BEST RED WINE FOR COOKING BEEF RECIPES

BEST RED WINE FOR COOKING BEEF: OUR BEST COOKING WINE ...

Best Red Wine for Cooking Beef: Our Best Cooking Wine ... image

It’s no secret that wines make beef-based meals instantly better.However, for those who don’t know what type of wine is best for their chosen meal, choosing the right wine can be a nightmare.What if it’s too sweet? Or too sour? What if I put too much wine in my beef casserole? Is there such a

Provided by Cassie Marshall

Ingredients

SLOW-COOKER RED WINE BEEF STEW - RECIPES, PARTY FOOD ...

Slow-Cooker Red Wine Beef Stew - Recipes, Party Food ... image

Looking for an easy beef stew recipe? This Slow-Cooker Red Wine Beef Stew Recipe from Delish.com is the best.

Provided by Judy Kim

Categories dairy-free gluten-free low sugar nut-free dinner party weeknight meals winter dinner main dish

Total Time 4 hours 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

Ingredients

3 lb. beef chuck, cut into 2" pieces
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. butter
1 2/3 c. dry red wine
3 tbsp. tomato paste
2 Yukon Gold potatoes, cut into 1" cubes
3 carrots, chopped into 1" pieces
3 celery stalks, chopped into 1" pieces
2 onions, chopped into quarters
1 c. chopped sun-dried tomatoes
4 cloves garlic, minced
1 large rosemary sprig
2 c. low-sodium beef broth
1 (28-oz.) can crushed tomatoes
Freshly chopped parsley, for garnish

Steps:

In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
In a large skillet over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker.
Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker.
Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours.
Remove stalk of rosemary. Garnish with parsley before serving.

More about "best red wine for cooking beef recipes"

BEST SLOW COOKER RED WINE BEEF STEW RECIPE - HOW TO MA…

Looking for an easy beef stew recipe? This Slow Cooker Red Wine Beef Stew Recipe from Delish UK is the best.
From delish.com
Total Time 4 hours 40 minutes
Category dairy-free, gluten-free, low sugar, nut-free, dinner party, weeknight meals, winter, dinner, main dish
Cuisine American

Remove stalk of rosemary. Garnish with parsley before serving.

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SLOW-COOKED RED WINE BEEF STEW RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
Calories 447 per serving

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.

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BEEF BRISKET WITH RED WINE & SHALLOTS | BEEF RECIPES ...

This stew is a version of the Greek favourite stifado. Normally the Greeks use diced beef for stifado, but whole briskets seem to work well, too. Brisket is one of the cheapest cuts you can buy, but this recipe transforms it into something very special!
From jamieoliver.com
Total Time 2 hours 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 481 calories per serving

1. Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
2. Add the whole shallots and garlic to the pan and cook for around 10 minutes, or until they start to soften and take on colour. Finely grate in around a quarter if the nutmeg, then add all remaining ingredients, except the beef brisket.
3. Half fill the tomato tin with water and tip this in too. Season well with sea salt and black pepper. Gently stir until hot and starting to thicken.
4. Return the beef to the pan and put the lid on, making sure the valve is shut. Cook on a low heat for 1 hour 15 minutes (or 2 hours if not using a pressure cooker).
5. Release the valve and, once the steam has stopped hissing, remove the lid. Leave the beef to rest for 10 minutes before removing. It should flake apart easily with 2 forks, though if it doesn't, it's fine to continue cooking it for a few more minutes.
6. Stir the remaining sauce and season to taste. Break apart or carve the beef and serve with the lovely rich sauce spooned over the top.

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SLOW COOKER BEEF STEW WITH RED WINE RECIPE | ALLRECIPES

Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.
From allrecipes.com
Total Time 4 hours 25 minutes
Category Beef Stew
Calories 416 calories per serving

Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

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BEEF CHEEKS IN RED WINE | JAMIE MAGAZINE RECIPES

Take the pressure off on the big day with this slow-cooked cut – it takes minimum effort but delivers a divine, melt-in-the-mouth texture.
From jamieoliver.com
Total Time 5 hours 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 763 calories per serving

1. Preheat the oven to 140ºC/275ºF/gas 1.
2. Using a sharp knife, remove the sinew from the beef cheeks. Peel and halve the shallots and peel and finely slice the garlic.
3. Place half the butter in a medium ovenproof casserole dish over a medium heat. Sear the meat all over, until browned on all sides, then leave to one side.
4. Add the shallots and fry for 8 to 10 minutes, or until slightly browned. Stir in the garlic and pick the thyme leaves straight into the pan. Fry for a couple of minutes, then return the beef cheeks to the pan and pour in the red wine.
5. Bring to the boil, cook the wine for around 5 minutes, until reduced by half, then finely grate in the chocolate (if using).
6. Pour in enough beef stock to cover, and turn up the heat. Bring back to the boil, season, then reduce the heat to the lowest setting. Cover with a tight layer of tinfoil and a lid, then place the pan in the oven and slowly braise for 4 to 4½ hours, or until incredibly tender.
7. When the beef is almost ready, make the creamed parsnips. Bring a large pan of salted water to the boil.
8. Peel and chop the parsnip, celeriac and apples into 3cm chunks, taking care to remove the apple seeds and core. Add the fruit and veg to the pan, and simmer for about 12 minutes, or until cooked through. Drain and steam dry over the hot pan.
9. Stir in the rest of the butter and then spoon into a food processor. Pour in the milk and add a good pinch of sea salt and black pepper, then blitz until smooth, adding a little more milk if needed (you can do this in the pan with a hand blender if you prefer).
10. Remove the cheeks from the casserole dish, then place the dish over a high heat. Cook rapidly until the sauce thickens. Stir in the jam, taste and adjust the seasoning, then add the cheeks back to the pan and baste.
11. Serve with the creamy parsnips and all your favourite trimmings.

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BEEF IN RED WINE WITH MELTING ONIONS RECIPE | BBC GOOD FOOD

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners
From bbcgoodfood.com
Total Time 2 hours 30 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 360 calories per serving

After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

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BEEF STEW RECIPE WITH RED WINE - OLIVEMAGAZINE

Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal
From olivemagazine.com
Total Time 3 hours 30 minutes
Category Meat and poultry
Calories 402 calories per serving

Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.

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BEEF WITH RED WINE & CARROTS RECIPE - BBC GOOD FOOD

Use this winter stew as a 'master recipe' – eat half, then use the rest in a pie or with pasta
From bbcgoodfood.com
Total Time 4 hours 5 minutes
Category Dinner, Main course
Cuisine British
Calories 443 calories per serving

Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

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GARLIC BRAISED SHORT RIBS WITH RED WINE RECIPE - NYT COOKING

If you weren’t already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that’s your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
From cooking.nytimes.com
Reviews 5
Total Time 4 hours 30 minutes

Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

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BEEF IN RED WINE WITH MELTING ONIONS RECIPE | BBC GOOD FOOD

After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat – if it’s tender, remove from the oven. If it’s still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

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BEEF STEW RECIPE WITH RED WINE - OLIVEMAGAZINE

Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.

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BEEF WITH RED WINE & CARROTS RECIPE - BBC GOOD FOOD

Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

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GARLIC BRAISED SHORT RIBS WITH RED WINE RECIPE - NYT COOKING

Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

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TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE ...

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 35 minutes
Category side-dish
Cuisine french

Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

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BEEF TENDERLOIN WITH SHALLOT AND RED WINE REDUCTION ...

The tenderloin is both the most tender and the most expensive cut of beef. It is also leaner than many other cuts, which means it needs relatively brief cooking and tastes best when cooked to no more than medium-rare. The red wine reduction, made from the flavorful pan juices, is quickly assembled while the roast rests. Looking for more holiday inspiration? Check out our <a href="https://www.williams-sonoma.com/recipe/menu/french-inspired-holiday-menu/?cm_sp=recipebanner-_-default-_-holiday_menu_21">French-inspired holiday menu</a> and <a href="https://www.williams-sonoma.com/customer-service/recipe-app/?cm_sp=%20recipebanner-_-default-_-recipe_app">brand new recipe app</a> for meal planning ideas and cooking tips.
From williams-sonoma.com
Reviews 5
Total Time 45 minutes

Adapted from Williams-Sonoma Two in the Kitchen, by Christie Dufault & Jordan Mackay (Weldon Owen, 2012).

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