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Beef in red wine - cooking recipes. Meat in wine - beef stew Recipes for beef with wine

A simple and versatile recipe for herb stew in red wine.

Stew is a great cooking option when you are not entirely sure about the product you purchased. For example, there is simply no point in frying beef bought in a supermarket; it won’t turn out well anyway; the meat will turn into sole. But stewing beef is a completely different matter; it will be soft, juicy and at the same time richly tasty. This recipe is very simple, and one might even say basic. It goes well with any side dish, be it potatoes, rice or fresh and grilled vegetables.

Recipe: Beef Stew in Red Wine

Briefly about this recipe: Tender and flavorful beef with herbs in red wine

You will need

600 g beef
2-3 tbsp. olive oil
1 onion
4 g corn flour (wheat can be used)
200 ml dry red wine
1/4 tsp. dried basil
1/4 tsp. oregano
salt, freshly ground black pepper to taste

How to cook

Cut the meat into oblong pieces across the grain, cut the onion into half rings. Heat the frying pan well and fry the pieces of beef on all sides in olive oil over high heat until golden brown. It is very important to fry in a very hot pan - this will keep the meat juicy.
Add the onion and fry for another 1-2 minutes until it is browned. Sprinkle everything with flour and stir. Pour wine over everything and bring to a boil.
Add boiling water or broth so that it almost covers the meat, salt, pepper, add spices and simmer under the lid over low heat for about an hour. The finished meat should be soft and flavorful. Serve it with vegetables or other light side dish.

There are recipe options

If desired, you can add mushrooms or prunes - it will turn out even tastier. And instead of beef, take pork.

Cooking time: 80 min

Number of servings: 2

Type of dish: dinner

It goes well with raw meat, preparing it for cooking. Beef in wine turns out tender, juicy and tasty.

Ingredients for stewing beef in wine

Unlike veal and pork, beef is often tough, which cannot be neutralized by either prolonged stewing or soaking in milk. This can be corrected by marinating the product in white or red wine. Tartaric acids have a softening effect on the membrane of meat fibers and make muscle tissue more tender. As a result, the finished dish is easier to digest and more pleasant to eat.

But alcohol can be used not only for pickling. Pre-soaking the product in alcohol is not always possible. You can also cook meat stewed with wine without pre-soaking. For the recipe you will need:

beef – 1 kg;
wine – 0.5 l;
onions – 2 pcs.;
salt;
Bay leaf;
black pepper;
coriander;
rosemary;
parsley.

The combination of spices can be selected according to the personal taste of the cook or those for whom the dish will be prepared. In addition to the listed spices, which are close to European taste, you can also use the oriental version. Cinnamon, cloves, cardamom, star anise and nutmeg will give the beef a unique aroma. More suitable for this set of spices.

Classic recipe for stewed meat in red wine

Beef braised in red wine has a tender texture and pleasant taste. To prepare the dish, take beef with a small amount of fat streaks (melting when heated, the fat will saturate the meat and make it juicy). You can use the shoulder, the neck, or the flesh from the shoulder. A classic addition would be Pinot Noir, but if you don’t have it, you can use other red wines. The full list of ingredients is as follows:

beef – 0.7 kg;
onion – 1 pc.;
“Pinot noir” – 0.4 l;
sunflower oil (for frying);
salt;
spices (thyme, bay leaf, savory, ground black pepper).

The meat is cut into pieces weighing 80-100 g. Sunflower oil is poured into the frying pan and, when it warms up, the chopped beef is added to it. The heat must be high so that a golden brown crust quickly forms on the pieces. This is necessary in order to “preserve” the juice inside and make the dish tender and juicy. If the meat is fried in an insufficiently hot frying pan, the juices will leak out and the dish will turn out tough.

The pieces are evenly fried on all sides. 5-10 minutes after the start of frying, place onions cut into half rings into the frying pan. It quickly releases juice, which helps the frying end and the stewing begin. At this stage it is appropriate to reduce the heat. Then wine is added to the dish, and after another half hour - salt and spices. Simmer the beef for 1.5 to 2 hours over low heat under a closed lid.

In some cases, during the cooking process, 1-2 tbsp is added to the dish. l. flour. This is done to make the sauce thicker. This is not always required, but if it is necessary to prevent the sauce from spreading over the plate, it is appropriate to resort to this option.

Sometimes it happens that the sauce and meat prepared according to this recipe are slightly bitter. The reason for this could be poor quality wine used for cooking. If such wine is added to a dish and the meat becomes bitter as a result, the situation can be corrected. To do this, you need to put 1-2 tbsp in the meat. l. redcurrant jelly or a few pieces of dark chocolate.

The listed components go well with the wine aroma; in addition, they add their own nuance to the taste. Due to this, in most cases the dish can be deprived of bitterness and made much tastier. To ensure that the additional components are well mixed with the main ingredients, the container in which the dish was stewed is returned to the stove, turned on low heat and heated for 5-10 minutes, stirring from time to time.

Beef stewed in white wine

Beef in white wine is not a classic option for preparing this type of meat. White wines are more often used for marinating pork and poultry; this option is used relatively rarely for beef meat. But if the cook has the intention of resorting to such a combination, this is acceptable. For this recipe, it is recommended to use young veal. Beef combined with white wine will give the sauce an unaesthetic grayish-greenish tint. It is better to use dry or semi-dry varieties. Sauvignon, Riesling, Chardonnay are suitable.

Semi-sweet wines paired with beef are an option that not everyone will like. The sweetness present in fortified alcohol does not go well with the rough taste of veal, but some compensate for this deficiency with spices and seasonings. Alcoholic drinks can be used both for marinating and directly for frying. The method of preparing the dish is identical to the option of cooking beef in red wine.

Recipe for cooking meat in a slow cooker

Beef has tough fibers, so it needs to be simmered slowly and for a long time. A multicooker will do this task well.

The meat can be pre-fried to seal in the juices. This can be done directly in the multicooker bowl. Pour vegetable oil into the container, set the “Frying” mode and fry the beef on all sides (this will take no more than 5-10 minutes). In order for the pieces to fry quickly and evenly, they must be cut to a size of no more than 4x4 cm. After frying the meat, add chopped onions, spices, salt to the bowl and pour in wine. The amount of liquid is calculated so that the meat is completely covered.

To obtain a thick gravy, add 1-2 tbsp to the stewing container along with the other ingredients. l. flour, previously diluted in liquid to the state of sour cream. Set the “Quenching” mode. Prepare the dish for 2-2.5 hours. Beef with red wine, the recipe of which can be easily adapted to the slow cooker, turns out tender, juicy and rich in taste, and its preparation requires a minimum of effort.

The wine gives meat dishes a special flavor note and softens even the toughest cut well. Having a good piece of meat and dry red wine, you will prepare an exquisite dish for the holiday table. Today we will show you some interesting ways to cook meat with wine. Beef in red wine, prepared according to recipes from T-Bone Academy, will turn out very tender and flavorful. Try it!

Beef in red wine classic recipe

To stew meat in red wine, you don’t need many ingredients or special culinary skills. It is important to choose the right meat for stewing and buy not too expensive, but good wine. You will learn how to choose meat at the market.
Before stewing or roasting, beef should be brought to room temperature. In general, frying cold meat in a hot frying pan is not a good idea. The meat loses its juices and does not warm up well from the inside. Add half an hour to an hour to the cooking time indicated in the recipe. This time is enough for the meat to heat up.
Beef in red wine is prepared in two stages. First, it is fried with vegetables, then the pan is deglazed with wine and stewed in the resulting sauce. We recommend rosemary, garlic, thyme, sage, and various types of peppers as spices - these spices and spices harmonize better than others with dishes that contain wine.
How to cook beef in red wine
1. To cook tough beef, use dry red wine with high tannin. The taste of the finished meat will be richer and richer, but the main thing is that strong wine will better soften hard muscle fibers.
2. Beef stewed in red wine will turn out even tastier if you prepare marinated meat. In addition, beef marinated in wine cooks faster. To do this, meat pieces are either poured with a mixture of dry red wine, olive oil, pepper and other spices to taste. But be careful: meat should not “float”. Marinate it for at least 30 minutes.
3. To prepare wine sauce, do not use too cheap wines. Take a medium-priced wine, then the meat with sauce will turn out tasty, without any extraneous flavors. Read the recipe for wine sauce for meat.
4. When choosing wine for meat dishes, remember this rule: the longer the beef is stewed in red wine, the simpler the drink can be. For sauces and desserts, preference is given to good, aged wines with a rich taste.
5. Dry red wines are used to prepare meat dishes. Strong wines with high tannin are suitable for marbled beef and lamb.
6. If you want to stew meat in wine, add it at the beginning of cooking. Then add broth if there is not enough liquid.

Beef in red wine recipe in a frying pan

Beef stewed in red wine with vegetables turns out juicy and tender. When cooking in a frying pan, try to choose parts of the carcass that are not too tough - neck, shoulder blade, hip or (lumbar) part.
Before cooking, the meat must be warmed to room temperature, then it must be cut into equal cubes, cutting off excess films and veins. To braise beef in red wine, first fry the meat pieces until crisp. And then transfer it to a napkin, thus removing the oiliness.
Next you need to prepare the sauce in which the meat will be stewed. To do this, fry coarsely chopped onions, carrots and celery in a frying pan. Cook the vegetables until golden brown, adding a spoonful of butter.
Life hack from T-Bone Academy: The wine sauce will be thicker if you sprinkle the roasting vegetables with a spoon of flour. Stir it and fry for 30-40 seconds.
Pour the wine into the vegetables and stir well, scraping up any browned bits of meat with a spatula. Return the fried pieces of meat to the wine sauce, season with pepper, salt, bay leaf and cook over medium heat, stirring occasionally. The sauce should reduce by about half.
This is the easiest recipe for cooking beef with red wine. Looking for something original? Then cook beef steak in red wine. To do this, you will need to buy steak meat. Choose meat from the thick end, neck or butt. If you are planning to prepare a festive dinner, it is better to use steaks from it: Filet Mignon, Filet Medallion, Tornedos meat.

Beef steak in red wine recipe
Start by frying the steak meat by pre-heating it at room temperature. Cook it in a hot frying pan without oil. The beef should be seasoned with salt and oiled if the steak is lean.
Your task is to fry each steak to a thick crust. 3 minutes of frying on each side will be enough. Add a spoonful of butter, a sprig of thyme and a few cloves of garlic to the pan - this mixture will infuse the meat with additional flavor.
Remove beef from pan, reserving garlic and thyme. Add another spoonful of oil and fry the chopped shallots in it, sprinkling it with flour. Add half a cup of chicken broth and deglaze the pan. Using a whisk, crush all the lumps and evaporate most of the broth. Add a glass of dry red wine and simmer for 2-3 minutes. Reduce heat, remove garlic and thyme. Place steaks in wine sauce. Without covering, heat them in the sauce for another 3-5 minutes. Serve steaks with wine sauce and your favorite side dish.

Beef in red wine in the oven

For long-term stewing of meat, tough parts of the carcass and meat on the bone, for example, are suitable. To braise beef in wine in the oven, you will need a thick-bottomed saucepan, Dutch oven or roasting pan. You should start cooking by pre-frying the meat and vegetables.
Beef in red wine recipe in the oven
For this dish, we recommend buying beef shoulder or neck. A cut or Chuck-eye roll with a small content of marbled layers of fat is suitable.
Start by heating a saucepan or Dutch oven over medium heat. Add oil and fry the meat pieces seasoned with salt and pepper. Next, fry the vegetables until crisp. Then combine the beef and vegetables, season to taste with spices and pour over room temperature wine. Add a cup of chicken broth. A spoonful of tomato paste, Dijon mustard and Worcestershire sauce will make the taste of the dish more interesting and rich. Place the roasting pan with meat in an oven preheated to 200 degrees. Cook until meat and vegetables are tender.
Advice from T-Bone Academy: If the wine sauce turns out to be liquid, you can thicken it as follows. Mix part of the sauce with flour, stir well so that there are no lumps, and return this part to the sauce. Stir and cook over low heat until thickened.
Cooked beef in red wine served with vegetables in wine sauce and any side dish.
If you want to make a "complicated" version of this dish, you will need. Read it on our blog.
Beef in red wine with prunes
The dish turns out very rich and aromatic. Especially if you make it from aged beef. We recommend TM T-Bone - thin and thick edge pulp, cut into neat pieces. The meat is intended for cooking roasts, stews, goulash and shish kebab.
Heat a deep frying pan and fry chopped bacon or smoked pork belly. Fry the beef in the rendered fat until crispy.
Lifehack from T-Bone: fry the meat pieces in batches, then they will brown well and not stew in their own juices.
Separately, heat a glass of wine. As soon as the liquid boils, reduce the heat, add the washed prunes and add spices with a bright taste and aroma: star anise, cinnamon or cloves. Continue cooking over low heat for 5 minutes. After the specified time, turn off the heat and cover the saucepan with a lid. The liquid must remain warm.
As soon as you finish frying the meat, brown the onions and mushrooms as desired in the same frying pan. Deglaze the surface of the pan with hot wine. Drain the liquid into a large saucepan, add the meat and add spices to taste. What spices are suitable for beef, read this.
Simmer the meat over low heat for at least 1.5 hours, and 15 minutes before it’s ready, add prunes to the sauce. Before serving, beef in red wine should steep for 20 minutes.

Meat stewed in sauce, in its own juice, meat in wine. Among the huge variety of meat dishes, perhaps the most common are stewed meat recipes. Various vegetables and herbs are often added to the meat, which, firstly, provide liquid for long-term stewing of the meat, and, secondly, ultimately become a tasty sauce or gravy for the meat.

Certain types of meat require additional processing before cooking. In the vast majority of cases, such processing comes down to beating and pickling. The goal is to reduce the toughness of the meat. But the culinary technique of cooking meat - stewing - allows you to make the toughest pieces of meat very soft and even tender. Stewed beef, although it takes a long time to cook, can surpass even the youngest veal in softness. Meat in wine - stewed large or portioned pieces of beef. The dish is quite simple, but the heat treatment process takes quite a long time. Essentially, this dish is marinated with spices, wine, or a wine-based mixture.

Soy sauce is widely used in Southeast Asian countries. This is an additive to marinades, for creating sauces, and simply as a component of many dishes. Soy sauce is one of the main components of Asian cuisines. It would seem that the technology for producing soy sauce is simple by fermenting and fermenting beans and grains, and a chemical cocktail is usually sold on sale. However, you can always find a natural product. An amazing feature of soy sauce is that it perfectly and brightly emphasizes the taste of dishes, thanks to the content of natural glutamic acid. Many people paid attention to the composition of store-bought packaged sauces and spice mixtures. There is usually glutamate present - that very unnatural flavor enhancer.

The famous teriyaki () is prepared in Japan using soy sauce. Basically, teriyaki is a method of frying food in a sweet sauce made from soy sauce and sugar, providing a nice, dark “glaze” to the finished dish. Teriyaki sauce is made from soy sauce, sugar, sake and mirin. In our country, teriyaki is usually everything that is cooked with such a sweetish sauce, or using the sauce as a marinade. Very tasty to cook.

In fact, using a mixture of soy sauce, regular table wine, spices and sugar (which can easily be replaced by mirin or sweet wine) is a perfectly acceptable way to marinate grilled meats. Meat in wine or mixed with a sweet taste becomes exquisitely tasty and can become an excellent base for a picnic.

Beef in a marinade based on soy sauce and sweet wine, in addition to its excellent taste, also acquires a beautiful dark glossy appearance.

Meat in wine - stewed beef in a sweet and spicy mixture of wine, soy sauce and oriental spices, despite the rather long cooking process, the meat is very tasty and tender in itself. In addition, it is a great way to prepare cold meat for slicing for a holiday table or as a base for sandwiches.

Meat in wine. Step by step recipe

Ingredients (4 servings)

Beef 500 gr
Dry white wine 1 glass
Mirin or sweet wine 1 glass
Wine vinegar 2 tbsp. l.
Natural soy sauce 2 tbsp. l.
Star anise (anise), fresh ginger, green onions, chili, Szechuan pepper Spices:

Meat in wine - beef stew can be prepared from almost any tough meat. It is only important that the beef has a minimum of fat, no bones and a voluminous piece. The last thing is that it is not a thin steak or pieces for goulash. It will taste best if beef in wine is prepared from pieces of meat weighing 300-400 grams. Although kilogram pieces will turn out perfectly, you may just have to increase the volume of the wine mixture and the cooking time.
Beef for stewing in pieces
The beef is prepared with somewhat exotic oriental spices, which, however, are available for sale. Sichuan pepper is little used in our country, if used at all. These are black peppercorns, dry fruits of a plant of the rutaceae family, yellowwood or zanthoxylum, an amazingly aromatic spice with an unusual sweet-hot taste and subtle sourness. I think that you can approximately replace Sichuan pepper with a mixture of regular black peppercorns, allspice and cloves. Star anise or anise seeds are always available. Ginger is sold almost everywhere.
Star anise, Szechuan pepper and chili
Mirin is a very sweet rice wine. For some reason, we think that this is rice vinegar. This is not true. I would say that mirin is more of a cloying liqueur with a low alcohol content and no particular "filling" taste. An alcoholic syrup that can easily be replaced with very, very sweet white wine with added sugar.
Beef takes a long time to cook, so the amount of wine mixture should be sufficient. The mixture is prepared by mixing equal parts of dry white wine, mirin (or sweet white wine with added sugar) and water. For every 0.5 liters of wine mixture, add 2 tbsp. l. wine vinegar and 2 tbsp. l. natural soy sauce.
Wash the beef pieces and remove any remaining fat, bones and connective tissue. If the piece of beef is large, it can be cut into pieces weighing from 300 grams. You should get identical, if possible, rounded pieces of meat. Place the pieces of meat in a large saucepan with a thick bottom. The thick bottom “holds” the temperature very well and evenly, which is important when the stew is cooked over low heat. Ceramic pans are ideal.
Beef with spices
Add 12-15 Sichuan peppercorns or 0.5 tsp to the meat. peas of black pepper and 1-2 peas of allspice (add 1 clove if desired). Place 1-2 star anise stars in the pan. Or add 0.5 tsp. anise seeds. But star anise is preferable. Add 2-3 dry chili peppers if desired. By the way, pay attention (!) - there is no need to add salt. Peel the fresh ginger root and cut it into very thin slices with a sharp knife. Add chopped ginger and green onions to the meat - you don’t have to cut it, but simply tear it in half to fit the size of the pan.
Pour the wine mixture over the prepared beef until the meat is almost covered. This completes the preparation.
Pour the wine mixture over the prepared beef.
Place the pan with the meat and wine mixture on the fire and bring the liquid to a boil. Next, cover the pan with a lid and reduce the heat to low.
The beef will cook for a long time and at a low simmer. Cooking time is approximately 2 hours. Strictly speaking, the longer beef is stewed in wine, the juicier and tastier the meat will be.
Important point! During cooking, you need to turn the meat every 15-20 minutes. This will ensure that the pieces of meat cook evenly. It is also worth monitoring the liquid level in the pan. You can add the wine mixture or plain water in small portions. Especially if the meat is cooked in fairly large pieces, it is imperative to monitor the amount of liquid!
Meat in wine must be turned over during cooking.
There is no need to check the readiness of the meat; this heat treatment time is guaranteed to be sufficient. It is better to be guided by time - pieces of 0.3 kg are cooked in 2 hours, 0.5 kg are cooked in 2.5 hours, pieces of 0.5 kg take 3 hours.
When the meat in wine is completely cooked, drain off all the wine marinade and cool the meat in a dry pan. When the wine mixture cools, it freezes beautifully, no worse than homemade. If the meat remains in the wine mixture, you will end up with beef in jelly. By the way, the wine mixture remaining after stewing meat perfectly marinates cod and chicken. You just need to warm it up a little in the microwave first.

I once derived this recipe from several found on the Internet and wrote it down as a keepsake. And then one day at work we were cutting pieces called petit tender (small and tender). Yes, that’s exactly what it’s called and it’s also similar in appearance to what you might think, based on my depravity, a sort of characteristic muscle shape and size.

But now we are not talking about her, but about the fact that suppliers by mistake often put there a similar piece from the lower leg, a separate muscle all riddled with connective tissues.

My local colleagues always wonder why I save 3-4 kg for myself in such cases. Usually we send these erroneous pieces to the trim for minced meat. And I prefer to buy them at the price of trim (almost for nothing). It’s hard to think of a better piece for a roast. After all, all these connective tissues are boiled almost into jelly, and even without almost, just in jelly, making the meat incredibly juicy and tender, melting on the tongue.

So I decided to bring this bourgoignon recipe to life with the help of these pieces. Here is the actual recipe in the form in which I keep it. And below I will tell you what I did with these pieces and with what I found in my bins.

Bourgoignon.
(beef) - 1.2 kg
Zinfandel (Cr. Wine) -1 bottle
2 large onions.
3 large or 5 small garlic cloves
1 teaspoon pepper
1 teaspoon salt
1 package (227g) champignons
3 medium carrots
1 teaspoon sugar
1 tbsp. spoon of flour
3 bay leaves
1 teaspoon dry thyme or 3 sprigs fresh
1 tbsp butter
1 tbsp olive oil

Chop the meat coarsely, like for a shish kebab. Fry on all sides in butter over high heat for about 8 minutes. Finely chop one onion and all the garlic and cook for another 2 minutes. Add flour and mix well. Pour wine. Add bay leaf, pepper, salt and thyme. Cover and place in the oven for 1-1.5 at 350 F. When ready. Coarsely chop the onion, mushrooms and carrots, pour 1 tablespoon of olive oil and 0.25 cups of water into the frying pan, add the vegetables and cook for 4 minutes. Then open and cook for another 5 minutes, stirring. The water should evaporate and the vegetables will brown. Add vegetables to meat.

I had one and a half kilograms of meat - 4 pieces. First of all, I went for wine and bought 2 bottles of Zinfandel - I love it, the cheapest one. One bottle for cooking, and the second one to wash down later, when we eat. By the way, authorities like Jacques Pepan recommend washing it down with exactly the same wine in which it was stewed. I naturally forgot about the mushrooms, carried away by the purchase of wine, and everything else swelled as it should. The cooking time also had to be increased. All these sweet veins take time to boil down. So I simmered this thing in the oven for 3 hours. But the result exceeded everything, even the wildest expectations; there was no limit to delight and writhing.

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