Savor the Flavor: Wine-Braised Beef Recipe
Welcome to my recipe for wine-braised beef! This delicious and hearty dish is perfect for cozy nights in or special occasions. The rich and savory flavors of the beef are complemented perfectly by the delicate notes from the red wine. It’s a comforting and satisfying meal that’s sure to impress your guests.
Braising is a cooking technique that involves browning meat before slowly simmering it in liquid until it becomes tender and juicy. This method ensures that the flavor of the beef is fully infused throughout the dish. Wine braising adds an extra layer of complexity to this dish, creating a rich, velvety sauce that pairs perfectly with mashed potatoes or crusty bread.
With a few simple ingredients and some patience, anyone can make this delicious meal. It’s perfect for those who love slow cooking, comfort food, and anything that packs a punch with bold flavors. Plus, it’s incredibly versatile – you can use different cuts of beef or even substitute with other meats to create your own unique twist on this classic recipe.
So why not try your hand at making this delectable wine-braised beef recipe? Your taste buds will thank you for it!
Why You’ll Love This Recipe
If you’re looking for a hearty and flavorful meal that will impress your guests, you’ll absolutely love this wine-braised beef recipe. Trust me on this, as I am a sommelier and I know how to pair wine with the perfect dish. This recipe combines succulent pieces of beef with a rich sauce made from red wine, beef broth, and seasonings that will make your taste buds dance with joy.
This dish is perfect for cold winter nights when you need something to warm up your soul or for a special occasion when only the best will do. The complex flavors of the red wine infuse into the beef and add depth to each bite. The aroma of the herbs and spices will fill your kitchen and create an ambiance that will make your guests feel welcomed.
What’s more, this recipe is incredibly versatile, allowing you to use whatever cut of beef you have available. Whether it’s chuck roast or short ribs, this recipe will work wonders. Plus, it requires no special cooking skills or equipment: just use a dutch oven or pot roast and slowly cook until the meat becomes tender enough that it practically melts in your mouth.
This recipe can be made ahead of time or reheated easily without sacrificing any flavor. You can also make substitutions or variations to suit your taste preferences or dietary restrictions.
So what are you waiting for? Grab your apron, follow along with the recipe instructions included below, and get ready to savor every bite of this exquisite wine-braised beef dish!
Ingredient List
To make this Wine-Braised Beef recipe, you will need the following ingredients:
- Beef stew meat (2 1/2 lbs)
- All-purpose flour (2/3 cup)
- Salt (1 tsp)
- Black pepper (1/4 tsp)
- Olive oil (5 tbsp), divided
- Bacon slices (3), chopped
- Onions (2), coarsely chopped
- Carrots (2), peeled and chopped
- Garlic cloves (4), minced
- Burgundy wine or dry red wine (2 cups)
- Beef broth (1 3/4 cups)
- Red wine vinegar (2 tbsp)
- Tomato paste (2 tbsp)
- Whole cloves (4)
- Whole black peppercorns (10)
- Bay leaves (3)
- Dried thyme leaves (1 tsp)
- Dried marjoram leaves (1 tsp)
- Fennel seeds, crushed (1/4 tsp)
Optional:
- Ripe olives, pitted and halved
- Potatoes, peeled and cubed
With these beef ingredients on hand, we will turn them into something exceptional by braising them in a delicious red wine braise. This Wine-Braised Beef recipe is perfect to make for a special occasion or for a comforting meal at home.
The Recipe How-To
Preheat the oven to 350°F (177°C). Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. While heating, pat dry 2 1/2 pounds of beef stew meat with paper towels, then season with 3 teaspoons of salt and 2 teaspoons of black pepper. Working in batches, add the meat to the pot and cook, turning occasionally, until browned all over, about 5 minutes per batch. Transfer each batch to a plate when done.
Saute
Add 4 strips of chopped bacon to the pot and cook until crisp, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
Lower heat to medium-low and add 1 cup diced onions and 1 cup sliced carrots. Cook until translucent, stirring occasionally for about 10 minutes. Add 1 tablespoon of tomato paste and stir for 1 minute.
Deglaze
Pour in 2 cups of Burgundy wine, using a wooden spoon to scrape up any browned bits form the bottom of the pot. Bring to a boil for about 5 minutes or until it has thickened slightly.
Add Beef and Cooking Liquid
Stir in the reserved bacon along with the beef, and add enough beef broth (or water) to cover everything by an inch. Add two cans of diced tomatoes with their juices, one can drained ripe olives, half teaspoon dried thyme, 1/4 teaspoon fennel seeds, 1/4 teaspoon dried marjoram, 2 whole cloves, 10 peppercorns, and 2 bay leaves. Stir everything together.
Bring it back to a boil then cover it with a tight-fitting oven-safe lid – you don’t want it boiling away dry – before transferring it to the oven. Cook for 2 1/2 – 3 hours until the beef is very tender.
Skim Fat
Remove the pot from the oven, skim any excess fat and transfer to a serving dish.
Optional Potatoes
You can add potatoes 30 minutes prior to the beef being done, assuming you have enough space in your dutch oven.
Serve with a side of crusty bread and roasted or steamed vegetables.
Substitutions and Variations
If you’re short on some ingredients or want to experiment, here are some useful substitutions and variations that you can try with your wine-braised beef recipe:
– Beef: You can use different cuts of beef for braising, such as chuck roast, short ribs, brisket, or even beef tips. Just adjust the cooking time accordingly.
– Red wine: If you don’t have Burgundy wine or red wine on hand, you can use a dry red or white wine instead. Choose a full-bodied wine that can hold up to the rich flavors of the beef.
– Wine vinegar: If you don’t have red wine vinegar, you can use apple cider vinegar or balsamic vinegar instead. Just be mindful of the sweetness and acidity levels.
– Tomatoes: You can use fresh or canned tomatoes in this recipe. If using fresh tomatoes, peel and chop them before adding them to the pot.
– Olives: If you’re not a fan of olives, you can omit them or replace them with capers or chopped sundried tomatoes for a tangy flavor.
– Bacon: You can omit the bacon if you’re making a beef stew for a vegetarian option.
– Vegetables: Don’t be afraid to add more vegetables such as potatoes or carrots; they will enhance the flavor of the stew and make it heartier.
Experimenting with different ingredients is fun and allows you to tailor the recipe to your taste preferences. Just remember that some variations may require adjustments in cooking time and proportion.
Serving and Pairing
When it comes to serving this delicious wine-braised beef recipe, you have a lot of great pairing options. The rich flavor and tender texture of the beef make it perfectly suited to a variety of side dishes.
One classic pairing is with creamy mashed potatoes, which help to soak up the flavorful braising liquid. You could also go for roasted root vegetables like carrots, parsnips, sweet potatoes, or turnips. Green beans or Brussels sprouts sautéed with bacon will add a little crunch and some acidity to balance out the richness of the beef.
As for wine pairings, it would be best if you reach for a full-bodied red that can stand up to the robust flavor of the dish. Burgundy wine or any dry red wine will work exceptionally well here, and you could also incorporate red or white blend wines in your preparation. The braise beef recipe itself already brings in plenty of acidic flavors from both red wine and vinegar, so you should keep that in mind while selecting your wine since you don’t want to throw off the balance of flavors between the food and its accompaniment.
In general, when pairing foods with wines, it’s essential to consider their characteristics and how they complement each other. You want one element of your meal not to overpower the others; it should all work together in harmony.
So take some time and enjoy experimenting with different sides and wines for this fantastic braised beef recipe – bon appétit!
Make-Ahead, Storing and Reheating
This wine-braised beef recipe is perfect for make-ahead meals or batch cooking for the week. The braising process tenderizes the beef and allows the flavors to meld together over time, making it an excellent dish to prepare ahead of time.
To make ahead: Once the beef has been braised and cooled completely, it can be stored in an airtight container in the refrigerator for up to 4 days. This makes it easy to reheat for a quick weeknight meal.
To reheat: Simply place the desired portion of braised beef into a saucepan with a tablespoon of water or broth, cover the pot with a lid, and heat over medium-low heat until warmed through. Stir occasionally to ensure even heating.
For longer storage: The braised beef can be frozen in an airtight container or freezer bag for up to 3 months. To reheat from frozen, allow it to thaw overnight in the refrigerator before reheating.
When reheating leftovers, you may find that the flavors intensify and become even more delicious. Store any leftover wine braised beef in an airtight container in the refrigerator and reheat as needed. So whether you’re planning ahead or looking for a convenient meal option, this recipe will always have your back.
Tips for Perfect Results
Are you ready to make the ultimate wine-braised beef recipe that will leave your taste buds dancing? Then let me guide you towards some tips that will help you in achieving perfect results each time.
Firstly, to ensure that the beef is tender and melts in your mouth, it is essential to choose the right cut of meat. A good choice would be beef chuck or short ribs, as they have enough fat to keep the meat moist during the slow cooking process. These cuts of beef are ideal for braising as they can handle longer cooking times without becoming dry or tough.
Once you have chosen your cut of beef, take some time to properly brown it. The caramelization of the beef not only creates a rich flavor but also gives a beautiful crust on the outside. This helps in sealing in the juices and flavors, which enhances the overall taste of the dish.
When creating a braise, it’s important to remember that patience is key. Slow cooking allows all the flavors to meld together and creates a tender texture that melts in your mouth. So resist the urge to rush dinner and try to give yourself plenty of time for this dish to properly cook.
When adding wine, make sure you are using a full-bodied one like Burgundy or any other dry red wine. This will enhance the flavor profile and create a sauce that is rich and velvety. To make your dish even more flavorful, add wine vinegar as well. This tangy addition helps balance out the richness of the meal.
Lastly, don’t forget about seasoning! A pinch of salt and black pepper can go a long way in enhancing flavors. Though my tip is adding ingredients like fennel seeds, dried thyme, dried marjoram, bay leaves, garlic cloves, whole cloves, and whole black peppercorns while preparing braised beef ingredients 4 hours before cooking.
Following these tips for perfect results is sure to leave you with an amazing wine-braised beef dish that is both tender and full of flavor. Bon appétit!
FAQ
Now that you have all the information about the wine-braised beef recipe, it’s time to answer some frequently asked questions. In this section, I will address some of your concerns that may pop up during the cooking process. Don’t worry; I’m here to help you get the best results for your braised beef dish. So, let’s get started with some FAQ!
What wine is best for beef braise?
As a sommelier, I always love indulging in a rich, full-bodied red wine. Today, I came across a captivating Merlot from the Pacific Northwest that is sure to please any wine enthusiast. In addition to that, Barolo, Cabernet Sauvignon, and Syrah also serve as phenomenal options. To enhance the experience, I recommend pairing it with a hearty beef stock to take the taste up a notch.
What does wine do in braising?
When it comes to braising, wine can elevate the flavor, giving it a richer taste that is hard to resist. Unlike beer, which can give a more diverse profile, wine adds depth, nuance, and acidity to any braised dish. However, it’s important to keep in mind that red and white wines shouldn’t be substituted for each other, as they have distinct flavor profiles that can impact the dish in different ways. On the other hand, stock is perfect for emphasizing the meaty flavor in braised dishes.
What liquid is best for braising beef?
Browning meat or vegetables leaves behind bits that can be utilized to enhance the braising liquid’s richness and depth. Various liquids, including white or red wine, vinegar, vermouth, beer, stock, or water, can be used for this purpose. The result is a more flavorful dish.
Do you use red or white wine for braised beef?
When it comes to braised dishes, the right wine can add depth and complexity to the flavors. Generally, a full-bodied red wine works well for beef and pork, while a lighter white wine pairs well with chicken or fish stews. To get started, simply place your protein in the pot and add your chosen wine as the braising liquid. This will infuse your dish with delicious flavors that will leave your taste buds wanting more.
Bottom Line
If you’re looking for a hearty and flavorful meal, look no further than this wine-braised beef recipe. The combination of red wine and beef creates a rich and complex flavor that is sure to satisfy any craving. And with the addition of tomatoes, onions, carrots, and other savory ingredients, this dish is sure to become a new favorite in your home.
Not only is this recipe incredibly delicious, but it’s also incredibly versatile. You can use boneless beef brisket or beef short ribs, cook it in a Dutch oven or slow cooker, or even add potatoes. Whether you’re hosting a dinner party or just looking for comfort food on a cold day, this recipe is perfect for any occasion.
And let’s not forget about the wine pairing! This dish pairs perfectly with a full-bodied red wine like Burgundy or Cabernet Sauvignon. The wine brings out the rich flavors of the beef and complements the dish perfectly.
So don’t wait – try this wine-braised beef recipe today and see for yourself why it’s such a crowd-pleaser. From the first bite to the last sip of wine, you won’t be disappointed. Bon appétit!
Wine-Braised Beef Recipe
Ingredients
- 2 cups Burgundy wine
- 4 medium carrots, sliced into 1/2 inch pieces
- 2 medium onions, thinly sliced and separated into rings
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 garlic cloves, halved
- 2 bay leaves
- 6 whole black peppercorns
- 4 whole cloves
- 3 juniper berries
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/2 teaspoon fennel seed
- 2 lbs beef stew meat, cut into 1 inch pieces
- 4 slices bacon
- 1 (16 ounce) can tomatoes, diced
- 1 cup beef broth
- 1/4 cup ripe olives, pitted and sliced
- 3 tablespoons all-purpose flour
- 3 tablespoons butter, softened
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- For the marinade, in a mixing bowl combine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make your bouquet garni, using cheesecloth (several thicknesses). Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center of the square of cheesecloth. Bring the edges together and tie with kitchen string.
- Place the been in a plastic bag set in a shallow dish. Pour the marinade over the meat; add the bouquet garni. Close the bag. Marinate the meat in the refrigerator for 10 hours or overnight. Turn the bag occasionally.
- Drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper toweling.
- In a heavy, oven-going Dutch oven cook the bacon until crisp; remove, drain, and crumble. Leave the drippings in the pot. Add the beef to the Dutch oven; brown over medium high heat. Remove the beef and set aside.
- Cook the reserved onions and carrots in the drippings until the onion is tender but not brown. Add more oil if needed. Drain off the fat. Add the beef, reserved marinade, bouquet garni, and the bacon.
- Add the undrained tomatoes and beef broth. Bring to boiling. Remove from heat. Cover with a tight fitting lid.
- Bake in a 350° oven for 1 to 1 1/2 hours.
- Stir in the black olives; heat through. Remove the meat and vegetables from the wine mixture. Arrange in a serving dish and keep warm. Discard the bouquet garni.
- Stir the flour, softened butter, salt, and pepper into a smooth paste. Stir the paste into the hot mixture in the Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
- To serve, pour the wine mixture over the meat and vegetables.