Savory Beef in Red Wine Recipe for Foodies
Hark! Good people, gather round, for I have a most wondrous recipe to share with thee. If thou art a lover of hearty and comforting dishes, then thou art in for a treat. Nay, not just any dish; I present to thee – Beef in Red Wine!
This dish is a feast fit for royalty, yet easy enough to prepare even for the most humble of abodes. It is a dish that has stood the test of time, perfected by the great Julia Child and hailed as one of the greatest culinary offerings to come out of France’s Burgundy region.
The secret to this dish lies in its simplicity. A humble cut of beef is transformed by being lovingly braised in a rich red wine sauce until it becomes tender and succulent. The marinade helps tenderize the beef, breaking down tough cuts of meat into fork-tender morsels.
But why stop at the meat alone? This recipe also boasts an impressive list of ingredients that bring out depth and complexity of flavor. Tomato paste, Dijon mustard, and a hint of peppercorn add depth and zing to this sumptuous dish.
So don thy aprons and gather all the ingredients; I promise you won’t want to miss out on this regal feast!
Why You’ll Love This Recipe
Hear ye, hear ye! Gather round, food lovers and wine aficionados! For I present to you a recipe that will surely leave you wanting more – the Beef in Red Wine recipe.
Why, you may ask, should you love this recipe? First and foremost, it features beef stewed to perfection in a savory red wine sauce. This cooking technique helps break down the tough cuts of meat, resulting in a tender and flavorful dish that will have your taste buds dancing with joy.
But what truly sets this recipe apart is the use of Pinot Noir, a red wine highly prized for its delicate flavor profile and versatility. The wine is used both as a marinade to help tenderize the beef and as the base for the sauce, adding complexity and depth to every bite.
This recipe also calls for a few key ingredients like Dijon mustard, tomato paste, and unsalted butter to enhance the overall flavor profile. These elements are expertly blended with the red wine braising liquid to create a rich and delicious sauce that beautifully complements the beef.
Whether for an intimate dinner at home or a grand feast fit for kings and queens, this recipe is sure to impress even the most discerning palates. So why not give it a try? Trust me – your taste buds will thank you.
Ingredient List
Here’s the ingredient list that you’ll need for this delicious beef in red wine recipe:
For the Marinade:
- 1 bottle of Pinot Noir or any other dry red wine
- 2 large onions, chopped
- 2 large carrots, chopped
- 3 stalks of celery, chopped
- 3 cloves of garlic, minced
- 2 bay leaves
- 1 tablespoon of Dijon mustard
- Salt and freshly ground black pepper
For the Beef Stew:
- 2 pounds trimmed beef chuck roast or any other stewing beef cut into large pieces
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil, divided
- 2 large onions, chopped
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 tablespoon tomato paste
- 2 cups beef broth
- Reserved red wine marinade from above
- Salt and freshly ground black pepper
Optional:
- Mashed potatoes or crusty bread for serving
Make sure you have all these ingredients ready before you start cooking.
The Recipe How-To
Step 1: Marinade The Beef
The key to this beef red wine recipe is the marinade. It helps in tenderizing the beef and breaking down the cuts of meat. In a large bowl or resealable bag, mix together 1 cup of red wine, 2 tablespoons of Dijon mustard, 1 tablespoon of tomato paste, and 3 cloves of chopped garlic. Add the trimmed beef chuck roast (2 pounds) and ensure that it is coated with the marinade. Cover the bowl or seal the bag and refrigerate for at least 4 hours or overnight.
Step 2: Sear The Beef
Remove the marinated beef from the refrigerator at least 30 minutes before cooking. In a Dutch oven, heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil over medium-high heat. Add half of the beef and cook until browned on all sides, about 5-7 minutes. Transfer to a plate and repeat with the second batch.
Step 3: Sauté Vegetables
In the same Dutch oven, add another 1 tablespoon of olive oil and sauté 2 chopped onions, 2 large diced carrots, and 2 diced celery stalks until softened.
Step 4: Deglaze With Red Wine
Pour 1 cup of red wine into the pot and stir up any brown bits left from cooking the beef. Bring to a boil over high heat then reduce to medium-low heat to simmer.
Step 5: Add The Beef And Braising Liquid
Return seared beef to the pot along with any juices accumulated on the plate. Pour in enough beef broth (about 3 cups) to almost cover the beef.
Step 6: Braise The Beef In The Oven
Preheat your oven to 325°F. Place a lid on the pot and transfer it to the oven. Cook for about 3-4 hours until the beef is very tender. Check occasionally to ensure that there is enough liquid in the pot to prevent drying out the beef.
Step 7: Finish The Dish
When the beef is cooked through, remove the pot from the oven and skim off any excess fat from the surface with a spoon. Stir in 2 tablespoons of unsalted butter to add a glossy sheen and richness to the sauce.
Step 8: Serve The Beef Red Wine Stew
This wine braised beef is best served hot. Garnish with fresh herbs like chopped parsley or thyme and serve alongside your favorite starchy side like mashed potatoes, rice or bread.
Substitutions and Variations
Verily, should you find yourself without some of the recipe ingredients, worry not. There are many substitutions and variations for this beef in red wine recipe. Allow me to bequeath thee with some salient ones.
If cooking for a non-alcoholic crowd or running out of wine – substitute red wine with beef broth or grape juice.
For a more upscale dish – replace the beef stew meat with filet mignon, beef tenderloin, ribeye or sirloin. However, adjustment of cooking time may be needed.
To add a French touch – use a crushed peppercorn blend along with the salt when seasoning the beef.
In addition, other types of red wine work well too such as Cabernet Sauvignon or Zinfandel. Although these wines are more full-bodied than Pinot Noir, they will still make your beef bourguignon delightful.
To make this dish heart healthier – use lean meat instead of fatty cuts and a low sodium beef broth instead of adding salt.
As for the vegetables, one can opt for carrots as well as sweet potatoes or turnips. They all go well in this red wine braised beef stew.
And if you omit tomato paste then it will be as if you are making the dish from Burgundy region, France. Nonetheless, tomato paste adds an extra depth of flavor to this hearty stew.
Therefore, do give some of these variations and substitutions a whirl and let thy taste-buds decide which one is thy favorite pairing option.
Serving and Pairing
Hark! This beef in red wine recipe is the perfect meal to serve for a victorious feast. The deep, rich flavors of the beef and velvety red wine are best complemented by hearty side dishes. I suggest serving this dish with mashed potatoes or roasted root vegetables like carrots and parsnips. A crusty bread to soak up the savory sauce is a must.
When it comes to pairing with wine, you cannot go wrong with the same type of red wine you use in the recipe. A nice Pinot Noir from Burgundy region France pairs perfectly with this beef bourguignon dish. The tannins in the wine will cut through any richness in the meat and balance the flavors in a delightfully harmonious manner.
For those seeking a few selections outside of red wine, I recommend serving this beef recipe with a full-bodied Cabernet Sauvignon or a Syrah/Shiraz that has peppercorn undertones. If cooking without the intention of adding wine to the sauce, I suggest enjoying this dish with a full-bodied beer, such as a stout.
Now go forth and conquer your meal by pairing this beef red wine stew with its complementary sides and a glass or two of red liquid courage!
Make-Ahead, Storing and Reheating
Good sirs and madams, as a noble sommelier and epicure, I must remind you that the BEef in Red Wine stew is best enjoyed after it has been given time to marinate and mature. Mayhap you shall choose to prepare this dish in advance, as the marinade helps tenderize the beef and lets the flavors meld together. Fear not, for I have some knowledge to impart regarding make-ahead, storing, and reheating.
If you plan on making this delightful dish in advance, I recommend letting it cool down completely first before transferring it into an airtight container. This shall preserve its savory goodness and allow those flavors to develop further. Lo and behold! You may store it in the ladle fridge for up to four days or freeze for up to four months.
When reheating this beauteous stew, you need to use gentle heat setting while keeping a vigilant eye. Reheating too swiftly might cause meat breakage. You can reheat it on slow-cooker mode or stovetop on low to medium heat, offering stirring every so often. It is also recommended that you take it out of the fridge half an hour ahead of when you plan on serving it.
As with all savories, When reheating leftovers, if texture or quality is compromised, kindly do not consume but rather discard. Surely t’is sad waste of good beef but at times discretion be the better part of valor.
May your Beef in Red Wine stew be ever lovely and please your taste buds for many moons to come!
Tips for Perfect Results
To achieve the perfect beef in red wine, there are a few tips that can help elevate the dish to a whole new level. Here are some tips that I have gathered from my experience of cooking this recipe.
1. Pat Dry the Beef: Before browning the beef, make sure you pat it dry to remove any excess moisture. This will help achieve a better sear and prevent the meat from steaming.
2. Marinate the Beef: A good marinade helps tenderize and add flavor to the meat. You can use red wine, Dijon mustard, and other seasonings to create your own marinade.
3. Use Good-Quality Wine: Since wine is one of the star ingredients of this dish, it’s important to use good quality wine for both marinating and cooking. Pinot Noir is a popular choice, but you can also use Burgundy or any other full-bodied red wine.
4. Don’t Skip Searing: Searing the beef before cooking helps seal in juices, adds flavor, and creates a nice crust on the meat. Make sure you get a good sear on all sides.
5. Slow-Cooking is Key: Beef in red wine is a slow-cooking dish that requires patience and time. Cook it low and slow to allow the flavors to develop and the meat to become tender.
6. Add Wine Gradually: When adding red wine to the dish, make sure to add it gradually to avoid overpowering its flavor. Start with just a little bit and add more as needed while tasting along the way.
7. Skim Off Fat: As the beef cooks, fat may collect on top of the sauce. Skim it off periodically to avoid making your dish too greasy.
By following these tips, you’ll be able to create a delicious and flavorful beef in red wine that will impress your guests and leave them wanting more!
FAQ
To ensure that you get the perfect red wine beef stew, you might have a few nagging questions about the recipe. It’s okay to have questions, so we’ve taken the liberty of compiling a few frequently asked ones and their answers to bring clarity to the process.
Why do you cook beef in red wine?
When preparing a beef marinade, the addition of wine can be quite beneficial. This is because alcohol, similar to high heat or salt, can break down the proteins in the meat, making it more tender. Additionally, when cooking with wine, it still retains some of its flavor even after the cooking process, which can add a delicious taste to the beef.
What does cooking beef in wine do?
Wine’s acidity plays a significant role in cooking, particularly in breaking down tough meats in marination and tenderizing them through prolonged cooking methods like braising.
What does soaking meat in wine do?
Marinating beef in wine has a dual effect: it not only infuses the meat with rich flavors but also helps to break down the toughness of the meat. Since wine has an acidic nature, it works as a natural tenderizer while imparting its own unique taste to the beef. A beef steak benefits particularly well from a red wine marinade, as the two complement each other seamlessly.
What red wine do you cook beef with?
When it comes to pairing wines with food, certain types of wine work better with certain dishes. For instance, if you’re preparing beef, lamb or stew, Cabernet Sauvignon and Pinot Noir are a great match. Meanwhile, if you’re planning to cook chicken, duck or pork, Merlot is a good choice. When it comes to seafood, Pinot Noir is a go-to option, while light Merlot or Chianti is ideal for dishes featuring vegetables or sauce.
Bottom Line
In conclusion, this beef in red wine recipe is the perfect comfort food for those who love a hearty meal. The tender and juicy beef, infused with the bold flavors of red wine, Dijon mustard, and aromatic vegetables, will surely impress your taste buds. This dish is versatile and can be served for any occasion, whether it’s a cozy dinner at home or a fancy dinner party with friends.
The rich and thick sauce made from the cooking liquid complements the beef perfectly and adds another layer of depth to the dish. You can also adjust the recipe to suit your preferences by using different types of wine or beef cuts like filet mignon, sirloin, ribeye, or T-bone.
Overall, when plating this dish with a side of your choice, it makes for a French-style cuisine that looks professional in any respect. It is an excellent opportunity to indulge in some authentic French dishes from the comfort of your home.
So why not try this delicious and appetizing beef in red wine recipe today? Trust me; it will leave you longing for more. Don’t forget to share your experience with us!
Beef in Red Wine Recipe
Ingredients
- 750 g beef, cubed
- 65 g dried beef soup mix
- 1 cup red wine
- 2 teaspoons Dijon mustard
- frozen vegetables, of choice
Instructions
- Place beef in crockpot.
- Combine soup mix, wine/water and mustard.
- Pour over beef.
- Cover and cook for 6 - 8 hours or until tender, adding frozen vegetables 1 hour before cooking is complete.
- Add sufficient water (if required) to achieve desired consistency approximately 1 hour before dish is cooked.