Beefandvegetablesinredwinesauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW-COOKED RED WINE BEEF STEW



Slow-Cooked Red Wine Beef Stew image

Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 20

3 1/2 to 4 pounds well-marbled beef stew meat, preferably chuck, cut into large (2-by-2 1/2-inch) pieces
2 large sprigs fresh thyme
2 bay leaves
About a dozen juniper berries
1/2 bottle red wine (not sweet)
Salt and freshly ground black pepper
4 garlic cloves (1 smashed and peeled, 3 minced)
4 tablespoons vegetable oil
3 stalks celery (optional)
3 large carrots
2 onions
1 large, starchy potato, such as Idaho
3 ounces pancetta (or French ventrèche), diced small (optional)
3 tablespoons olive oil
3 tablespoons tomato paste
Bouquet garni (2 sprigs fresh thyme, 2 sprigs fresh rosemary or parsley, 2 bay leaves, 6 juniper berries, 4 whole cloves, 1 teaspoon dried orange peel, wrapped in cheesecloth and tied)
1/2 bottle red wine
Chicken broth, as needed
3 tablespoons chopped parsley
1 tablespoon chopped fresh thyme leaves (or use additional parsley), for garnish

Steps:

  • Marinate the meat: In a large bowl, combine all the marinade ingredients. Mix well and refrigerate in the bowl or a thick sealable plastic bag for at least 2 hours or up to 1 day.
  • When ready to cook, strain off the marinade and reserve for cooking. Drain meat on paper towels and pat until very dry. Sprinkle with salt and pepper.
  • Place a large, heavy pot with a tight-fitting lid on the stove and rub the bottom with the smashed, peeled clove of garlic, until coated with the garlic's oils. Discard garlic.
  • Add 2 tablespoons vegetable oil, and cook over medium heat until shimmering. Add half the meat and brown gently on both sides while preparing the vegetables. There's no need for a hard crust to form; a little browning is all that's required. When browned, remove meat to paper towels to drain. Repeat with remaining 2 tablespoons oil and meat. Return all the browned, drained meat to the pot.
  • Meanwhile, cut the celery (if using) and carrots into large chunks. Peel and chop the onions. Peel and dice the potato.
  • Heat oven to 250 degrees. In a separate skillet, heat pancetta (if using) and olive oil over low heat. Cook gently until the fat renders. When the pork fat is running, add onions, celery, carrot, onion and minced garlic. (If not using pancetta, simply heat olive oil and add vegetables and garlic.) Cook gently, stirring, until softened and golden, about 10 minutes. Raise the heat, add tomato paste and cook, stirring, until fragrant and sizzling. Add the bouquet garni, reserved marinade and potato. Let bubble fiercely for 5 to 10 minutes, until liquid is thickened and syrupy. Add mixture, once cooked, to the pot with the meat.
  • Pour in the wine and, if needed, enough broth to just cover the ingredients. Stir to combine. Bring to a simmer, cover tightly and bake 4 to 5 hours, until the meat is soft enough to eat with a spoon and the sauce is rich and thick. After 4 hours, if liquid seems thin, uncover pot for the rest of the cooking.
  • When done, let cool slightly, uncovered. Remove and discard celery (if using) and bouquet garni. To thicken the stew, use a fork to mash some of the carrots and potatoes into the liquid; or, remove and purée them, then add back in. Taste and adjust the seasonings with salt and lots of freshly ground pepper.
  • Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 942 milligrams, Sugar 4 grams, TransFat 0 grams

BEEF WITH VEGETABLES



Beef with Vegetables image

Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.

Provided by Marla

Categories     World Cuisine Recipes     Asian     Chinese

Time 40m

Yield 4

Number Of Ingredients 13

8 ounces beef filet, cut into 1/2 inch strips
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
1 green bell pepper, chopped
1 carrot, chopped
1 (10.5 ounce) can beef broth
1 tablespoon cornstarch
1 teaspoon white sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
salt and pepper to taste

Steps:

  • In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
  • Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g

20-MINUTE BEEF IN RED WINE



20-minute beef in red wine image

A rich and warming one-pot casserole for one

Provided by Good Food team

Categories     Lunch, Supper

Time 20m

Number Of Ingredients 7

1 tbsp olive oil
200g sirloin or rump steak
1small onion , sliced
1 garlic clove , finely sliced
pinch dried oregano
glass red wine
200g can chopped tomato

Steps:

  • Heat the oil in a pan. Fry steak for 2 mins on each side until brown. Remove steak to a plate, then throw the onion, garlic and oregano into the pan. Fry for 5 mins until starting to turn golden.
  • Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Slice the steak into chunks, return to the pan with any juices, then simmer for a few mins to reheat. Serve with pasta, chips or some fried potatoes.

Nutrition Facts : Calories 619 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 0.74 milligram of sodium

BEEF BRAISED IN RED WINE



Beef Braised in Red Wine image

Categories     Beef     Garlic     Onion     Pork     Tomato     Vegetable     Braise     Sauté     Red Wine     Fall     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 (3- to 3 1/2-pound) boneless beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
1/4 pound sliced pancetta, finely chopped
1 medium onion, finely chopped
1 medium carrot, finely chopped
2 celery ribs, finely chopped
4 garlic cloves, thinly sliced
4 (4- to 6-inch) sprigs fresh thyme
2 (6- to 8-inch) sprigs fresh rosemary
2 tablespoons tomato paste
2 cups Barolo or other full-bodied red wine such as Ripasso Valpolicella, Gigondas, or Côtes du Rhône
2 cups water
Accompaniment: creamy polentaepi:recipelink
Special Equipment
a 4- to 5-qt heavy ovenproof pot with lid

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Heat oil in pot over moderately high heat until hot but not smoking.
  • Meanwhile, pat meat dry and sprinkle with salt and pepper.
  • Brown meat in hot oil on all sides, about 10 minutes total. (If bottom of pot begins to scorch, lower heat to moderate.) Transfer to a plate using a fork and tongs.
  • Add pancetta to oil in pot and sauté over moderately high heat, stirring frequently, until browned and fat is rendered, about 3 minutes. Add onion, carrot, and celery and sauté, stirring occasionally, until vegetables are softened and golden brown, 10 to 12 minutes. Add garlic, thyme, and rosemary and sauté, stirring, until garlic begins to soften and turn golden, about 2 minutes. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil until liquid is reduced by about half, about 5 minutes. Add water and bring to a simmer, then return meat along with any juices accumulated on plate to pot. Cover pot with lid and transfer to oven. Braise until meat is very tender, 2 1/2 to 3 hours.
  • Transfer meat to a cutting board. Skim fat from surface of sauce and discard along with herb stems. Boil sauce until reduced by about one third, about 5 minutes, then season with salt. Cut meat across the grain into 1/2-inch-thick slices and return to sauce.

BEEF STEW WITH RED WINE & VEGETABLES



Beef Stew With Red Wine & Vegetables image

This recipe hails from Oz (via about.com)- it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Recipe#29100 - How embarrassing, this is my "go-to" ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale.

Provided by Busters friend

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
2 tablespoons butter
4 tablespoons olive oil
2 lbs boneless beef chuck (cut into large cubes)
1 brown onion, diced
1/4 cup tomato paste
2 cups dry red wine
1 cup water
4 cups low sodium beef broth
1 tablespoon dark brown sugar
1 teaspoon sea salt
4 yellow potatoes, cut into quarters
4 carrots, cut into thick slices
15 shiitake mushrooms, stemmed and caps cut into thick slices
2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
1/2 teaspoon black pepper, freshly ground

Steps:

  • Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
  • Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
  • Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
  • Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
  • Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
  • Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
  • After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
  • Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

Nutrition Facts : Calories 586, Fat 22.7, SaturatedFat 7.9, Cholesterol 110, Sodium 691.3, Carbohydrate 46, Fiber 6.8, Sugar 9.6, Protein 37.6

BEEF AND VEGETABLES IN RED WINE SAUCE



Beef and Vegetables in Red Wine Sauce image

This classic can be cooked in a crock pot or a conventional oven. Either way you get a great tasting meal with minimal effort.

Provided by Noo8820

Categories     Stew

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
2 lbs stewing beef
2 sliced carrots
2 stalks sliced celery
3 1/2 ounces sliced mushrooms
1 onion, chopped
1 (14 ounce) can drained tomatoes
1/4 pint water
3 beef bouillon cubes
1/2 pint red wine
1 teaspoon dried herbs
1/2 teaspoon salt
1/2 teaspoon pepper
beef gravy granules
6 ounces self raising flour
3 ounces suet
1 tablespoon chopped parsley
salt and pepper

Steps:

  • In a large non stick pan, brown the steak in batches and place in crock pot or casserole dish. Then add the carrots, celery, mushrooms and onion.
  • Combine the tomatoes, water, stock cubes, wine, herbs, salt and pepper.
  • Pour into the crock pot and cook on low for 8 hours or high for 5 hours approximately If you are not using a crock pot, cover the casserole and place in a moderate oven for 1 1/2-2 hours or until beef is tender.
  • Dumplings;.
  • Sieve the flour into a bowl; add suet, parsley, salt and pepper. Add about 3 tbsp water to make a soft but not sticky dough. With floured hands roll dough into 8 balls.
  • Add the dumplings 30-40 minutes before the end of cooking time and cook on a high setting.
  • On completion of cooking, thicken the sauce with gravy granules if desired (or needed) for a rich beefy flavour.

Nutrition Facts : Calories 708.6, Fat 46.2, SaturatedFat 20.1, Cholesterol 111.7, Sodium 617.6, Carbohydrate 31.8, Fiber 2.9, Sugar 4.6, Protein 32.8

RED WINE FLAVORED BEEF



Red Wine Flavored Beef image

Easy to do beef entree in a slow cooker.

Provided by THUNDERSTRUCK625

Categories     Everyday Cooking

Time 5h20m

Yield 8

Number Of Ingredients 4

1 cup red wine
1 cup water
4 pounds beef roast
½ (1 ounce) envelope dry onion soup mix

Steps:

  • Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
  • Cover, and cook 5 hours on Low.

Nutrition Facts : Calories 759.8 calories, Carbohydrate 1.9 g, Cholesterol 158.8 mg, Fat 61.9 g, Fiber 0.1 g, Protein 40.7 g, SaturatedFat 26.5 g, Sodium 272.3 mg, Sugar 0.3 g

BEEF FILLET WITH RED WINE SAUCE



Beef fillet with red wine sauce image

Luxuriously tender meat, soaked in a herby, garlicky marinade makes for a mouthwatering main course, fit for a feast

Provided by Marcus Wareing

Categories     Dinner, Lunch, Main course, Supper

Time 1h50m

Number Of Ingredients 17

1.3kg well-aged beef fillet
50ml vegetable oil
100g unsalted butter , cubed
200ml olive oil
½ small pack thyme , leaves picked and roughly chopped
3 rosemary sprigs, leaves picked and roughly chopped
1 whole garlic bulb , top third cut off and discarded
250ml port
500ml red wine
1 tbsp vegetable oil
140g beef scraps (ask your butcher for these) or braising steak, chopped
4 shallots , sliced
2 garlic cloves , bashed
12 white peppercorns
¼ small pack thyme
1 bay leaf
1l beef stock

Steps:

  • Put the beef in a container just big enough to fit snugly. Mix the marinade ingredients in a bowl and tip over the beef. Cover and chill, turning and basting as often as possible. Leave for 24-72 hrs.
  • Pour the Port and wine into a large pan and simmer until reduced to a glaze. - this will take about 20 mins. Heat the oil in a separate large pan and, when almost smoking, add the beef scraps and cook until dark golden. Add the shallots, garlic, peppercorns and herbs. Fry for a few mins until starting to brown, then add the reduced alcohol and stock. Bring to a simmer and cook for 25 mins. Strain into a clean pan, then simmer for 8-10 mins until thickened. Season to taste and chill until needed.
  • Heat oven to 200C/180C fan/gas 6. Remove the fillet from the marinade and brush off the herbs, reserving them and the garlic for later. Heat the vegetable oil in a large pan. When almost smoking, add the fillet, season with 2 tsp salt and fry for 5-7 mins, turning every so often.
  • Add the butter, cube by cube, and - when foaming - baste the fillet, turning regularly. When the fillet is caramelised, put in a roasting tin with the reserved herbs and garlic, and cook in the oven for 8-12 mins, turning every 4 mins and basting. To check that the beef is done, insert a probe thermometer into the centre - it should read 55-60C for medium rare. Transfer to a board, wrap loosely in foil and rest for 20 mins.
  • Return the tin to the oven until the butter is hot. Before serving, roll the fillet in it. Serve with the sauce, croquettes, carrots and garlic.

Nutrition Facts : Calories 636 calories, Fat 42 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 1.8 milligram of sodium

BRAISED BEEF IN RED WINE SAUCE



Braised Beef in Red Wine Sauce image

Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.

Provided by evelynathens

Categories     Meat

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs beef eye round
1/2 cup olive oil
1 medium onion, finely chopped
1 slice thick bacon, chopped
3 tablespoons tomato paste
6 bay leaves
4 whole cloves
1/2 teaspoon crumbled rosemary
1 (750 ml) bottle dry red wine
6 cups low sodium beef broth
1 (1 lb) can italian tomato, drained and chopped
pan fried polenta
spinach, sauteed in
olive oil

Steps:

  • Season beef (lightly if using salted broth).
  • Heat oil in large Dutch oven over high heat.
  • Add beef and brown on all sides, about 15 minutes.
  • Transfer beef to platter; reduce heat to medium.
  • Add onion and bacon to pot.
  • Sauté until onion is golden, about 8 minutes.
  • Mix in tomato paste, bay leaves, cloves and rosemary.
  • Add wine.
  • Return meat and any juices.
  • Cover and simmer 30 minutes, turning meat once.
  • M ix stock and tomatoes into sauce.
  • Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
  • Transfer beef to platter.
  • Cover with foil to keep warm.
  • Strain sauce through fine sieve, pressing on solids.
  • Degrease sauce.
  • Return sauce to pot.
  • Boil until reduced to 2 cups, about 1 hour.
  • Add any beef juices from platter.
  • Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
  • Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
  • Serve sautéed spinach alongside.

More about "beefandvegetablesinredwinesauce recipes"

11 WAYS TO COOK WITH RED WINE | EPICURIOUS
11-ways-to-cook-with-red-wine-epicurious image
2016-10-27 Quick Coq au Vin. Be sure to make plenty of mashed potatoes or creamy polenta to soak up all the rich red wine–soaked gravy developed by this quick-cooking version of the classic French dish ...
From epicurious.com


BEEF STEW RECIPE WITH RED WINE | OLIVEMAGAZINE
beef-stew-recipe-with-red-wine-olivemagazine image
2019-05-26 Method. STEP 1. Dust the beef in the seasoned flour then shake off the excess. STEP 2. Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in batches and scoop out onto a plate (add a little more oil if …
From olivemagazine.com


RED WINE BRAISED BEEF AND VEGETABLE STEW RECIPE
red-wine-braised-beef-and-vegetable-stew image
Add the beef, flour, tomato purée and Worcestershire sauce. Turn up the heat and brown the meat for a minute or so, stirring. Add the wine, bubble to reduce for 1-2 minutes, then add the stock and thyme. Bring to the boil, then turn down …
From deliciousmagazine.co.uk


50 BEEF RECIPES PERFECT FOR DINNER - TASTE OF HOME
50-beef-recipes-perfect-for-dinner-taste-of-home image
2019-01-16 This recipe is really flexible, so if you have extra veggies on hand, stir them into the beef mixture for even more goodness. —Sharon Tipton, Winter Garden, Florida. Go to Recipe. 4 / 50. Dill Pickle Hamburger Pizza My …
From tasteofhome.com


BRAISED BEEF RECIPE WITH RED WINE & VEGETABLES
braised-beef-recipe-with-red-wine-vegetables image
500ml of dry white wine. 1.5kg beef cheek. 2. Completely cover the meat and vegetables by 3cm, adding water if necessary. Leave to marinate for at least 12 hours. 3. After marinading, empty the bowl into a colander over …
From greatbritishchefs.com


10 BEST SLOW COOKER ROAST BEEF WITH RED WINE RECIPES
10-best-slow-cooker-roast-beef-with-red-wine image
2022-07-02 104,568 Recipes. Last updated Jul 02, 2022. This search takes into account your taste preferences. 104,568 suggested recipes. Slow-Cooker Roast Beef with Red Wine Sauce Kitchen Joy. onions, low sodium beef broth, …
From yummly.com


RED WINE BRAISED BEEF | RICARDO
red-wine-braised-beef-ricardo image
Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly. Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over …
From ricardocuisine.com


FRENCH BEEF STEW WITH OLD-FASHIONED VEGETABLES - THE …
french-beef-stew-with-old-fashioned-vegetables-the image
2016-01-09 Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Towards the end of the hour, chop up the vegetables. For contrast and variety, I like to chop each of the vegetables into different shapes and sizes. Add the …
From daringgourmet.com


BEEF AND ROOT VEGETABLES BRAISED IN RED WINE - LIDIA
beef-and-root-vegetables-braised-in-red-wine-lidia image
Keep the rest of the stock simmering. In a large Dutch oven heat the oil over medium heat. Season the beef all over with 1 teaspoon salt. Brown the beef all over, about 8 minutes, then remove. In a food processor, combine the …
From lidiasitaly.com


BEEF AND VEGETABLE CASSEROLE WITH RED WINE RECIPE
beef-and-vegetable-casserole-with-red-wine image
Preheat oven to 170⁰C. Add 2 tsp of oil to a large casserole dish over high heat, add half the beef and cook until browned on both sides. Remove from casserole dish and repeat process with 2 tsp oil and remaining beef. Set aside. Add the …
From australianbeef.com.au


BRAISED BEEF TIPS IN RED WINE + VIDEO - KEVIN IS COOKING
2019-10-11 Add the brown sugar, salt and pepper and stir. Cook 2 minutes and add the red wine, beef broth and fresh thyme. Bring to a boil, lower heat to simmer and reduce by half. Add remaining tablespoon of butter to the reduced pan sauce and stir over low heat. Add cooked beef tips and stir to coat. Serve over mashed potatoes, polenta or pasta of choice.
From keviniscooking.com


BEEF AND VEGETABLES IN RED WINE SAUCE - RECIPE | COOKS.COM
2010-01-13 Place the meat in the freezer for 30 minutes to facilitate slicing. Slice it against the grain into very thin slices, less than 1/4 inch. Combine the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or stainless steel bowl. marinate at room temperature for 20 minutes, or up to 4 hours refrigerated, tightly covered with …
From cooks.com


FRENCH BEEF STEW WITH RED WINE - FAMILYSTYLE FOOD
2021-11-16 Sear the beef in batches until browned. Remove to a platter. Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and pepper.
From familystylefood.com


10 BEST RED WINE VINEGAR WITH BEEF RECIPES | YUMMLY
2022-06-29 Red Wine Vinegar Tofu with Quinoa Kiipfit. red bell pepper, green bell pepper, garlic, red onion, italian seasonings and 9 more. Red Wine Vinegar Dressing and Marinade Calm. Health. Sexy. extra virgin olive oil, garlic, italian seasoning, extra-virgin olive oil and 3 more.
From yummly.com


SLOW COOKER BEEF AND VEGETABLES IN RED WINE SAUCE
2017-10-25 Add onions, mushrooms, carrots, beans and tomatoes to the crock pot. Stir broth, wine, Italian seasoning, salt and pepper together in a small bowl and then pour over beef and vegetables. Cook 4-5 hours on high or 6-8 hours on low. About 30 minutes before serving time, stir together flour and cold water (or corn starch and water) and create a ...
From dinner-mom.com


TUSCAN BEEF STEW WITH RED WINE (PEPOSO) - FOOD AND JOURNEYS
2021-06-02 Mix to combine all the ingredients for peposo, then cover with the lid. Place pepper beef stew in the oven for three hours. Take it out of the oven, taste, and adjust seasoning. Mix, place the lid back on, and return in the oven for another thirty minutes. Transfer your peposo into bowls or plates.
From foodandjourneys.net


BEEF AND VEGETABLES IN RED WINE SAUCE RECIPE
Place the meat in the freezer for 30 minutes to facilitate slicing. Slice it against the grain into very thin slices, less than ¼ inch. Combine the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or stainless steel bowl.
From recipeland.com


24 CLASSIC BEEF RECIPES EVERYONE SHOULD HAVE IN THEIR REPERTOIRE ...
2022-01-24 Season both sides of the skirt steak with kosher salt and black pepper, and set on the grill. Cook for about five minutes without moving until …
From foodandwine.com


BEEF AND RED WINE FONDUE RECIPE - COOK WITH CAMPBELLS CANADA
2013-02-12 Directions. Arrange sliced beef,along with assorted vegetable pieces,on large platter; set aside. Heat broth and remaining ingredients to a boil in saucepan; simmer 10 minutes. Pour into a metal fondue pot; keep at simmer while cooking meat and vegetables. Serve with assorted condiments and dipping sauces.
From cookwithcampbells.ca


RED WINE BEEF STEW WITH CHEESY POTATOES - BETTER HOMES
Steam, covered, 4 to 6 minutes or until nearly tender. Rinse potatoes with cool water. Advertisement. Step 2. Preheat oven to 375°F. In a 12-inch oven-going skillet melt 2 Tbsp. of the butter over medium heat. Add carrots, celery, onions, and garlic; cook 5 minutes or until softened, stirring occasionally.
From bhg.com


BEEF AND VEGETABLES IN RED WINE SAUCE - BIGOVEN.COM
Add your review, photo or comments for Beef and Vegetables in Red Wine Sauce. American Main Dish Meat - Other American Main Dish Meat - Other Toggle navigation
From bigoven.com


BEEF AND VEGETABLES IN RED WINE SAUCE RECIPE - COOKEATSHARE
Place the meat in the freezer for 30 min to facilitate slicing. Slice it against the grain into very thin slices, less than 1/4 inch.Put together the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or possibly stainless steel bowl. marinate at room temperature for 20 min, or possibly up to 4 hrs refrigerated, tightly covered with ...
From cookeatshare.com


BEEF STEW W/ RED WINE - SIMPLE RECIPES FOR EVERY COOK - MOM'S …
2020-02-04 Add the 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, and 3 cups potatoes. Pop the lid on the pot and lock the pressure valve to seal. Set to cook for 25 minutes on meat/stew mode (high pressure). Do a 5 minute natural release, then quick release the remaining pressure. Turn the pot on to normal saute mode.
From momsdinner.net


ROAST FILLET OF BEEF WITH MUSHROOM RED WINE SAUCE
2012-06-22 Pre-heat the oven to 200°c. Place the beef fillet in a roasting tray. Mix the olive oil, beef concentrate and Worcestershire sauce in a small bowl and brush all over the meat. Season the fillet with black pepper and sea salt flakes. Add the quartered red onion and head of garlic and place in the oven. Allow to roast for 25-30 minutes until ...
From simply-delicious-food.com


STEAK WITH RED WINE AND BLACK PEPPER SAUCE RECIPE - SIMPLE …
Steak with Red Wine and Black Pepper Sauce. 1. Ingredients: a steak: about 250g onion: a black pepper crushed some oyster sauce: a spoonful of light soy sauce: a spoonful of soy sauce: half a spoon, used to color the red wine: a cup of salt, monosodium …
From simplechinesefood.com


BRAISED BEEF WITH ROOT VEGETABLES AND RED WINE - OCEANSTONE
2020-09-30 With that in mind, Chef Michael Boragina is sharing one of his favourite fall recipes – celebrating fresh, local ingredients. Embrace the changing season with this delicious meal, perfect for sharing with friends and loved ones (serves 4). Ingredients. 1.5 lbs chuck or blade roast cut into 1 inch cubes 1 large cooking onion 2 stalks celery 2 medium carrots 5 cloves …
From oceanstoneresort.com


BEEF ROAST WITH RED-WINE GRAVY RECIPE | MYRECIPES
Step 1. Make roast: Using a small, sharp knife, make slits all over beef roast and insert a piece of garlic deeply into each slit, so meat closes over garlic. In a small bowl, combine chopped thyme, mustard, onion powder, salt, pepper and olive oil. Rub mixture all over meat, place roast on a plate and refrigerate uncovered for 8 hours or ...
From myrecipes.com


WHITE BEAN-AND-VEGETABLE STEW IN RED WINE SAUCE RECIPE
Drain bean mixture in a colander over a bowl, reserving 1 1/2 cups liquid. Return bean mixture to pan. Stir in pepper and garlic. Step 3. Melt 2 tablespoons butter in a medium skillet over medium heat. Add shallots, and saute 3 minutes. Add wine, and bring to a boil.
From myrecipes.com


BASIC RED WINE SAUCE FOR BEEF OR LAMB RECIPE - THE SPRUCE EATS
2021-04-21 Add the wine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until reduced by about half and thickened—about 8 to 10 minutes. Place a fine mesh strainer over a bowl and strain the sauce. Discard the …
From thespruceeats.com


RIBEYE STEAKS WITH RED WINE REDUCTION SAUCE - JESSICA GAVIN
2018-06-20 Allow wine mixture to reduce until thickened, about ¼ a cup, 3 to 5 minutes. Add in beef stock, and rapidly simmer over high heat until the sauce is reduced and thickened to about ½ cup, about 4 to 5 minutes. Remove rosemary and thyme, discard. Turn off heat and whisk in 1 tablespoon of butter.
From jessicagavin.com


THE BEST RED WINE SAUCE REDUCTION RECIPE FOR BEEF - JUSTSOYUM
2022-03-02 Method. Leave half the unsalted butter out of the fridge to soften. Into a 3.5L pot, add the red wine and the beef stock. Place on the stove over high heat and bring to a boil. Allow it to boil for 10 minutes, and then reduce the heat to halfway between high and medium-high.
From justsoyum.com


BRAISED BEEF WITH RED WINE SAUCE - BETTER HOMES & GARDENS
Add carrots, onion, celery, sweet pepper, and garlic to pan. Cook and stir for 10 minutes or until light brown. Add the wine, scraping the bottom of the pan with a wooden spoon. Simmer the wine for 1 minute. Stir in undrained tomatoes, tomato paste, basil, and oregano. Return beef to pot and add the bay leaf. Step 3.
From bhg.com


BEEF AND VEGETABLES IN RED WINE SAUCE RECIPE - COOKING INDEX
Recipe Instructions. PLACE THE MEAT in the freezer for 30 minutes to facilitate slicing. Slice it against the grain into very thin slices, less than 1/4-inch. Combine the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a …
From cookingindex.com


ASK A SOMMELIER: HOW TO PAIR VEGETABLES WITH RED WINE
2018-08-09 Go to the farmers market and pick out some veggies. Start decanting wine. Simmer potatoes with onions in broth. Add veggies at the end. Serve with bread and a snuggie." —Josiah Baldivino ( Michael Mina) "One my favorite go-to dishes is Truffled Egg Toast. I …
From seriouseats.com


17 RED WINE RECIPES THAT ARE SIMPLY DELICIOUS | FOOD & WINE
2020-06-03 Steak Au Poivre with Red Wine Pan Sauce. Credit: Justin Walker. Go to Recipe. Red wine pan sauce is an amalgamation of fond (those browned bits left in the pan after searing meat), shallots, broth ...
From foodandwine.com


BEEF STEW IN A RED WINE SAUCE - CARRIE’S EXPERIMENTAL KITCHEN
2017-11-07 Lightly brown the meat on all sides for about 5-6 minutes; then add your zucchini, garlic, onions, and rosemary. Cook for another 1-2 minutes until the vegetables start to soften; then add flour to coat the meat and vegetables. Add the diced tomatoes, horseradish, beef broth and red wine; mix well. Partially cover the pot with a lid, reduce ...
From carriesexperimentalkitchen.com


STEAK IN RED WINE SAUCE RECIPE (WITH SHALLOTS) | KITCHN
2022-01-31 Rosy slices of tender steak served with a drizzle of buttery, herby red wine sauce. Yield Serves 2. Prep time 15 minutes. Cook time 24 minutes to 27 minutes. Show Nutrition.
From thekitchn.com


EASY STOVE TOP BEEF STEW WITH RED WINE - PINCH ME, I'M EATING
2016-11-26 In a large Dutch oven, heat olive oil over medium heat. Add meat chunks and brown on all sides. Set aside leftover seasoned flour. Add broth, bay leaves, thyme, Worcestershire sauce, and red wine. Bring to a boil, reduce to a simmer, and cook, covered, for about 1.5 hours.
From pinchmeimeating.com


Related Search