Delicious Beef in Tomato-Wine Sauce Recipe
Are you tired of the same old beef stew recipe? Do you crave a hearty and flavorful dish that will excite your taste buds? Look no further than this beef in tomato-wine sauce recipe.
This recipe is perfect for those who love to experiment with different flavors and ingredients while keeping things simple and easy. The combination of tender beef, juicy tomatoes, fragrant garlic, and robust red wine results in a savory and soul-warming dish that will have your family asking for seconds.
Whether you are cooking for a crowded dinner party or preparing a cozy meal for two, this beef in tomato-wine sauce recipe is guaranteed to impress. Not only is it loaded with flavor, but it’s also incredibly versatile. Serve it over long-grain white rice, or pair it with penne pasta for a delicious twist on classic bolognese sauce.
So what are you waiting for? Get ready to indulge in a rich and decadent meal that will have everyone asking for your secret recipe. Let’s dive into the ingredients list and learn how to make this savory masterpiece.
Why You’ll Love This Recipe
If you’re looking for a hearty and comforting meal that will satisfy your cravings, you’ll absolutely love this Beef in Tomato-Wine Sauce recipe. This is the perfect dish for those nights when you want something warm and flavorful that is easy to prepare. Here are some reasons why you’ll love this recipe:
First, the combination of red wine, tomatoes, and beef creates a rich and tasty sauce that will make your taste buds dance with joy. The fruity flavor of the wine perfectly complements the tanginess of the tomatoes, while the tender and succulent braised beef makes this dish absolutely irresistible.
Second, this recipe is versatile and customizable. You can easily adjust the amount of spices and seasoning based on your taste preferences, or add your favorite veggies to make it even healthier. Plus, you can use different cuts of beef or substitute it with ground beef if you prefer.
Third, this recipe is perfect for families or gatherings because it’s easy to make in large quantities. You can easily double or triple the recipe to feed a crowd without compromising on the quality of the meal.
Fourth, pairing this dish with long-grain white rice or penne pasta creates a hearty and satisfying meal that will keep you full for hours. Plus, adding fresh parsley as a garnish brings a pop of color and freshness to your plate.
Overall, there are plenty of reasons why you’ll love this Beef in Tomato-Wine Sauce recipe. Whether you’re looking for a comforting meal on a cold night or hosting a party with friends, this dish is sure to impress everyone with its rich flavor and comforting texture. So grab your ingredients and start cooking today – you won’t regret it!
Ingredient List
Here’s what you need to make this delicious beef in tomato-wine sauce recipe:
- Beef: 3 pounds of beef chuck roast or beef short ribs, cut into bite-sized pieces.
- Tomatoes: 2 cans of diced tomatoes with juice (14.5 ounces each) and 1 can of tomato paste (6 ounces).
- Red Wine: 1 cup of dry red wine for a fruity flavor that complements the beef.
- Beef broth: 1/2 cup of beef broth adds richness to the meat sauce.
- Vegetable Oil: 1 tablespoon of vegetable oil to sauté the onions and garlic cloves.
- Onions and Garlic Cloves: One onion, diced and 4 garlic cloves, minced to build up the savory flavor base.
- All-Purpose Flour: 1/4 cup of all-purpose flour to coat the meat and thicken the sauce.
- Paprika: 1 tablespoon of paprika adds depth to the aromatics.
- Salt and black pepper: Season with salt and freshly ground black pepper for a well-balanced taste.
- Fresh Parsley: Fresh parsley, chopped makes a perfect garnish atop flavorful stew.
- Long-grain white rice, cooked penne pasta or stewed vegetables can be served as sides.
Note: For a lower alcohol option, sub out red wine with additional beef broth. Beef short ribs may be substituted with diced sirloin steak or fillet.
The Recipe How-To
To begin preparing this beef in tomato-wine sauce recipe, gather all the necessary ingredients. You will need two pounds of beef chuck, one tablespoon of all-purpose flour, one medium onion, diced, two garlic cloves, minced, two cups of diced tomatoes with juice (canned is fine), one can (6 ounces) of tomato paste, 3/4 cup of dry red wine, 3/4 cup of beef broth and a few tablespoons of olive oil.
Next, prep the beef by cutting it into small chunks, about the size of a thumb. Season it generously with salt and fresh ground black pepper. Then coat the beef with one tablespoon of all-purpose flour until well covered.
Dice the onion and mince the garlic. If you don’t have canned diced tomatoes, peel and dice two medium-sized fresh tomatoes.
Browning the Beef
Heat a large Dutch oven over medium heat and add two tablespoons of vegetable oil. Once hot, add the beef to the pot in batches to avoid overcrowding. Cook for 2-3 minutes per side or until browned on all sides.
Remove the beef from the pot and set aside.
Making the Wine-Tomato Sauce
In the same Dutch oven over medium heat, add another tablespoon of olive oil if needed. Add the onions and sauté them for 2-3 minutes or until they are fragrant and translucent.
Add minced garlic to the onion mixture and cook for an additional minute, stirring constantly to avoid burning.
Once fragrant, put wine into a large skillet along with diced tomatoes with juice, tomato paste, beef broth, paprika and some salt to taste. Add shredded beef to this sauce mixture as well.
Bring this mixture to a boil then reduce heat to low and let simmer for 5 minutes.
Braising the Beef
Return the beef to the Dutch oven with the wine-tomato sauce, making sure it is fully submerged in the sauce.
Cover the pot with a lid and let cook over low heat for 2-3 hours, or until the beef is fork-tender.
Serving and Pairing
This braised beef in wine sauce recipe pairs excellently with long-grain white rice or penne pasta. Garnish it with some freshly chopped parsley for added brightness of flavor.
Serve alongside some crusty bread to sop up that delicious wine-tomato sauce. A glass of Red Wine, such as a Merlot or a Cabernet Sauvignon, will complement this dish beautifully.
Substitutions and Variations
This recipe is versatile and can be easily adapted to your preferences or what you have on hand. Here are a few substitution and variation ideas:
– Vegetarian option: If you want to skip the beef, you can substitute it with cubed seitan, tempeh, or mushrooms for a meaty texture. Use vegetable broth instead of beef broth and adjust the cooking time if needed.
– Wine options: You can use either dry red wine or white wine in this recipe, depending on your taste preference. If you prefer a fruity flavor, use a lighter red wine like Pinot Noir. For a richer flavor, use a full-bodied red wine like Cabernet Sauvignon. If you prefer white wine, choose a dry white like Pinot Grigio or Chardonnay.
– Tomato options: You can use diced canned tomatoes with juice or crushed canned tomatoes as the base for the sauce. If you prefer fresh tomatoes, substitute canned tomatoes with 4 large chopped tomatoes and increase the cooking time by 10 minutes.
– Cut of beef options: Although beef stew is recommended in this recipe for its tenderness and ability to hold up to a long cook time, you can also try using beef chuck roast, short ribs, shredded beef, or even beef fillet if you prefer a leaner cut.
– Pasta options: While we recommend serving this dish over long-grain white rice or with crusty bread to dip into the sauce, you can also serve it with penne pasta for a heartier meal. Cook the pasta according to package instructions, toss it with olive oil, salt and pepper and then mix it with the tomato-wine sauce.
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Serving and Pairing
Serve this delicious beef in tomato-wine sauce with a side of fluffy long-grain white rice, which is perfect for soaking up all those wonderful flavors. To add some color and freshness to your plate, sprinkle some fresh parsley on top as a garnish.
When it comes to pairing this dish with wine, you can’t go wrong with a dry red wine such as Cabernet Sauvignon or Pinot Noir. The fruity flavor of these wines will complement the beef and tomato sauce perfectly.
For a complete meal, pair this dish with a fresh garden salad or roasted vegetables. You can also serve it alongside a slice of crusty bread to mop up any remaining wine sauce.
If you’re feeling adventurous, try adding some heat to the dish with a sprinkle of paprika or chili flakes. This spicy touch will complement the rich flavors of the beef and wine sauce.
Overall, this beef in tomato-wine sauce recipe is versatile and delicious, making it perfect for any occasion.
Make-Ahead, Storing and Reheating
If you’re planning to make Beef in Tomato-Wine Sauce ahead of time, this dish is perfect for advance preparation. In fact, it may even taste better on the second day after the flavors have had more time to meld together.
To make ahead, prepare the beef and sauce according to the recipe instructions, then allow it to cool completely. Transfer the beef and sauce to an airtight container and store in the refrigerator for up to 3 days.
When you’re ready to serve, reheat the beef and tomato-wine sauce over low heat in a Dutch oven or large skillet. Be sure to stir occasionally to prevent burning and add a splash of beef broth or water if the sauce seems too thick.
Leftovers can also be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. However, keep in mind that once the beef is reheated, it may become more tender but can also lose some of its moisture, so be sure not to overcook it when reheating.
This flavorful meat sauce is quite versatile and pairs well with various side dishes such as long-grain white rice or penne pasta. Plus, adding some fresh parsley on top before serving will brighten up your dish’s presentation.
Overall, this recipe is perfect for those who have less time but still want a hearty stew with an intense wine and tomato flavor flourish that’s perfect for a lazy dinner night with friends or family.
Tips for Perfect Results
To ensure that your beef in tomato-wine sauce recipe turns out delicious and flavorful every time, here are some tips to follow:
1. Brown the Meat: Make sure to brown the beef before adding it to the sauce to get a deeper, richer flavor.
2. Use Good Quality Wine: The quality of wine used in this recipe is an important factor in determining its taste. Therefore, it is essential to choose a good quality dry red wine that has a fruity flavor and can complement the taste of beef and tomatoes.
3. Beef Cuts: You can use various beef cuts such as chuck roast or stew meat, but braised beef or short ribs give an excellent result.
4. Don’t Overcook: Be careful not to overcook the meat; it can become tough if cooked for too long in the sauce. Cook until it’s tender and melts in your mouth.
5. Consistency: For best results, make sure that the tomato-wine sauce has the right consistency – thick enough to coat the meat without being too thick or runny.
6. Simmer Low and Slow: The key to tasty braised beef in tomato-wine sauce is slow cooking over low heat. Be patient and let the flavors develop slowly.
7. Add Salt Last: It’s best to add salt towards the end of cooking as it may escalate quite quickly if used at the beginning stages of making your recipe.
Follow these tips, and you’ll get a perfect result every time you prepare your favorite dish!
FAQ
Now that you have all the information about this mouthwatering beef in tomato-wine sauce recipe, let’s answer some frequently asked questions to help you prepare this dish like a pro.
What does red wine do to tomato sauce?
When it comes to making a flavorful sauce, adding wine can make a big difference in taste. This is because the alcohol found in wine can actually enhance the flavors of the other ingredients in the sauce. Moreover, the fat in the sauce can be dissolved by the wine, which will allow for even more complex flavors to develop.
Do you put wine before or after tomato sauce?
When it comes to enhancing the taste of tomato sauce, both red and white wine can be excellent choices. Red wine can add depth and strong flavor, while white wine can contribute a fruity taste. It’s best to add the wine earlier during the cooking process, right after the vegetables have been softened.
Why add red wine to beef stew?
One of the secrets to making delicious beef stew is to use red wine. The acidity in the wine eventually works to tenderize the tough cuts of beef chuck. As the liquid cooks down, the flavors become more concentrated, creating a robust and flavorful dish.
What is the best red wine for braised beef?
If you’re looking for a perfect red wine to have with a beef stew, cabernet sauvignon is the go-to varietal for most wine enthusiasts out there. Its tannins bring out an intense, almost dry flavor that works great with hearty stews packed with savory meats and vegetables. This classic pairing is perfect for those who prefer a quality glass of red with their meals.
Can you put wine in spaghetti sauce?
When it comes to enhancing the taste of tomato sauce, it’s worth noting that white wine can do wonders as much as red wine does. While red wine intensifies the richness of the sauce, a splash of white wine adds a subtle yet fruity kick that can pleasantly surprise your taste buds.
Bottom Line
In summary, the beef in tomato-wine sauce recipe provides a delicious combination of tender beef and tangy tomato sauce infused with the fruity flavor of red wine. It’s a hearty and satisfying meal that can be easily customized with different variations and substitutions.
Whether you’re serving it over long-grain white rice or with a side of penne pasta, this dish is sure to impress. I highly recommend pairing it with a glass of red wine to bring out the rich flavors.
With easy make-ahead options and simple reheating instructions, this recipe is perfect for busy weekdays or as a cozy weekend meal. So why not try this recipe today? It’s sure to become a family favorite in no time.
Beef in Tomato-Wine Sauce Recipe
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- fresh ground black pepper, to taste
- 2 lbs round steaks, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 2 (14 1/2 ounce) cans tomatoes with juice, cut up
- 1/2 cup dry red wine
- 1/4 cup chopped fresh parsley
- 1 cup long-grain white rice (cooked and seasoned according to package directions)
Instructions
- Preheat oven to 375°.
- On a piece of waxed paper or in a shallow pan, combine the flour, salt, and pepper.
- Add the beef cubes; toss to coat.
- Heat the oil in a Dutch oven over medium-high heat.
- Add in beef, onion, and garlic; saute about 6-7 minutes or until the meat is lightly browned and onions are tender.
- Stir in paprika.
- Add in tomates w/ juice and wine; stir until blended.
- Bake, covered, about 1 1/2 hours or until meat is tender.
- Add parsley to cooked rice; stir to mix.
- To serve, place rice on plate; top with beef and sauce.