RECIPE RED WINE RECIPES
RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS RECI…
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.
Provided by Dave Lieberman
Categories main-dish
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
- Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can’t see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
- Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
- Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
RED WINE JUS RECIPE - BBC GOOD FOOD
Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak
Provided by Good Food team
Categories Condiment
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield Makes 270ml (6-8 servings)
Number Of Ingredients 9
Steps:
- Put the olive oil in a large frying pan over a medium heat and fry the shallots until golden and caramelised, about 10 mins.
- Add the port, wine and herbs and simmer for 10 mins, or until reduced by half.
- Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs.
- Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
Nutrition Facts : Calories 126 calories, FatContent 6 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.2 milligram of sodium
More about "recipe red wine recipes"
RED WINE JUS RECIPE - BBC GOOD FOOD
Create a red wine jus to serve alongside beef dishes. A classic French sauce made with red wine, port and shallots, it's an ideal topping for steak
From bbcgoodfood.com
Total Time 35 minutes
Category Condiment
Calories 126 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Condiment
Calories 126 calories per serving
- Transfer the sauce into a new pan and bring to the boil. Remove from the heat and whisk in the butter, then season to taste.
See details
HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING
This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of “Vinegar Revival.” To make it, you’ll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what’s happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there’s no need to add water at the beginning.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
See details
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
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).
See details
RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT
These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight.
From bonappetit.com
Reviews 4.2
From bonappetit.com
Reviews 4.2
- Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
See details
MULLED WINE RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
- Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
- Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
- Add the rest of the wine and the crème de cassis, then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with fresh nutmeg grated on top, and mince pies.
See details
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
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.
See details
SAUTéED MUSHROOMS WITH RED WINE RECIPE - FOOD.COM
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 91 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 91 per serving
- Toss well.
See details
HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING
This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of “Vinegar Revival.” To make it, you’ll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what’s happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there’s no need to add water at the beginning.
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
From cooking.nytimes.com
Reviews 4
Total Time 10 minutes
Calories 82 per serving
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
See details
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
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).
See details
RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT
These Red Wine-Braised Short Ribs are even better when they're allowed to sit overnight.
From bonappetit.com
Reviews 4.2
From bonappetit.com
Reviews 4.2
- Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
See details
MULLED WINE RECIPE | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
- Add the bay leaves and use a speed peeler to pare the zest of the lemon and oranges. Add to the pan, slice the oranges in half and squeeze in the juice.
- Pour in just enough of the wine to cover all the ingredients. Place the pan over a medium heat, bring to the boil, then lower the heat and simmer for 5 minutes, or until all of the sugar is dissolved and you have a lovely fragrant syrup.
- Add the rest of the wine and the crème de cassis, then gently heat for 10 minutes, until warm and fragrant. Be careful not to let the mixture boil. Serve hot, with fresh nutmeg grated on top, and mince pies.
See details
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
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.
See details
SLOW-COOKER RED WINE BEEF STEW - RECIPES, PARTY FOOD ...
Looking for an easy beef stew recipe? This Slow-Cooker Red Wine Beef Stew Recipe from Delish.com is the best.
From delish.com
Reviews 4
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
From delish.com
Reviews 4
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.
See details
SAUTéED MUSHROOMS WITH RED WINE RECIPE - FOOD.COM
Excellent served as a side dish with steak, roast beef or even chicken. The lemon gives the mushrooms a nice tangy flavour which mixes well with the flavour of the red wine.
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 91 per serving
From food.com
Reviews 5.0
Total Time 15 minutes
Calories 91 per serving
- Toss well.
See details
RED WINE REDUCTION SAUCE RECIPE | ALLRECIPES
Basically I used 5 c Reunite Lambrusco (a sweeter red) and after sauteeing shallots (in butter) I added the wine and simmered for a looong time so it reduced by about 1/2, then added butter (x3), later …
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From allrecipes.com
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RED WINE SANGRIA RECIPE | BOBBY FLAY | FOOD NETWORK
Over 100 5-star reviews can't be wrong, this is our best sangria recipe. For a festive gathering, mix a pitcher of Bobby Flay's Red Wine Sangria featuring pomegranates and blackberries, from …
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RED WINE REDUCTION STEAK SAUCE RECIPE | ALLRECIPES
Bring to a boil and reduce to a low simmer. To this add two sprigs fresh thyme, two bay leaves and about ten whole peppercorns and reduce this down by atleast half. Now add one bottle (750ml.) Of a good red wine …
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From allrecipes.com
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BEEF STEW IN RED WINE SAUCE RECIPE - JACQUES PéPIN | FOOD ...
Jacques Pepin’s beef stew recipe is always a hit with his chef friends. He braises the beef in robust red wine to get a rich, luscious stew with tender meat.
From foodandwine.com
From foodandwine.com
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BEEF ROAST WITH RED-WINE GRAVY RECIPE | MYRECIPES
Worthy of a special occasion, Beef Roast with Red-Wine Gravy makes the list. This boneless sirloin roast is seasoned with sliced garlic cloves and a rub of fresh thyme, dry mustard, and olive oil. The red-wine …
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From myrecipes.com
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RED WINE–BRAISED BEEF SHORT RIBS RECIPE - SERIOUS EATS
Apr 17, 2020 · The addition of reduced port wine is a critical step, enhancing the sauce's deep wine flavor while balancing out the dry red wine's sharper acidic and tannic edges. Serve these with …
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BASIC SANGRIA WITH RED WINE RECIPE - THE SPRUCE EATS
Aug 25, 2021 · A crowd-pleasing sangria recipe generally calls for a bottle of red wine, brandy, citrus fruits, sugar, and soda for sparkle. You can use white, rose, or even sparkling wines if you prefer. Feel free to pick up an inexpensive wine since you don't need to draw out specific character components in the wine itself. Just make sure the wine …
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From thespruceeats.com
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EASY RED-WINE VINAIGRETTE RECIPE - EATINGWELL
This versatile red-wine vinaigrette recipe is a healthy dressing for your salad but it's also delicious drizzled on grain salads or over grilled or roasted vegetables. ... Bring along recipes like our Cucumber …
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From eatingwell.com
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EASY RED-WINE VINAIGRETTE RECIPE - EATINGWELL
This versatile red-wine vinaigrette recipe is a healthy dressing for your salad but it's also delicious drizzled on grain salads or over grilled or roasted vegetables. ... Bring along recipes like our Cucumber …
From eatingwell.com
From eatingwell.com
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OSTRICH STEAK RECIPE WITH RED WINE SAUCE - GREAT BRITISH CHEFS
Rosana serves her ostrich steak recipe with a rich red wine and mushroom sauce, perfect for a special night in. Low in fat and very high in protein, ostrich meat is one to try for adventurous …
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From greatbritishchefs.com
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MELT-IN-YOUR-MOUTH SIRLOIN TIP STEAK RECIPE - GROUP RECIPES
How to make it. Preheat oven to 400 degrees; For the seasoning mixture: In a small mixing bowl, combine Olive Oil, Salt & Pepper, Worstershire Sauce, Soy Sauce, Minced Garlic, Chopped Onion, …
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Aprons Recipes. Publix Catering. Aprons Cooking School. Health & wellness. Shelf tags & icons. Wedding services. More ways to shop. Browse Products. Publix Pharmacy. Publix Liquors. Publix …
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SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
Aug 08, 2018 · Lamb shanks are the king of all lamb cuts!! Slow cooked until meltingly tender in a rich, deeply flavoured red wine sauce, this recipe is worthy of fine dining restaurants yet is completely straightforward to make. Just like the Port Braised Lamb Shanks and Massaman Lamb Shanks recipe…
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