Beef in red wine recipe

Beef in Red Wine recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This beef in red wine recipe is a classic dish that combines tender beef with the rich flavors of red wine. The meat is slow-cooked to perfection, resulting in a melt-in-your-mouth texture and a savory taste. The red wine adds depth and complexity to the dish, creating a delicious sauce that complements the beef perfectly. With simple ingredients and easy preparation, this recipe is sure to impress your guests at any dinner party or special occasion.

Keywords: beef, red wine, recipe, slow-cooked, savory.

Beef in red wine recipe details

Beef in red wine recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

6	portions chuck steak, about 10oz or 275-300g each
1 tbsp	olive oil
1 medium	onion, chopped
2 stick(s)	celery, chopped
2 medium	carrots, peeled and chopped
1 bottle(s)	red wine, eg Cotes du Rhone
200 ml	beef stock
3 clove(s)	garlic, peeled and chopped
4 large	sprigs of thyme
3	fresh bay leaves
2 tsp	sugar
	salt, to taste
	fresh ground pepper, to taste

Instructions

Place a large casserole dish on a medium heat and add the oil. Generously season the meat and place in the pan. Brown well on both sides, about 10 minutes. Remove the beef and set aside.

Add onion, celery and carrots and fry on a low heat until soft. Stir occasionally. After about 20 minutes when the vegetables should be soft, add the wine and raise heat and allow to bubble for about 2 minutes before adding stock. Add garlic, bay leaves and thyme and stir in the sugar and finally return the meat to the pan.

Place the lid on the casserole dish, lower the heat as far as possible and cook for about 3 hours, stirring occasionally. Check that the beef is tender and remove the beef from the dish.

Raise the heat and reduce the sauce by about a third until thickened. Return the meat to the pan once more and reduce heat cooking only long enough to rewarm the meat, about 2-3 minutes.

To serve, place a portion of meat on a plate and pour or spoon a portion of sauce over the meat.

Serve with mashed, puréed or dauphinoise potatoes, cabbage or any green vegetable of choice.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a