Tender & Juicy Slow Cooked Beef in Red Wine Recipe
Picture this: You walk into your kitchen after a long day, and the smell of slow-cooked beef fills your nostrils. The fork-tender meat simmers in a red wine sauce. You’re transported to a cozy bistro in France where all that matters is good food and laughter. This could be your reality with my Slow Cooked Beef in Red Wine recipe.
The perfect dinner begins with the right ingredients and the right technique. In this recipe, our star ingredient is succulent beef, cooked in a full-bodied Italian red wine. Together with mushrooms, bacon, celery, garlic, and shallots, the beef creates an explosion of flavors that burst in your mouth. Every spoonful of this hearty meal is a reminder of why slow-cooking is unbeatable.
If you’re looking for something easy to make but absolutely impressive in taste, this recipe is for you. Whether you’re cooking for guests or simply want to indulge yourself on a cozy night in, let me help you transport your tastebuds to France with my Slow Cooked Beef in Red Wine recipe.
Why You’ll Love This Recipe
Are you a lover of hearty and comforting meals? Look no further than this slow-cooked beef in red wine recipe. I promise you, it will be love at first bite.
What sets this recipe apart from the rest is its use of burgundy or Italian red wine. The wine imparts a rich and complex flavor to the stew that will tantalize your taste buds. Coupled with tender, fork-tender beef, earthy mushrooms, salty bacon, and sweet shallots — every spoonful is an explosion of flavor.
And let’s not forget about the sauce. The red wine gravy is a thing of beauty – thick, velvety and deeply flavorful. Drizzle it all over your plate or dip your crusty bread into it. It’s simply divine.
Not only is this dish hearty and delicious, but it’s also incredibly versatile. Serve it up as a classic pot roast for Sunday dinner, or as an elegant wine-braised beef at a dinner party. This dish is perfect for any occasion.
And don’t let the long cooking time dissuade you – the slow cooker requires minimal prep work and does all the heavy lifting for you. Just set it and forget it for 8 hours on high heat or 4 hours on medium-high heat. The result? A melt-in-your-mouth beef stew that’s worth the wait.
So, whether you’re a seasoned home cook or looking to up your cooking game, this slow-cooked beef in red wine recipe is sure to impress even the toughest of critics. Try it out and see what all the fuss is about!
Ingredient List
Here is a breakdown of the ingredients you’ll need for this delectable Slow Cooked Beef in Red Wine recipe:
Meat and Protein
- 2 lbs beef topside, chuck roast, or short ribs
- 2 beef cheeks, ox cheek (optional)
- 6 strips bacon, chopped
Produce
- 3 celery sticks, chopped
- 5 garlic cloves, minced
- 12 shallots, peeled and halved
- 4 cups mushrooms, sliced
- Fresh parsley (optional)
Canned Goods
- 1 can chopped tomatoes
Baking and Spices
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons cornflour
Liquids
- 2 cups red wine (use Italian red wine, cabernet sauvignon, or any preferred red wine)
- 2 cups beef broth
Oils and Vinegars
- Olive oil
Make sure to have all these key ingredients on hand before cooking this delectable dish!
The Recipe How-To
Now, here comes the exciting part- the actual cooking of this sumptuous dish. I assure you that this is an easy-to-follow recipe, and you will achieve a “fork-tender” and delectable beef red wine stew with just a little patience.
Step 1: Prepare the ingredients
First and foremost, gather all the stew ingredients so that everything is within reach when you need them. Make sure to brown beef in batches for even cooking. Then, preheat oven to 350°F. In doing so, it helps to save your time and make everything more organized while cooking.
Step 2: Slow-cook beef in red wine
In a slow cooker, heat some olive oil over medium-high heat, then add cubed bacon and cook until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside. In the same pot or pan, add the cubed beef into it and sear on all sides until browned – Do this in batches if necessary to avoid crowding.
Add in minced garlic cloves, chopped shallots, sliced celery into the mix and let it sauté for about five minutes or until fragrant. After which add sliced mushrooms and cook for another 5 minutes or until browned. Afterward, sprinkle cornflour over vegetables and stir thoroughly.
Add chopped tomatoes with their juice and bring to simmering point.
Then pour in enough red wine to cover the meat (about 2 cups). Bring to boil then let it reduce by half before adding beef broth(around 1-2 cups). Once boiling again remove from heat and pour all of this into your slow-cooker with cubed beef already added.
Step 3: Let it simmer for hours
Cook on low for at least 8 hours or until beef is fork-tender. If you are in a rush, set the slow-cooker to High instead of Low and let it cook for 4 to 6 hours.
Step 4: Make a red wine sauce
When the meat is already cooked, make the red wine sauce by pouring all of the liquid from the slow-cooker into a saucepan over high heat. Simmer until it thickens to your desired consistency.
Step 5: Serve and enjoy
Once everything’s done – serve this beef red wine casserole hot with fresh parsley and crusty bread on top, and you’re good to go! An ideal way to eat beef stew is by incorporating some mashed potatoes or boiled rice according to your liking.
Substitutions and Variations
Are you looking to switch things up with this Slow Cooked Beef in Red Wine recipe? Here are some substitution and variation ideas that will cater to your preferences.
– Meat Substitutions: If you’re not a fan of beef, you can substitute it for another meat such as lamb or pork. Lamb and pork will work just as well with red wine sauce.
– Wine Variations: While cabernet sauvignon or Italian red wine works great in this recipe, you can also try using merlot, syrah or burgundy wine for a more full-bodied flavor.
– Vegetable Substitutes: This recipe calls for mushrooms, celery, and shallots but if you’re not a fan of any of these ingredients, you can easily replace them with other vegetables such as carrots, peppers or onions. As for the mushrooms, consider using portobello or shiitake varieties.
– Bacon Alternatives: If you want to skip the bacon in this recipe, try substituting it with pancetta or smoked turkey bacon. Both options deliver that smoky flavor without the traditional pork bacon taste.
– Pressure Cooker: If you prefer to use a pressure cooker instead of a slow cooker or oven, adjust the cooking time for about 45 minutes on high heat after browning the beef and sautéing vegetables. However, keep in mind that the meat will not be as fork-tender as when it is slow-cooked.
– Stew Variations: This stew recipe is versatile enough to accommodate various types of beef cuts such as chuck roast, beef topside or beef cheeks. Beef cheeks are ideal for making bourguignon alongside some thyme and bay leaves for an elevated version of this classic French dish.
With these substitutions and variations, you can make Slow Cooked Beef in Red Wine uniquely yours while still maintaining its signature rich red wine gravy.
Serving and Pairing
Ah, the moment we’ve all been waiting for – it’s time to indulge in this savory slow-cooked beef in red wine! But before you dig in, let me share some tips on serving and pairing this delightful dish.
First, I highly recommend topping your beef with some fresh chopped parsley. The bright green and delicate flavor of the herb will complement the deep flavors of the stew beautifully. Next, sprinkle generously with freshly cracked black pepper and sea salt to enhance the tastes even more.
As for pairing, a hearty red wine is a classic choice to match with beef dishes and red wine-based stews. Since we are already using a red wine in this recipe, I suggest complementing it with a glass of something similar but perhaps bolder in flavor. A bold cabernet sauvignon or an Italian red like Chianti would be perfect choices.
Now let’s talk about what to serve alongside this delicious slow-cooked beef in red wine. Creamy mashed potatoes, buttered noodles or fluffy white rice are all wonderful options that will help soak up the flavorful sauce. For a bit of crunchiness, you can add some baby carrots, green beans or roasted Brussels sprouts as well.
No matter how you choose to serve this magnificent pot of juicy beef stew ingredients, make sure you save plenty for leftovers (if there are any!). This dish tastes even better on day two once all the flavors have had time to meld together even more. Enjoy!
Make-Ahead, Storing and Reheating
If you’re planning on serving this slow-cooked beef in red wine for a special occasion, you’ll be happy to know that it can be made ahead of time. In fact, it’s even better if you do because it gives the flavors more time to meld together. Once the dish has cooled slightly, transfer it to an airtight container and store in the fridge for up to three days.
To reheat, simply transfer the beef and sauce to a large pot and warm over medium heat until heated through. If the sauce has thickened too much during storage, you can thin it out with a bit of beef broth or red wine.
To make things even easier, you could also freeze portions of the slow-cooked beef for later use. Simply transfer them to freezer bags or containers and label with the date and contents. They will keep well in the freezer for up to three months.
When reheating from frozen, either thaw overnight in the fridge or defrost in the microwave before transferring to a pot to heat through.
One thing to note is that some cuts of meat hold up better during storage and reheating than others. Beef topside or chuck roast are both great options for this recipe because they remain tender even after sitting in sauce for a few days. Short ribs, ox cheek or beef cheeks are also delicious if you can find them but may become a bit tougher if reheated too many times.
All in all, this recipe is ideal for those who love hearty meals that only get better as they sit. The make-ahead and storage options make it perfect for family dinners or meal prep at any time of year.
Tips for Perfect Results
Preparing slow cooked beef in red wine requires patience and persistence, but the end result is worth all your effort. I’ve put together a few tips to make sure that you get the best out of this recipe.
1. Use high-quality ingredients
The success of any recipe relies on the quality of its ingredients, and it’s especially true for the slow cooked beef in red wine. Choose prime cuts of meat, fresh vegetables, and high-quality wine to level up your dish.
2. Brown your beef well
Browning your beef well before putting it into the slow cooker adds an extra depth of flavor to your dish, so don’t skip or rush this step. Make sure you cover every inch of your beef with salt, pepper, and cornflour before placing them on a hot pan with olive oil.
3. Layer the ingredients properly
To ensure that every part of your dish is perfectly cooked, layering the ingredients properly is essential. Place the beef at the bottom to lock in its juices and flavor, followed by vegetables like celery, carrots, mushrooms, onions, and garlic cloves.
4. Go easy on the liquid
Slow cooking means that your vegetables and meat will release their own juices into the pot in time, so go easy on additional liquids such as beef broth or water. As a general rule, use half a cup to a cup of liquid for every two pounds of meat.
5. Avoid opening the lid too often
Resist the temptation to lift up the lid too often while cooking because this will cause heat loss and prolong your cooking time. Only open it when you need to adjust the seasoning or add additional ingredients.
6. Choose wine carefully
The type of wine you use will significantly impact the taste of your dish so choose carefully based on your flavor preferences. If you want a deep flavor profile and full-bodied dish, try using a cabernet sauvignon or Italian red.
By following these tips and mastering the art of slow cooking, you’ll be rewarded with fork-tender, juicy meat, surrounded by a delicious red wine sauce. Now all that’s left is to enjoy your masterpiece with your favorite wine pairing and some fresh parsley on top.
Bottom Line
If you want a flavorful and tender beef dish that will impress your guests, the Slow Cooked Beef in Red Wine recipe is definitely worth trying. With its simple ingredients, easy-to-follow instructions, and versatile serving options, this recipe is ideal for both novice and expert cooks.
One of the many reasons why you’ll love this recipe is because it’s versatile. You can use different types of beef cuts, such as beef cheeks, short ribs, chuck roast, or even ox cheek. You can also choose your favorite red wine, depending on your taste preference and budget.
Aside from its versatility, this recipe is also economical because it doesn’t require fancy equipment or complicated techniques. All you need is a slow cooker or a pressure cooker, some basic ingredients like bacon, mushrooms, garlic cloves, and celery, and some patience to wait for the 8-hour cooking time (or up to 4 hours if you’re using a pressure cooker).
The result of this slow cooked beef in red wine recipe is a fork-tender beef with a rich and flavorful sauce that is perfect for spooning over mashed potatoes or crusty bread. The aroma of the red wine sauce alone will make your mouth water.
To make it even more enticing, this recipe can be served with a variety of sides such as roasted vegetables or steamed rice. You can experiment with different herbs like fresh parsley or rosemary to add more depth of flavor to the dish.
In conclusion, this slow cooker beef in red wine recipe is a must-try dish for any food enthusiast who loves hearty meals with bold flavors. Whether you’re cooking for your family or entertaining guests for a dinner party, this recipe is guaranteed to satisfy everyone’s taste buds. So grab some red wine and let’s start cooking!
Slow Cooked Beef in Red Wine Recipe
Ingredients
- 1 1/2 kg chuck steaks, cut into 2cm chunks
- 5 garlic cloves, sliced
- 2 stalks celery, chopped
- 500 ml red wine
- 400 g chopped tomatoes
- 1 tablespoon olive oil
- 200 g french shallots, peeled
- 150 g bacon, rind removed and cut into batons
- 250 g mushrooms, trimmed
- 3 teaspoons cornflour
- sea salt
- black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Place steak, garlic, celery and wine in a large bowl, cover and set aside in the fridge to marinate for at least 3-4 hours, or overnight.
- Preheat oven to 160°C.
- Place beef and marinade and tomatoes in a large ovenproof dish, cover and place in oven for 2 hours.
- Heat oil in a large frying pan over medium-high heat. Add shallots and cook, stirring occasionally, for 5 minutes or until golden.
- Add bacon and mushrooms and cook for a further 3-4 minutes or until bacon is crisp.
- Mix cornflour mixture and stir until well combined. Return to the oven for a further 20 minutes.
- Remove season with salt and pepper and stir through the parsley.
- Serve with creamy mashed potatoes and a green salad.
- Freezing:
- Allow casserole to cool, then place in plastic containers, cover and freeze until needed. To serve remove casserole from freezer and allow to thaw in fridge. Place in saucepan and heat gently until warmed through.