Heavenly Beef in Red Wine & Brandy Recipe

Welcome to my mouth-watering recipe for Beef in Red Wine & Brandy! This classic French dish is rich, flavorful, and comforting. If you’re a fan of beef stew or beef bourguignon, then you’re in for a real treat with this recipe.

As a sommelier, I know that wine and brandy can elevate any dish to a whole new level. In this recipe, we use red wine and brandy to create a luscious sauce that perfectly pairs with the tender beef. The result is an unforgettable meal that will impress your guests or provide you with a cozy dinner at home.

The ingredients used are flavorful and wholesome: lean stewing beef, whole mushrooms, baby carrots, shallots, and a combination of seasonings that create an aromatic blend. It’s easy to make and perfect for any occasion – whether it’s a casual weeknight dinner or an elegant weekend gathering.

So join me on this culinary adventure as I walk you through how to create this savory Beef in Red Wine & Brandy dish. Trust me; once you taste it, it will become one of your go-to recipes for years to come!

Why You’ll Love This Recipe

Beef in Red Wine & Brandy
Beef in Red Wine & Brandy

Looking for a savory and comforting meal that’s perfect for special occasions, family gatherings or just a cozy night in? Look no further than this Beef in Red Wine & Brandy Recipe. I can personally guarantee that you’ll love this recipe not only for its amazing taste but also for the unforgettable experience it brings to your palate.

First of all, let’s talk about the star of the dish – the gradualized, lean stewing beef which is slow cooked to perfection. The meat is so tender that it melts right in your mouth as you savor each bite. It’s then carefully braised in a mixture of red wine and brandy which adds such depth and richness to the flavor profile.

What really sets this recipe apart from others is how versatile it is! You can easily substitute different ingredients depending on your preferences without compromising on taste. Not only does this allow you to get creative with your cooking, but it also ensures that everyone at the table will be satisfied.

Additionally, this recipe comes with a classic wine sauce recipe that complements the beef perfectly. The sauce is infused with shallots, mushrooms and green peppercorn which gives it a mild sweetness and a delightful aroma. Pour it over the beef or use it as a dipping sauce for other sides- either way, it’s scrumptious!

Finally, it’s hard not to appreciate how easy this recipe is to make. With only 10 ingredients required and simple-to-follow instructions, you’ll have dinner on your plate before you know it. Plus, if you’re someone who likes preparing meals ahead of time or enjoying leftovers throughout the week, this dish reheats beautifully making it perfect for meal prep.

Overall, I wholeheartedly recommend this recipe to anyone looking for an indulgent yet effortless dinner option. Whether eaten alone or shared with loved ones around the table, the Beef in Red Wine & Brandy Recipe is sure to leave a lasting impression on anyone who tries it.

Ingredient List

 Sizzle up some indulgent beef in red wine and brandy
Sizzle up some indulgent beef in red wine and brandy

Here are the ingredients you will need to make Beef in Red Wine & Brandy Recipe:

Meat and Vegetables

  • 500 g lean stewing beef
  • 250 g whole mushrooms
  • 250 g baby carrots
  • 1 large onion, sliced


  • 1/4 cup brandy
  • 2 tablespoons olive oil
  • 500 g beef stock
  • 1/2 bottle of dry red wine

Spices and Condiments

  • Salt and pepper to taste

This recipe requires a good quality steak or lean stewing beef. The vegetables used are baby carrots that have a sweet flavor, onions providing a pungent flavor, and whole mushrooms that add earthiness to the dish. These vegetables will remain firm even after thorough cooking. To elevate the flavors of the dish, a combination of sauces are used like red wine and beef stock blend to give an umami taste that complements the meaty protein. The addition of brandy is essential to balance out the richness of the dish with its nutty undertones. Simple yet flavorful spices like salt and pepper enhance the flavors of each ingredient making this dish unforgettable.

The Recipe How-To

 An elevated spin on a classic comfort dish
An elevated spin on a classic comfort dish

Now, let’s get down to the fun part – cooking the beef in red wine and brandy! In this section, I’ll guide you through the step-by-step process of making this delicious dish.

Ingredient List

Before we begin, let’s make sure we have all the ingredients we need for this recipe. You’ll need:

  • 500 g lean stewing beef
  • 1/4 cup sunflower oil
  • 1 large onion, sliced
  • 250 g baby carrots
  • 250 g whole mushrooms
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For the wine and brandy sauce:

  • 500 ml beef stock
  • 250 ml dry red wine
  • 1/4 cup brandy

Marinating the Beef

To make sure that our beef is extra tender and flavorful, we first need to marinate it. In a bowl or plastic bag, combine the beef with 2 tablespoons of olive oil, salt, and pepper. Mix well to ensure that each piece of beef is coated with the marinade. Cover it and place in the fridge for at least an hour. The longer you marinate it, the better flavor you will get.

Cooking the Beef

When you’re ready to cook, remove the beef from the marinade and pat it dry with a paper towel. Heat up a skillet over medium-high heat and add sunflower oil. When hot enough, add the beef and cook until browned on all sides for about five minutes.

Once the meat is nice and caramelized, remove from skillet and set it aside on a plate.

In that same skillet reduce heat to medium-low and add sliced onions. Cook them gently for five minutes until tender.

Next up are baby carrots; sauté with onion for two minutes before adding mushrooms. Toss everything gently until mushrooms are soft which should take only a couple of minutes.

The Sauce

Incorporate everything back in skillet and pour in a compound of beef stock, red wine and brandy. Bring it to a boil before reducing down to low simmer.

Cover the skillet for 1-2 hours until the beef is tender, occasionally stirring so it doesn’t burn.

Thickening the Sauce (optional)

If you want a thicker sauce or more like classic beef stew, take out the meat & vegetables from the pan once cooked and bring the sauce back up to high heat. Create a thickener with one part flour to one part unsalted butter. Whisk in small pieces to the sauce to thicken it!

And that’s it! Serve your beef in red wine and brandy over rice, egg noodles, or mashed potatoes. Don’t forget to save some for leftovers – this dish is even better the next day!

Substitutions and Variations

 This savory dish is perfect for cold winter nights
This savory dish is perfect for cold winter nights

Don’t have all the ingredients on hand or want to try a new twist on this classic beef in red wine and brandy recipe? Here are some substitutions and variations that you might want to consider.

– Instead of using lean stewing beef, try using beef chuck or round roast. These cuts of meat are more marbled and will give your dish that melt-in-your-mouth texture.

– Want to make a lighter version of this dish? Skip the brandy and use only red wine in the recipe. You can also substitute heavy cream with Greek yogurt or coconut milk to add creaminess without the calories.

– Vegetarian? No problem. Swap out the beef for seitan or tofu, and use mushroom or vegetable broth instead of beef stock. Another option is to use whole mushrooms as the main ingredient and follow the recipe as is.

– If you don’t have baby carrots, try using regular carrots cut into small pieces, or skip the carrots altogether and add in a different vegetable like bell peppers or green beans.

– You can also experiment with different types of mushrooms in this dish. Shiitake, portobello, cremini, or oyster mushrooms will all work well and add their unique flavors to the dish.

– Add some heat to your dish by incorporating green peppercorns into your stew. This ingredient adds just enough spice without overpowering the flavors.

– If you’re short on time or cooking for one, try making a single serving of this recipe by cutting down the ingredient list by half. You’ll still get that deliciously indulgent taste without any waste.

These substitutions and variations let you explore endless possibilities when it comes to this beef in red wine and brandy recipe. Don’t be afraid to experiment with different ingredients to make it your own!

Serving and Pairing

 The aroma of the red wine and brandy will fill your kitchen
The aroma of the red wine and brandy will fill your kitchen

Beef in Red Wine & Brandy is a sumptuous and flavorful recipe that pairs exquisitely with a variety of dishes. When it comes to selecting the right wine to complement this hearty beef stew, it’s essential to consider the flavors and texture of the dish.

Red wine is an excellent choice for pairing with this recipe because it enriches the taste of the beef, whereas brandy amplifies the taste of the red wine sauce. Choose a medium to full-bodied red wine like Cabernet Sauvignon or Merlot, which goes well with beef and makes for an excellent tasting experience.

This dish pairs nicely with sides such as mashed potatoes or polenta. The creamy textures of either starchy side beautifully complement the robust flavors and tender texture of the beef. If you’re looking for something healthier, you can grill some asparagus and roasted garlic broccoli alongside the stew.

If you want to elevate your dining experience, don’t forget to top off your dish with some whole mushrooms lightly sautéed in butter—the earthy flavor of mushrooms perfectly balances out this beef red wine brandy stew.

Flavorful, piquant, and utterly irresistible, this beef stew sticks to your ribs in more ways than one!

Make-Ahead, Storing and Reheating

 The tender beef pairs perfectly with the rich, bold sauce
The tender beef pairs perfectly with the rich, bold sauce

This beef in red wine and brandy recipe is a great make-ahead meal. After cooking, let the stew cool down to room temperature and transfer it to an airtight container. Store it in the refrigerator for up to two days, or in the freezer for up to three months.

When reheating, be sure to thaw the stew overnight in the refrigerator if frozen. Then transfer it to a pot and heat it up slowly over medium heat until it reaches your desired temperature. If you find that the sauce has thickened too much, you can add a little bit of red wine or beef stock to thin it out.

This recipe is also perfect for large gatherings and dinner parties. You can prepare it in advance and reheat it just before serving without sacrificing any of its delicious flavors. The aroma of beef stew simmering on your stove will surely entice your guests’ taste buds.

If you have any leftovers from this recipe, store them in an airtight container in the refrigerator for up to three days. Heat it up on the stovetop or microwave, and enjoy warm and delicious meals for days to come. This dish is a true crowd-pleaser that can be enjoyed long after the first bite.

Tips for Perfect Results

 One bite of this delicious dish and you'll be hooked
One bite of this delicious dish and you’ll be hooked

To ensure the best results when making Beef in Red Wine & Brandy, here are some tips that I find beneficial for creating an excellent dish full of flavor and tenderness.

First, choose lean stewing beef for the recipe, such as top round or chuck. Lean cuts will become more tender if cooked low and slow for a long duration. Also, avoid cutting the beef into small pieces as it can lead to overcooking and dryness. Instead, cut larger chunks of meat that have enough surface area to sear and capture the flavors.

Marinating the beef is also a great way to enhance its taste and tenderness. After browning the meat in a skillet over medium heat, place it in a bowl with red wine and brandy to marinate for at least 30 minutes. This will infuse the beef with rich flavors from the red wine and brandy.

When you’re ready to begin cooking, use sunflower oil or olive oil to sauté onions, mushrooms, and garlic until fragrant before adding vegetables such as baby carrots or whole mushroom caps. Sautéing the onions first will prevent them from getting soggy during slow cooking.

It’s important not to skip deglazing the pan after cooking down the vegetables as it unlocks all the caramelized bits of flavor in the pan.

When it comes time to cook down the sauce, make sure not to rush it by turning up your heat too high. Simmer slowly instead on low heat with a tightly fitting lid for at least 2 hours. This slow simmering will help soften the meat fibers and release those delicious flavors into everything around them.

Lastly, don’t skimp on quality wine brandy and red wine for this recipe. High-quality ingredients like this will provide a depth of flavor that would be impossible to replicate with lower quality options.

By following these tips, you’ll create an exceptional Beef in Red Wine & Brandy, full of rich flavors and tender meat.


Now that you have learned how to make the beef in red wine and brandy recipe, you may have some questions about the ingredients and steps. Here are some of the most frequently asked questions about this recipe to help guide you through the cooking process.

What does cooking meat in red wine do to it?

Marinades can be enhanced with wine, as it lends acidity and flavor to the dish. This can help to tenderize the exterior of meat, poultry, or seafood, as well as keep the dish juicy and succulent during cooking.

Can I use brandy instead of cognac in Beef Bourguignon?

When it comes to cooking, cognac can be replaced with either brandy or port. Those who prefer to avoid alcohol may use apple juice instead. As for dry red wine, a burgundy is the usual choice, but any drinkable dry red wine will suffice.

What is the best red wine to cook beef in?

When it comes to cooking a nice beef roast, it’s essential to choose the proper red wine to add that perfect flavor. Two great options to consider are Merlot and Pinot Noir. These wines are preferred for their rich, deep color and strong tannin content. It’s best to use fresher wines rather than ones that have been aged, to preserve their fruity notes.

What is brandy beef?

Our Apple Brandy Beef is made from a blend of Hereford and Angus cattle, carefully selected by our family over generations to ensure the highest quality genetics possible. We take pride in the excellence of our cow herd, and only offer the best beef available for purchase.

Bottom Line

As a sommelier, I highly recommend trying the Beef in Red Wine & Brandy recipe. This delicious dish is perfect for any occasion and will leave your guests wanting more.

Not only is this recipe easy to follow, but it also offers plenty of room for substitutions and variations. You can use different types of meat, adjust the spices to your own personal taste, and even add in your favorite vegetables.

Additionally, the rich flavors of red wine and brandy blend perfectly together to create a mouth-watering sauce that complements the beef stew perfectly. Plus, this dish can be paired with a variety of sides, such as roasted potatoes or crusty bread.

So, whether you’re looking for a hearty weeknight meal or a show-stopping dinner party dish, Beef in Red Wine & Brandy is sure to impress. Don’t hesitate to try this recipe and experience the mouthwatering flavors of red wine, brandy, and tender beef yourself.

Beef in Red Wine & Brandy

Beef in Red Wine & Brandy Recipe

Excellent recipe! Found it years ago browsing through recipe books at the local library. You know it's good when guests ask for the recipe. Mushrooms were my own addition. You could probably add carrots, potatos, or whatever else you want. Make it into a stew? It's a keeper
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Prep Time 10 mins
Cook Time 4 hrs
Course Main Course
Cuisine French
Calories 563 kcal


  • 3 lbs lean stewing beef
  • 3/4 cup red wine
  • 1 (10 1/2 ounce) can condensed cream of mushroom soup
  • 1 (14 ounce) can condensed French onion soup
  • whole mushroom, to taste (optional)
  • 1/4 cup brandy


  • Preheat oven to 350 degrees.
  • Place all ingredients (except mushrooms and brandy) in a 3 quart csserole.
  • Cover tightly.
  • Bake for 3 hours and 30 minutes.
  • Stir in mushrooms and brandy.
  • Cover again and bake 30 minutes longer.
  • Serve over rice or noodles.

Add Your Own Notes


Serving: 351gCalories: 563kcalCarbohydrates: 8.9gProtein: 50gFat: 30.1gSaturated Fat: 11.1gCholesterol: 131.5mgSodium: 1065.5mgFiber: 0.5gSugar: 2.9g
Keyword Easy, Meat, Oven, Very Low Carbs, Weeknight
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