Are you looking for a hearty and comforting meal that will satisfy your cravings? Look no further than this recipe for stewing beef braised in red wine, also known as goulash with red wine. This dish is packed with rich, savory flavors that are sure to warm you up from the inside out.
As a sommelier, I know that the right wine can truly elevate a meal. In this recipe, we’ll be using a dry red wine such as Pinot Noir to create a robust and flavorful sauce to braise our beef in. The result is a tender and juicy meat that is perfectly complemented by the deep, complex flavors of the sauce.
But don’t let the fancy ingredients fool you – this dish is as approachable as it is delicious. With simple steps and easy-to-find ingredients, this recipe is perfect for any home cook looking to add some variety to their weeknight meals.
So why not give our stewing beef braised in red wine recipe a try? It’s the perfect way to add some warmth and comfort to your dinner table, and I guarantee that once you take one bite, you’ll want to make it again and again.
Why You’ll Love This Recipe
Are you a fan of hearty, comforting meals that warm you up from the inside-out on chilly nights? If so, then you’re in for a treat with this Stewing Beef Braised in Red Wine recipe – also known as Goulash with Red Wine.
What sets this recipe apart from other beef stews is its rich, full-bodied flavor that only red wine can provide. The wine not only adds depth to the dish, but it also tenderizes the beef and creates a savory sauce that’s perfect for sopping up with crusty bread.
But don’t worry, you don’t need to break the bank for an expensive bottle of wine – any dry red cooking wine or even Pinot Noir will do. And if you’re worried about alcohol content, don’t be. The alcohol cooks off during the braising process, leaving behind just the flavor.
Another great thing about this recipe is its versatility. Swap out the beef for pork or lamb and adjust the cooking time accordingly. Or switch up the spices and vegetables to give it a unique cultural spin. It’s a traditional recipe that can be personalized to suit your taste buds.
Not only is this Stewing Beef Braised in Red Wine recipe delicious, but it’s also easy to make in just one pot – a Dutch oven works best. It’s perfect for busy weeknights when you want something comforting but don’t have hours to spend in the kitchen.
So why will you love this recipe? Because it’s easy, versatile, and delicious – everything you could want in a meal. Give it a try and see for yourself!
Let’s start with what you’ll need to make this flavorful Stewing Beef Braised in Red Wine recipe.
- 2 lbs of stewing beef: Choose well-marbled meat, like chuck or brisket, for the best results.
- 1 tablespoon of olive oil: This healthy fat adds a rich flavor to the dish.
- 2 tablespoons of unsalted butter: Butter helps in browning the beef and gives extra depth to the dish. It can be replaced with another tablespoon of olive oil.
- 1 large red onion, chopped: This aromatic vegetable is rich in flavor and nutrients, adding sweetness to balance the acid from the wine.
- 4 garlic cloves, minced: Garlic is a must-have ingredient in most savory dishes, providing an earthy and pungent taste that complements red wine.
- 2 tablespoons of all-purpose flour: Flour is used for coating the beef, thickening the sauce and adding some texture to the dish.
- 1/4 cup of tomato paste: Tomato paste helps bind flavors together and adds a tangy element to the stew.
- 2 cups of dry red wine: Use a good-quality red wine you enjoy drinking as it will provide most of the sauce’s flavor.
- 2 cups of water
- 1 beef bouillon cube or homemade beef broth
- 2 bay leaves: Bay leaves add an herbal aroma and subtle bitterness that bring out the meat’s flavors.
- 1 teaspoon whole peppercorns: Whole peppercorns give a gentle heat and a spicy accent to balance the sweetness of onions and tomato paste.
- Salt: Salt draws out moisture from vegetables and meat, tenderizing them and enhancing flavors. Adjust seasoning at the end according to your taste.
If you’re feeling adventurous, try experimenting with replacing some ingredients. For example, you could substitute Pinot Noir instead of dry red wine or use potatoes instead of tomato paste to thicken the sauce.
The Recipe How-To
Step 1: In a large Dutch oven, heat olive oil over medium-high heat. Add the stewing beef and cook until browned on all sides. You may need to do this in batches to avoid overcrowding the pot, which can cause the meat to steam instead of sear.
Step 2: Remove the beef from the pot and set it aside on a plate. Reduce the heat to medium and add in some sliced red onions and garlic cloves. Cook for about five minutes until the onions become translucent.
Step 3: Add 1 tablespoon of tomato paste to the onion mixture and cook for an additional minute or two. This will deepen the flavor of the dish and help to thicken the sauce.
Step 4: Pour in a dry, full-bodied red wine, such as a Pinot Noir, along with a cup of water. Use a wooden spoon or spatula to scrape up any browned bits of meat from the bottom of the pot. Add a beef bouillon cube, along with some bay leaves, peppercorns, and a pinch of salt.
Step 5: Return the beef to the pot, ensuring it is covered with liquid, then bring everything to a boil.
Step 6: Cover with a tight-fitting lid, reduce the heat to low, and simmer for at least two hours or until the beef is tender and easily pulls apart with a fork.
Step 7: Make sure you keep an eye on it during cooking, stirring occasionally and adding more water if needed (if too thick) or letting some liquid evaporate (if too runny).
Step 8: Taste and adjust seasoning as needed. If you’d like a thicker sauce, melt some unsalted butter in another pan over low-medium heat. Add some all-purpose flour to create a roux, then whisk in some of the hot liquid from the beef until it thickens. Add this mixture back to the pot and gradually stir through the stew.
Step 9: Serve peppered with some chopped parsley, if you like. You could also consider pairing this delicious beef braised in red wine stew recipe with boiled or mashed potatoes for a classic beef stew dinner that everyone will love.
Substitutions and Variations
Now, let’s talk about the different ways you can modify this recipe to make it your own!
– Protein: If stewing beef isn’t your protein of choice, you can certainly switch it up! Try using beef chuck or brisket instead. You can also opt for other meats like lamb or venison for a different flavor profile.
– Wine: While we recommend using a dry red wine like Pinot Noir or a classic cooking wine for this recipe, feel free to experiment with other wine varieties. For a richer and bolder flavor, try using a full-bodied red like Cabernet Sauvignon.
– Vegetables: To add some extra nutrients and flavor to your goulash, you can add in different vegetables such as diced carrots or bell peppers. You can also throw in some potatoes to make it more filling.
– Spices: While the recipe already includes traditional spices like bay leaves and peppercorn, feel free to add your own favorite spices to take it up a notch! Some common additions include smoked paprika, thyme, and rosemary.
– Cooking Method: This recipe calls for braising the beef in a Dutch oven on the stove, but you can also use a slow cooker if you prefer. Simply adjust the cook time accordingly.
By incorporating these substitutions and variations into the recipe, you can create a completely unique dish that suits your tastes perfectly. So don’t be afraid to get creative and experiment!
Serving and Pairing
Now comes the fun part – pairing this rich and flavorful dish with the perfect wine! Given that this goulash is braised in red wine, I recommend a rich red to complement the flavors. A classic Pinot Noir would be an excellent choice, with its medium body and notes of berries and earthy spice. You could also opt for a bold Cabernet Sauvignon or a fruity Zinfandel to balance out the richness of the beef.
As for serving suggestions, I enjoy this stew ladled over a bed of mashed potatoes, which soak up all of the delicious sauce. Add a sprinkle of chopped fresh parsley on top for a pop of color and freshness. Alternatively, you could serve it with some crusty bread for dipping into the sauce or even over rice if you’re in the mood for something more substantial.
This dish pairs perfectly with hearty sides like roasted root vegetables, buttered green beans, or even some creamy polenta. It’s also versatile enough to stand alone as a main course. The flavors deepen and develop even more when it’s reheated after sitting for a day or two in the fridge, so don’t be afraid to make a big batch to enjoy throughout the week.
In summary, this hearty and warming beef goulash braised in red wine is the epitome of comfort food. Paired with your favorite rich red wine and served over creamy mashed potatoes, it’s sure to become a family favorite. Give it a try!
Make-Ahead, Storing and Reheating
As the goulash with red wine simmers away, your home will be filled with mouth-watering aromas that are hard to resist. While it is tempting to grab a spoon and dig in, it’s important to remember that this dish also holds up remarkably well as leftovers.
One of the best things about this recipe is that it can be made ahead of time so you can spend more time enjoying your company when entertaining guests. Simply make the goulash a day or two before your planned dinner, and let it cool to room temperature. Store it in an airtight container or oven-safe casserole dish in the refrigerator for up to four days.
When it’s time to reheat, preheat the oven to 350°F and add a splash of water or broth if needed to loosen up the sauce. Reheat thoroughly for 20-30 minutes or until heated through. It’s even better reheated, as the flavors continue to combine and deepen over time.
Alternatively, you can freeze the leftovers for future meals by portioning them out into freezer-safe containers or bags. Just make sure to label them with the date and contents for ease of use later on. For best results, use within three months of freezing.
No matter how you choose to store or reheat this dish, the rich flavors of beef braised in red wine will not disappoint, making it an ideal meal prep option for busy weeknights or lazy weekends alike.
Tips for Perfect Results
If you’re anything like me, then you’ve experienced a failed recipe or two in your lifetime. It can be incredibly frustrating to put in all the effort and time, only to have the end result turn out poorly. But fear not my friends, I’m here to share with you some tips for achieving perfect results when making this beef goulash braised in red wine recipe!
First tip is to go for quality ingredients. Make sure that the vegetables are fresh and the beef is of good quality. Using high-quality olive oil is also important as it adds a unique flavor to the dish.
Second tip is to brown the meat properly. This helps develop complex flavors and makes for a richer broth. Using a Dutch oven can help you achieve this since it retains heat well and promotes even browning of the meat.
Third tip is to use wine that you would actually drink as part of the recipe. In this case, red wine such as Pinot Noir is suggested since it gives off a good depth of flavor and tenderizes the meat well. Cook with one cup of red wine and serve another cup alongside for drinking!
Fourth tip is to season properly and taste often throughout cooking process. Be sure to add enough salt to enhance overall flavors in a balanced way.
Fifth tip, be patient when cooking – this recipe requires about 2-3 hours of slow simmering in order for the beef to become tender enough . Turn down heat to low-medium after bringing beef stew into boiling point.
Lastly, let this dish sit overnight before serving it as it tastes much better the next day! The flavors will meld together beautifully, creating a wonderful harmony that will nourish your soul.
These tips should help yield an amazing pot of beef goulash braised in red wine stew that your family and friends will love. So next time you’re in kitchen, remember these tips and have fun creating flavorful stews from around the world!
Before we proceed to the FAQ section, let me first remind you that this Stewing Beef Braised in Red Wine recipe is a classic dish that has been handed down for generations. While it’s straightforward and easy to prepare, there may be some questions that need answers to get that perfect beef braised red wine stew. In this FAQ section, I’ll address some common inquiries to help you master this timeless recipe.
What does adding red wine to stew do?
When preparing a beef stew, the wine’s acidity helps to tenderize the tough meat cuts, allowing for a more enjoyable eating experience. The use of red wine in the stew concentrate its flavors, as some of the liquid evaporates during the cooking process. This adds depth to the dish and enhances the overall taste.
Is red cooking wine good for beef stew?
When it comes to pairing wine with a hearty stew, it’s important to choose a robust and full-bodied option. Delicate wines, such as Pinot Noir, won’t hold up well against this dish. Instead, opt for a rich red wine like cabernet, merlot, zinfandel, shiraz or malbec. These varieties can stand up to the bold flavors and textures of the stew, enhancing the overall dining experience.
What is the best red wine to braise beef in?
When it comes to pairing wine with red wine braised beef, it’s best to go for a full-bodied and bold flavor. Cabernet Sauvignon or Zinfandel would be perfect for those looking for a robust pairing, while those wanting something lighter can opt for Pinot Noir.
What red wine for goulash?
If you’re looking for a wine that will enhance the flavors of a hearty and spicy Hungarian Goulash, then I suggest selecting a red wine that is high in acidity and has a rich taste. Good choices are Pinot Noir, Zweigelt, Côtes du Rhône, Gamay Noir, and Blaufränkisch. These wines have the right balance to complement the savory and spicy flavors of Goulash.
In conclusion, this stewing beef braised in red wine recipe is a must-try for any foodie or wine enthusiast out there. Not only is it a classic dish with a rich tradition, but it also allows for some creativity and variation to suit different tastes and preferences. With its tender meat, savory flavors, and aromatic spices, this recipe is sure to impress anyone at the dinner table.
Whether you decide to follow the traditional recipe or experiment with some substitutions and variations, always make sure to use high-quality ingredients and cook with love and attention. And when it comes to pairing and serving, don’t be afraid to try new combinations and explore the vast world of wine and food.
So next time you’re looking for a hearty and delicious meal that’s also sophisticated and elegant, consider making this stewing beef braised in red wine recipe. Your taste buds (and your guests) will surely thank you!
Stewing Beef Braised in Red Wine ( Goulash With Red Wine ) Recipe
- 3/4 cup olive oil
- 4 lbs stewing beef, cut into 1 inch cubes
- 3 -4 red onions, chopped
- 6 garlic cloves
- 1 tablespoon peppercorn (in cheeseclothe )
- 2 bay leaves
- 1 beef bouillon cube (Knorr )
- 3 cups red wine
- 2 cups water
- In large pot heat the oil. When hot add the beef, onions, garlic and cook for 5 minutes, stirring frequently. Add the peppercorns, bay leaves, salt, beef bouillon, the wine and water.
- Bring to a boil, lower the heat, cover and let it simmer for about 2 1/2 hours, stirring once a while.
- Make sure there is enough liquid in the pot to almost cover the meat.
- When finished the beef should be tender and nicely flavored ( thanks to the wine ).
- Take out the peppercorn and bay leaves.
- Spoon over pasta or potatoes.