Delicious Beef & Mushroom Recipe in Red Wine Sauce
Are you craving a hearty and flavorful meal that will satisfy your taste buds? Look no further than this Beef and Mushrooms in Red Wine Sauce recipe. This dish is the epitome of comfort food, perfect for cozy nights in or dinner parties with loved ones.
The combination of succulent beef and earthy mushrooms bathed in a rich and robust red wine sauce is simply divine. The aroma alone will make your mouth water, and the taste will not disappoint. Trust me, this dish is an absolute crowd-pleaser.
But don’t let the impressive flavor fool you; this recipe is actually quite simple to prepare. With a bit of patience, anyone can master this dish and impress their guests. Plus, it’s adaptable to different cuts of beef, making it a versatile option for any occasion.
So dust off your apron and get ready to savor every bite of this Beef and Mushrooms in Red Wine Sauce. You won’t regret it!
Why You’ll Love This Recipe
Are you a fan of hearty and savory meals that are packed with flavor? If so, then you’re sure to love this recipe for beef and mushrooms in red wine sauce. This recipe is a perfect blend of tender beef, earthy mushrooms, and rich red wine that is guaranteed to tantalize your taste buds and leave you feeling satisfied and content.
One of the best things about this recipe is how versatile it is. You can serve it as a weeknight dinner or as an impressive main course for your next dinner party. Either way, your guests are sure to be impressed by the complex flavors and delicious aromas this dish has to offer.
Another reason why you’ll love this recipe is because it’s incredibly easy to make. All you need are a few simple ingredients like olive oil, sliced mushrooms, garlic cloves, red wine, and tender beef. With just a few minutes of prep time and some patience while the dish simmers away on the stove top, you’ll have a mouth-watering meal that will rival any steakhouse dish.
But perhaps most importantly, this recipe is simply delicious. The combination of tender beef, sautéed mushrooms, and red wine sauce creates a warm and rustic flavor that is both comforting and heart-warming. Whether you’re enjoying it by yourself or with friends and family, it’s a dish that will leave everyone feeling completely satisfied.
So why not give this recipe a try for your next meal? It’s versatile, easy to make, and absolutely delicious – what’s not to love?
Ingredient List
Here are the ingredients you will need to create this truly delectable Beef and Mushrooms in Red Wine Sauce recipe:
- 2 pounds of beef stew meat
- 8 ounces sliced cremini mushrooms
- 1 shallot, chopped
- 2 garlic cloves, minced
- 1 tablespoon of tomato paste
- 2 cups of beef broth
- 1 cup of red wine
- 1 tablespoon of olive oil
- 1 tablespoon of unsalted butter
- Salt and freshly ground black pepper
- 2 teaspoons fresh thyme leaves
Note that this recipe serves around four people, so adjust accordingly if you have a smaller or larger group. These ingredients can be found at any local grocery store or supermarket. You will also need basic kitchen tools to prepare and cook your ingredients, such as a large skillet or pot, mixing bowls, and measuring cups.
The Recipe How-To
Step 1:
To start this beef and mushrooms in red wine sauce recipe, heat a large skillet over medium-high heat. Add the bacon and cook until it is crisp. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate, keeping the bacon grease in the skillet.
Step 2:
Season 1 pound stew meat or beef tenderloin, cut into 2-inch pieces, with 1 teaspoon salt and 1/4 teaspoon black pepper. Add 2 tablespoons olive oil to the bacon grease in the skillet, followed by the seasoned beef. Cook until browned on all sides.
Step 3:
Add 2 cups thickly sliced cremini mushrooms, 1 sliced shallot, and 3 garlic cloves (minced) to the pan. Cook until the vegetables have softened.
Step 4:
Pour 1 cup red wine into the skillet and stir in 2 teaspoons tomato paste until well combined. Bring the mixture to a boil and then reduce to a simmer.
Step 5:
Add 1 cup beef broth to the skillet along with 3 sprigs fresh thyme. Cover and simmer for about an hour or until the beef is tender.
Step 6:
While the beef is cooking, prepare the mushroom sauce by melting 1 tablespoon unsalted butter in another skillet over medium heat. Add 8 ounces sliced mushrooms, season with salt and pepper as desired, and cook until they release their liquid and become browned.
Step 7:
Pour 1/2 cup red wine into the mushroom skillet and bring to a boil. Reduce heat to low and continue cooking until most of the liquid has evaporated.
Step 8:
Add the mushroom sauce (from step 6) to the beef stew (from step 5) and cook, uncovered, for an additional 15 minutes.
Step 9:
Serve hot and garnish with chopped fresh parsley. This dish is perfect when paired with broccoli, green beans or mashed potatoes.
Substitutions and Variations
This beef and mushrooms in red wine sauce recipe is incredibly versatile and can be easily customized to fit your taste preferences. Here are some substitutions and variations you can try:
– Vegetarian: For a vegetarian version, swap the beef stew meat with cubed seitan or tempeh, and use vegetable broth instead of beef broth.
– Chicken: You can also make this recipe with boneless chicken thighs instead of beef stew meat. Simply coat them in flour and brown them in a skillet before adding to the sauce.
– Pork: Pork tenderloin or cubed pork shoulder also work well with this red wine mushroom sauce.
– Wine: While the recipe calls for a cup of red wine, you can experiment with using different varieties such as pinot noir, cabernet sauvignon, or merlot.
– Vegetables: Add some green veggies like broccoli or green beans to the mix to lighten up the meal. You could also try adding sliced carrots or onions.
– Spices: Experiment with different spices like paprika, chili powder or curry powder to give your dish more heat and depth of flavor.
– Creamy Mushroom Sauce: Add heavy cream to the sauce for a creamy mushroom sauce that pairs perfectly with steak.
No matter how you choose to make this dish, it will be flavorful and delicious. Don’t be afraid to get creative in the kitchen!
Serving and Pairing
The rich and hearty flavors of this beef and mushrooms in red wine sauce recipe are the perfect accompaniment for a chilly fall evening. When it comes to serving, I recommend pairing it with a side dish of broccoli roasted with garlic and olive oil or a mixed green salad dressed in parsley vinaigrette.
For the perfect wine pairing, I suggest serving this dish with a full-bodied red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir. The bold flavors of the red wine will accentuate the meaty texture of the beef, while the earthy undertones blend well with the mushrooms and tomato paste in the sauce.
If you’re looking to extend your meal, you can also pair this dish with toasted bread or mashed potatoes, which will help soak up any leftover juice from the mushroom sauce.
Finally, for added texture and crunch, consider garnishing your dish with toasted breadcrumbs or thinly sliced green onions. Not only will these ingredients provide an extra layer of flavor, but they’ll also add visual appeal to your final presentation.
So kick back, pour yourself a glass of red wine and savor every mouthful of this hearty dish!
Make-Ahead, Storing and Reheating
This beef and mushrooms in red wine sauce recipe is perfect for making ahead. In fact, it tastes even better the day after it’s been cooked because all the flavors have had time to meld together. If you’re planning on serving it for a dinner party or special occasion, then you can prepare it the day before and simply reheat it on the stove.
To make this dish in advance, follow the recipe directions up until the point where you add the beef broth. At this stage, transfer everything to an airtight container and refrigerate for up to two days.
When it’s time to serve, transfer the mixture to a pot or pan and reheat it on medium heat. Make sure to stir it occasionally so that it doesn’t burn or stick to the bottom of the pan. You may need to add a little extra water or beef broth if it looks dry.
Alternatively, you can freeze this dish for up to three months. Let it cool completely before transferring it to an airtight container or freezer bag. Label with the date and store flat in your freezer so that it doesn’t take up too much space.
To thaw, simply transfer the container from your freezer to your refrigerator and let it thaw overnight. Reheat as per the instructions above.
Leftovers can be stored in an airtight container in your fridge for up to four days. Simply reheat in the microwave or stove, adding extra water or beef broth to keep it moist. This dish is perfect as a quick lunch or dinner option!
Tips for Perfect Results
Now that we have the ingredients and the recipe how-to all sorted, let me give you some tips to ensure that your Beef and Mushrooms in Red Wine Sauce comes out looking and tasting like it was prepared by a five star chef.
First off, make sure your mushrooms are sliced thickly- around ¼ inch in thickness is perfect. Slicing them too thin will only result in them losing their texture and turning into a mushy mass in the end product.
Secondly, when cooking the stew meat or any other beef cut used for this recipe, pat it completely dry with paper towels before searing it in the pan. This ensures that it develops that golden-brown crust that captures all of the meat’s flavors while keeping its internal parts juicy and tender.
Thirdly, take your time in simmering your wine mushroom sauce. Slow cooking allows the flavors to blend together harmoniously, creating a rich and deep savory taste that would be worth every second you have waited for.
Fourth, season to perfection! Do not underestimate the power of salt and pepper to enhance flavor, so don’t hesitate on generous seasoning. I also suggest using beef broth instead of water when adding liquid to your stew because it adds more depth of flavor.
Lastly, don’t skimp on rosemary-thyme garlic. These aromatics works wonders by tying every element of this dish together perfectly.
These tips have been passed down from generation to generation among experienced home cooks and professional chefs alike. Take heed of these suggestions and be confident that you can create an outstanding dish that would leave everyone craving more!
Bottom Line
In conclusion, this beef and mushrooms in red wine sauce recipe is one that you won’t want to miss. It’s a perfect dish for any special occasion or just as a comforting meal on a cold day. The combination of tender beef, earthy mushrooms, and rich red wine sauce is sure to satisfy your cravings.
The best part about this recipe is that it’s versatile and customizable. You can substitute different cuts of beef or add in your favorite vegetables to make it your own. Additionally, it’s easy to make ahead and store for later, making it a great option for meal prep.
When it comes to serving and pairing, the options are endless. I personally love to serve this dish with a side of creamy mashed potatoes and steamed broccoli. And of course, a glass of the leftover red wine from the recipe pairs perfectly with the meal!
Overall, this beef and mushrooms in red wine sauce recipe is one that will impress your guests or simply satisfy your own taste buds. Give it a try and I guarantee it will become a staple in your recipe collection.
Beef and Mushrooms in Red Wine Sauce Recipe
Ingredients
- 10 slices bacon, rashers chopped finely
- 1 tablespoon olive oil
- 1 kg beef gravy, diced into 2cm pieces
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 cups water
- 2 teaspoons beef stock granules
- 3 garlic cloves, crushed
- 6 sprigs fresh thyme
- 1 tablespoon butter
- 250 g shallots, peeled
- 400 g mushrooms, chopped
- 4 tablespoons bisto, gravy granules
- 20 g parsley, finely chopped
- 600 g broccoli, cut into florets
Instructions
- Cook bacon in a large heavy based saucepan, stirring, until browned, drain on absorbent paper.
- Add oil to a large fry pan, add beef in batches, cooking until browned all over, add beef to saucepan, wipe fry pan clean for later use.
- Return bacon to saucepan along with wine, paste, water, stock, garlic and thyme sprigs to saucepan, bring to the boil, reduce heat, simmer covered for about 21/2-3 hours or until beef is tender.
- Meanwhile, melt butter in the fry pan add shallots, cook until browned and starting to soften, add mushrooms, cook, stirring about 7-8 minutes until mushrooms are soft, remove from heat.
- Add gravy granules to beef mixture stir until sauce thickens slightly (I use the gravy granules to thicken and to add extra beefy flavour, can thicken with cornflour, but may want to adjust stock amount.).
- Stir in parsley and add shallot mushroom mix to the stew, leave on a low heat.
- Meanwhile boil, steam or microwave broccoli until just tender.
- Serve stew accompanied with broccoli.
- Carb Tip: goes well with creamy polenta or mashed potato.