Succulent Beef in Rich Red Wine Sauce Recipe
Welcome to my kitchen, where I am excited to share with you my recipe for beef in red wine! This dish is a classic French preparation known as beef bourguignon that has been enjoyed for generations. While typically reserved for special occasions or fancy dinners, the truth is that beef in red wine is approachable for anyone.
As someone who loves comfort food, I’m always on the lookout for a dish that takes me back to my roots while providing an elevated twist. Beef in red wine has all the elements of satisfying comfort food, but its rich and complex flavors offer so much more.
In fact, this deliciously hearty meal has got it all – tender cuts of meat braised to melt-in-your-mouth perfection in a deep and sultry red wine sauce that’s sure to get your taste buds dancing. It’s perfect for showcasing your culinary chops or simply treating yourself to something special.
So whether you’re hosting a dinner party, a cozy night in with loved ones, or just need some self-care with a glass of Pinot Noir and a good meal after a long day of work, I encourage you to try this recipe out for yourself. You won’t be disappointed!
Why You’ll Love This Recipe
Are you a meat-lover who has been craving some braised beef? Look no further than this delectable Beef in Red Wine recipe. Trust me, your taste buds will thank you for indulging in this delightful dish.
What makes this recipe so great? Firstly, the marinade helps tenderize the beef and break down its fibers for a more succulent and juicy texture. The combination of Pinot Noir, cognac, and brandy brings an amazing flavor to the dish, especially when cooked with lean bacon, fresh thyme, and bay leaves. The aroma alone will make your mouth water.
But what truly sets this recipe apart is its versatility. You can use any cut of beef you prefer, whether it is filet mignon or sirloin, ribeye or T-bone. Once the beef has been marinated and slow-cooked to perfection, you can enjoy it as a standalone meal or pair it with several sides like mashed potatoes or roasted carrots.
This dish is also incredibly easy to make with just a few simple steps. All you need are basic kitchen tools and ingredients that you most likely already have stored away in your pantry or fridge. This meal is perfect for those who want to impress their dinner guests without breaking a sweat in the kitchen.
If you’re still not convinced of why you’ll love this recipe, consider that it originated from the Burgundy region of France. Its rich history dates back to the times of Julia Child and has continued to be enjoyed by many over the years.
In summary, this Beef in Red Wine recipe is sure to please both your taste buds and dinner guests alike. Its flavorful marinade, versatility in cuts of beef, ease of preparation, and rich cultural heritage are only a few reasons why you’ll fall head over heels for this delicious dish.
Ingredient List
Here’s what you will need to make this Beef in Red Wine recipe:
Meat:
- 2 pounds boneless beef roast (such as chuck roast, trimmed)
- Salt and fresh ground black pepper
Vegetables:
- 2 large onions, chopped
- 4 garlic cloves, chopped
- 2 carrots, sliced
- 2 tomatoes, diced
- 4 green onions, sliced
Herbs:
- 1 bay leaf
- 2 tablespoons fresh thyme leaves
- 3 tablespoons fresh parsley, chopped
Liquids:
- 3 cups of red wine
- 1 cup of beef broth
- 1/2 cup cognac or brandy
Fats:
- 6 tablespoons unsalted butter
- 6 slices lean bacon
Flour mixture for dredging:
- 1/2 cup flour
- Salt and fresh ground black pepper
Note that these ingredients are essential to bring out the flavors and aromas of this classic French dish. When selecting meat, choose a cut that works well for braising such as chuck roast or stew meat. The marinade helps break down the connective tissue and fat of the meat, making it tender and flavorful. Use good quality red wine from the Burgundy region of France if possible, such as two bottles of Pinot Noir. It’s also essential to use high-quality ingredients such as unsalted butter and fresh herbs.
The Recipe How-To
Step 1: Marinade the Beef
Marinating the beef before cooking can help to tenderize and infuse the meat with additional flavors. Cut 2 pounds of trimmed red wine braised beef into large chunks and place them in a sealable plastic bag. In a medium bowl, combine 1 cup of red wine, 1/4 cup of brandy, 1/4 cup of cognac, fresh parsley, thyme, a bay leaf, salt, and freshly ground black pepper. Whisk together the ingredients and pour the marinade over the beef.
Seal the bag, and make sure to remove any excess air. Place it in a shallow dish in order to prevent leaks, and refrigerate it for at least four hours or overnight.
Step 2: Sear the Beef
When you’re ready to begin cooking the beef, take it out from marinade and pat dry it using paper towels. Let it sit at room temperaturey for about an hour before cooking.
Preheat your oven to 325°F.
In a large dutch oven or pot over medium-high heat on the stove, add 2 tablespoons of olive oil divided. Add the beef in batches making sure not to overcrowd the pan. Cook for about 5-7 minutes per batch or until all sides are browned. Once each batch is done searing, set aside them separately.
Step 3: Prepare Braising Ingredients
In the same Dutch oven or pot over medium-high heat on stove, add more olive oil as needed. Add lean bacon, onion, garlic cloves, celery and cook until they become tender then stir in flour (optional) (flour thickens sauce) cooking until it gets slightly browned while stirring occasionally.
Pour in 2 cups of red wine to deglazethe pan. Using a whisk, make sure to scrape the bottom of the pan to loosen any brown bits. Add 2 cups of beef broth along with a 14 oz can of diced tomatoes and 1 tbsp of tomato paste. Bring pot to a boil before reducing heat to medium-low heat.
Step 4: Cook Beef In Wine Sauce
Add bay leaf and carrots to stew, stirring well. Return beef and any juices that drained out into container into pot, making sure it is evenly distributed.
Cover Dutch oven or pot with lid and place in preheated oven for at 2-3 hours until meat is tender by checking internal temperature with meat thermometer every thirty minutes. Keep the temperature around 165°F for medium doneness.
Step 5: Garnish and Serve
Remove bay leaf from stew pot and garnish with fresh green onions and parsley.
Serve warm alone, over mashed potatoes or polenta, or accompanied by your favorite French side dish like a roasted vegetable medley.
Enjoy!
Substitutions and Variations
There are many substitutions and variations you can make to this beef in red wine recipe. One substitution would be to use Pinot Noir instead of red wine. This lighter-bodied wine adds a unique flavor profile to the dish that pairs well with the beef.
For those who prefer leaner cuts of meat, filet mignon or beef tenderloin can be substituted for the boneless beef roast. Although these cuts tend to be more expensive, they provide a buttery texture and smooth taste. The cooking process will differ slightly, so be sure to adjust the timing accordingly.
If you would like to go for a bolder taste, opt for a ribeye or sirloin steak instead of the boneless beef roast. These cuts require less cooking time and have a more pronounced flavor profile. Remember to slice the steak thinly against the grain before serving.
To infuse some French influence into this classic recipe, add a few crushed peppercorns during cooking. This will add an aromatic quality to the dish with just the right amount of heat.
Finally, consider adding some diced potatoes and mushrooms during the last hour of cooking for added richness and depth of flavor.
The possibilities are endless with this versatile recipe, so don’t be afraid to get creative with your substitutions and variations.
Serving and Pairing
Serving this beef in red wine recipe is a delightful experience! There is an irresistible aroma that will captivate your senses as soon as you lift the lid off the pot. As you serve the beef, make sure to pour some of the sauce over it. I recommend garnishing each serving with fresh parsley, green onions or thyme sprigs for an extra pop of flavor.
This hearty dish pairs exceptionally well with red wines such as Pinot Noir, Cabernet Sauvignon or Merlot. These wines have robust flavors that complement the bold taste and texture of this beef stew. If you prefer white wine, try pairing it with Chardonnay or Sauvignon Blanc.
For a side dish, consider adding some French baguette or sourdough bread to soak up the savory sauce. You can also consider serving a side of roasted carrots or garlic mashed potatoes to balance out the richness of the beef in red wine recipe.
In conclusion, this beef in red wine recipe is perfect for any occasion! From a cozy night in to a fancy dinner party, it is sure to be a crowd-pleaser. So go ahead and try it out for yourself – your taste buds will thank you!
Make-Ahead, Storing and Reheating
This recipe for Beef in Red Wine is best enjoyed fresh and hot from the oven or stove, but with some advance preparation, it’s possible to save time and enjoy this delicious meal at your convenience.
If you’re short on time or want to have dinner ready when you come home after a long day at work, you can make this dish ahead of time and store it in the refrigerator or freezer until you’re ready to eat it. Once the dish is cooked, let it cool completely before storing in airtight containers. If you plan on using the dish within 3-4 days, the refrigerator is the best option for storage.
When reheating the Beef in Red Wine, be sure to reheat it gently either on the stove or oven. Avoid microwaving it as that can alter the taste and texture. Heat the dish slowly until it’s steaming hot all the way through, then serve immediately.
If storing in the freezer for an extended period of time, it’s important to mark the date of storage on the container so that you know when it needs to be cooked by. When you’re ready to use the frozen dish, let it defrost completely in the refrigerator overnight before reheating following instructions as given above.
Overall, while make-ahead and storage options are available for this recipe of Beef in Red Wine, consuming immediately after preparation is recommended for maximizing its taste and flavors.
Tips for Perfect Results
When it comes to making beef in red wine, there are a few tips that can help ensure perfect results every time. Here are some of my favorite tips to keep in mind when cooking this classic dish.
1. Choose the Right Cut of Beef
Selecting the right cut of beef is crucial in this recipe. While filet mignon or beef tenderloin may be tempting, they’re not the best choice for this recipe. Instead, opt for a leaner cut like chuck roast or sirloin. These cuts have enough marbling to keep them tender and juicy during the long braising process.
2. Use a Marinade
A marinade helps to tenderize the beef and adds additional flavor to the dish. In Julia Child’s classic recipe for beef bourguignon, she marinades the beef in red wine along with carrots, onions, and various herbs for at least 6 hours before cooking.
3. Don’t Skimp on Wine
Since red wine is such a prominent ingredient in this recipe, it’s important to use a good quality wine that you enjoy drinking. A Pinot Noir or Burgundy would be an excellent choice.
4. Brown the Meat Well
Taking the time to sear and brown the meat well before adding it to the pot is vital so that it develops a rich flavor and golden brown color.
5. Add Salt at the End
Adding salt too early in the cooking process can toughen the meat, so it’s best to wait until towards the end of cooking before seasoning with salt and pepper.
6. Let it Rest
Once your beef stew is fully cooked, remove it from heat and let it rest for at least 10-15 minutes before serving. This allows all of those delicious flavors to meld together and settle into the meat for maximum tastiness.
By following these simple tips, you will have an amazing meal that everyone will love!
FAQ
Now that we’ve covered all the important details about this delightful beef in red wine recipe, you may have some questions about how to ensure your dish comes out perfect. Don’t worry – I’ve anticipated a few common questions and provided answers to help you cook with confidence. Let’s dive into the FAQs.
Why do you cook beef in red wine?
When cooking beef, incorporating wine into the marinade not only adds flavor but also helps to tenderize the meat. This is because alcohol, like high heat or salt, breaks down the proteins in the beef through a process called denaturing. The use of wine in cooking enhances the overall taste of the dish and leaves a lingering essence of the beverage used.
What does cooking beef in wine do?
When it comes to cooking with wine, one cannot ignore the role of acidity. This crucial element aids in the tenderization of meat in prolonged cooking methods such as braising or through the use of marinades.
What does soaking meat in wine do?
Marinating meat in wine offers numerous benefits. Its acidic nature makes it an excellent tenderizer, while also providing a burst of flavor. Red wine, in particular, is a delicious pairing for steak, making it an ideal choice to include in marinades.
What red wine do you cook beef with?
When it comes to pairing wine with food, it’s important to choose the right type that complements the flavors and textures of your dish. For example, red meats like beef and lamb pair well with the bold flavors of Cabernet Sauvignon and Pinot Noir. On the other hand, if you’re cooking white meats like chicken, duck, or pork, a Merlot would be a better option. For seafood dishes, Pinot Noir is a good choice, while a light Merlot or Chianti is perfect for vegetable dishes or sauces.
Bottom Line
In conclusion, this recipe for beef in red wine is a classic dish that will never go out of style. The slow cooking process allows the flavors to develop and the marinade helps to tenderize and break down the meat into melt-in-your-mouth goodness.
Whether you’re serving it for a Sunday dinner with the family or a special occasion, this recipe is perfect for any occasion. The rich flavors of the red wine compliment the savory beef, making it a match made in heaven.
Don’t be afraid to experiment with different cuts of meat as well. Filet mignon, beef tenderloin, ribeye, sirloin, and even T-bone steaks can all be used in this recipe. And don’t forget to add some green onions or fresh parsley on top for added flavor and presentation.
So give this recipe a try and experience the culinary delights of French cuisine right in your own home. Bon appétit!
Beef in Red Wine Recipe
Ingredients
- 3 -4 lbs boneless beef roast (rump, sirloin tip, or round)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
MARINADE
- 3 cups red wine
- 1 cup water
- 1/2 cup onion, sliced
- 1/2 cup carrot, sliced
- 1 garlic clove, minced
VEGETABLES
- 10 small white onions, peeled
- 8 carrots, peeled, shaped like small balls
- 2 sprigs fresh parsley, for garnish
- 2 tablespoons flour
- 2 tablespoons butter
- 3 tablespoons madeira wine
- 2 tablespoons cognac
- 1 bay leaf, crumbled
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon thyme
BRAISING INGREDIENTS
- 2 tablespoons vegetable oil
- 2 slices lean bacon, cubed
- 1 ounce brandy, warmed
- 1 veal knuckle or 1 beef knuckle
- 1 tomatoes, peeled, quartered
- 1 tablespoon fresh parsley, chopped
- 1 bay leaf
- 3 green onions, chopped
- 1 cup beef bouillon
- 1/2 teaspoon salt
Instructions
- Rub salt and pepper over beef.
- Mix together all marinade ingredients in glass or ceramic bowl large enough to accommodate the beef. Add the beef and coat on all sides with the marinade, cover, and refrigerate 12 to 24 hours, turning the beef occasionally.
- Remove beef from marinade and pat dry with paper towels. Strain and reserve marinade.
- Heat oil in large Dutch oven.
- Add bacon; cook until transparent.
- Add beef and brown on all sides.
- Drain off fat.
- Pour warm brandy over beef and ignite; allow flames to die down.
- Add remaining braising ingredients; cover pan.
- Bake in 350 degree F oven for 3 hours, occasionally basting with reserved marinade.
- While meat is roasting, prepare vegetables.
- During the last hour of braising, add onions and carrots to Dutch oven.
- When meat and vegetables are tender, remove from oven and place on preheated platter.
- Surround with onions and carrots. Garnish with parsley and keep warm.
- Strain sauce through a sieve, skimming off any fat.
- Make a medium to dark roux with the flour and butter.
- Thicken pan sauce with all or part of the roux.
- Stir and heat to boiling 1 to 2 minutes.
- Add Madeira and cognac. Adjust seasonings.
- Spoon some sauce over meat; serve remaining sauce on the side.