Succulent Beef Recipe in Red Wine Sauce
As a lover of all things food and wine, there’s nothing that satisfies me more than a delicious meal paired with the perfect glass of wine. That’s why I’m excited to share this mouthwatering recipe that is sure to impress your taste buds and your dinner guests.
This beef in red wine mushroom sauce recipe is a classic dish that has been passed down over generations, and it’s not hard to see why it has stood the test of time. The combination of tender beef and earthy mushrooms, cooked together in a rich red wine sauce, creates an explosion of flavor that will leave you wanting more.
One of the best things about this recipe is that it’s incredibly versatile. You can use different cuts of beef, such as filet mignon or hanger steak. It also works well with various types of mushrooms and can be paired with a variety of sides, from mashed potatoes to roasted vegetables. Whether you’re cooking for your family or hosting a dinner party, this recipe is sure to please everyone at the table.
So let’s grab our aprons and get cooking! In the following sections, I’ll walk you through each step of the recipe, share tips for perfect results, provide suggestions for substitutions and variations, and give you all the information you need for serving and pairing this delicious dish. Get ready to enjoy an unforgettable culinary experience with this beef in red wine mushroom sauce recipe.
Why You’ll Love This Recipe
Are you looking for a comforting and hearty meal that can satisfy your cravings? Then look no further, for this Beef in Red Wine Mushroom Sauce Recipe is truly a winner! This dish is a perfect option to warm up your soul on cold winter evenings or to impress your guests with its flavors and presentation at any dinner party.
The combination of tender beef braised in fruity red wine with a rich and savory mushroom sauce elevates this recipe to another level. The balance of flavors in this dish is perfect, making it an excellent choice for those who love hearty meals with complex yet harmonious tastes.
Not only is this dish flavorful and delicious, but it’s also very easy to prepare. The recipe comes together quickly with just a few simple ingredients that can be found in most kitchens. You’ll be happy to know that every element of the recipe complements one another. The tender, juicy beef combined with red wine and mushrooms make for an unbeatable taste sensation that will leave your taste buds wanting more.
Moreover, this recipe is very versatile too. You can easily adapt it by substituting the type of meat or mushrooms used according to your taste preferences. Whether you’re using quality cuts such as filet mignon or hanger steak, or more affordable options like stew meat or cube steak, this recipe remains impressive and always satisfying.
Overall, Beef in Red Wine Mushroom Sauce Recipe is perfect for any occasion – from family dinners to special gatherings! It’s a crowd-pleaser and sure to become a staple meal in your rotation. Be sure to give it a try – I promise you won’t regret it!
Ingredient List
Here are the ingredients you need for this delicious beef in red wine mushroom sauce recipe:
For the Sauce:
- 2 tablespoons of unsalted butter
- 8 ounces sliced cremini mushrooms
- 1 cup of red wine
- 4 cups of beef broth
- 2 tablespoons of tomato paste
- Salt and black pepper to taste
For the Beef:
- 2 pounds of beef stew meat, cut into 1-2 inch pieces
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 3 tablespoons olive oil
- 3 celery stalks, sliced
- 3 carrots, peeled and sliced
For Serving:
- Chopped green onions (optional)
The Recipe How-To
Step 1: Prepare the Ingredients
- Start with 1 pound of beef stew meat cut into 1-2 inch chunks. Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
- In a separate bowl, combine 2 tablespoons of flour, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder. Mix well and set aside.
- Slice 2 cups of cremini mushrooms thickly, halving any larger ones.
- Chop 2 stalks of celery and 2 medium-sized carrots into small pieces.
- Melt 3 tablespoons of unsalted butter divided in a large Dutch oven or skillet over medium-high heat.
Step 2: Brown the Beef
- Add the seasoned beef to the pot and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside on a plate.
Step 3: Cook the Vegetables
- In the same pot, add the chopped celery and carrots to the remaining butter in the pot. Cook for about 5 minutes until they turn slightly golden.
- Add 8 ounces sliced baby bella mushrooms to the vegetables in the pot and cook for an additional few minutes until they release their juices.
Step 4: Begin Braising
- Pour in 1 cup of red wine and use a wooden spoon to scrape up any brown bits stuck to the bottom of the pot. Let it cook down for about 3 minutes or until wine is slightly reduced.
Step 5: Create the Sauce
- While constantly stirring, sprinkle in flour mixture from Step 1 into the pot until evenly coated.
- Add 4 cups of beef broth, 1/4 cup tomato paste, and stir well.
Step 6: Simmer and Braise
- Add back in the browned beef to the pot, stir well to combine with the sauce ingredients.
- Reduce heat to low, cover the pot with a lid, and let it cook for 3 hours or until beef is fork-tender but not falling apart.
Step 7: Serve
- Serve hot with vegetables and mushroom red wine gravy, garnished with thinly sliced green onions.
Substitutions and Variations
If you’re looking to switch up the flavors or ingredients for this red wine mushroom sauce recipe, then there are plenty of substitutions and variations you can try. For instance, if you don’t have cremini mushrooms on hand, then you can use baby bella mushrooms instead, which are similar in taste and texture. You can also add in other types of mushrooms to give more depth and richness to the sauce.
Another option is to use different cuts of beef or even switch to chicken or pork instead of beef. A hanger steak, NY strip steak, or filet mignon would all be delicious choices with this red wine mushroom sauce recipe. If you’re vegetarian or vegan, then you can substitute the beef broth with vegetable broth and use tofu or tempeh as a meat replacement.
To make a creamier sauce, try adding heavy cream or sour cream towards the end of the cooking process. You can also experiment with different seasonings and herbs like thyme, rosemary, or paprika to add extra flavor to the dish.
Lastly, if you want to make this dish gluten-free, then you can substitute wheat flour with almond flour or cornstarch. You can even skip the flour altogether and just use cornstarch or arrowroot powder as a thickener.
Don’t be afraid to get creative with this recipe and make it your own. The possibilities are endless!
Serving and Pairing
The Beef in Red Wine Mushroom Sauce recipe is a hearty and flavorful dish that pairs well with a variety of sides. I recommend serving it over a bed of mashed potatoes, polenta, or buttered egg noodles to soak up all the delicious sauce.
For a lighter option, steamed vegetables like broccoli or green beans can also complement the richness of the beef and mushrooms. A side salad with vinaigrette dressing can provide a refreshing contrast to the savory flavors.
When it comes to wine pairings, I suggest sticking to reds to match the boldness of the dish. A dry and full-bodied red such as Cabernet Sauvignon or Merlot will pair nicely with the dish’s deep flavors. If you prefer something more fruit-forward, try a Pinot Noir or Zinfandel.
If you’re feeling adventurous, why not try pairing this recipe with a red wine mushroom sauce? The earthy flavors in both dishes will complement each other perfectly and create an even richer dining experience.
Make-Ahead, Storing and Reheating
There’s no need to rush when it comes to enjoying a delicious meal like Beef in Red Wine Mushroom Sauce. You can prepare this dish in advance and store it safely for later consumption without compromising its quality.
To make this dish ahead of time, prepare according to the recipe how-to, and after it has cooled down, store it in an airtight container. The dish can be heated up when ready to serve, but ensure that it is heated uniformly so that all parts of the dish are thoroughly warmed up.
To store leftovers, transfer the beef in red wine mushroom sauce to a clean container with a tight-fitting lid, and refrigerate for up to four days or freeze for up to three months. When reheating leftovers, place them over low heat on the stovetop or warm them in the microwave. Stir frequently and check often to prevent overheating or burning.
If you find that there is too much liquid in the stored dish, simply skim off the excess liquid before heating it back up. When stored correctly using these tips, your beef in red wine mushroom sauce should taste just as great when you reheat it as when it was freshly made.
Tips for Perfect Results
To achieve a perfect beef in red wine mushroom sauce, here are some tips that you might find useful.
1. Sauté the mushrooms separately
Before adding the sliced mushrooms to the beef stew, it is better to sauté them first in a skillet with butter or olive oil until they are golden brown. This way, you can enhance their flavor and texture, making your sauce even richer and more delicious.
2. Choose the right cut of beef
For this recipe, the ideal cuts of beef are either beef tenderloin or filet mignon. These cuts are tender and flavorful, making them perfect for braising in red wine mushroom sauce. You can also use hanger steak or NY strip steak if you prefer a meatier texture.
3. Don’t skimp on the wine
Red wine is one of the main ingredients of this recipe, and it’s essential to choose a good quality bottle that you would enjoy drinking. A full-bodied red like Cabernet Sauvignon or Merlot would work well for this dish.
4. Use low heat when reducing the sauce
After adding the wine, beef broth and tomato paste to the pot, let it simmer on low heat for at least one hour until the sauce has thickened and coats the back of a spoon. Avoid boiling the sauce; otherwise, it may reduce too quickly and burn.
5. Rest before serving
After cooking, let your beef in red wine mushroom sauce sit for about ten minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and juicy end product.
By following these tips, you’ll have a perfect beef in red wine mushroom sauce that will leave your guests impressed!
Bottom Line
In conclusion, this beef in red wine mushroom sauce recipe is a must-try for all meat lovers. It’s hearty, savory, and perfect for impressing guests or family. With a rich blend of red wine, butter, and cremini mushrooms, it elevates any cut of beef to new heights. The entire process from preparation to cooking is simple enough, yet the end result is nothing short of amazing.
This recipe offers endless variations and substitutions for those looking to add their own twist or accommodate allergies or dietary restrictions. The sauce can also be made ahead of time and stored easily for later use. Additionally, the pairing possibilities are endless as red wines go well with many types of meals.
So whether you’re planning a special occasion or just want a comforting dinner at home, this impressively flavorful dish is sure to satisfy. I highly recommend trying this recipe and falling in love with the flavor and tender texture of wine-braised beef coated in a thick red wine mushroom sauce.
Beef in Red Wine Mushroom Sauce Recipe
Ingredients
- 2 1/4 lbs sirloin, sliced into thin strips
- 3 tablespoons butter
- 3 tablespoons safflower oil
- 4 ounces sliced mushrooms
- 3 tablespoons finely diced carrots
- 3 tablespoons finely diced celery
- 1/4 cup flour
- 1/2 cup red wine
- 2 cups beef broth
- 3 tablespoons tomato paste
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- In a large Dutch oven or kettle, sauté the beef in the butter and oil. Add the vegetables and continue to cook until tender.
- Sprinkle with flour, reduce the heat and cook for 5 minutes.
- Add the wine, broth, tomato paste and seasonings. Simmer for 50 minutes covered.
- Serve over noodles.