RED WINE DRINK RECIPE RECIPES

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MULLED WINE RECIPE | JAMIE OLIVER CHRISTMAS RECIPES



Mulled wine recipe | Jamie Oliver Christmas recipes image

Total Time 20 minutes

Yield 1.5 litres

Number Of Ingredients 10

200 g caster sugar
6 cloves
3 star anise
1 cinnamon stick
2 bay leaves
2 oranges
1 lemon
2 x 750 ml bottles of red wine
100 ml crème de cassis
1 whole nutmeg for grating

Steps:

    1. Place the sugar and all of the spices (except the nutmeg) into a large, heavy-bottomed pan.
    2. 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.
    3. 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.
    4. 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.

Nutrition Facts : Calories 0 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0 g protein, CarbohydrateContent 0 g carbohydrate, SugarContent 0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

BEST SLOW COOKER RED WINE BEEF STEW RECIPE - DELISH



Best Slow Cooker Red Wine Beef Stew Recipe - Delish image

Looking for an easy beef stew recipe? This Slow Cooker Red Wine Beef Stew Recipe from Delish UK 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

1 1/4

kg. braising beef, cut into 5-cm pieces

Salt

Freshly ground black pepper

2 tbsp.

extra-virgin olive oil

2 tbsp.

butter

300 mL

dry red wine

3 tbsp.

tomato pureé

2

Yukon Gold potatoes, cut into 2.5-cm cubes

3

carrots, chopped into 2.5-cm pieces

3

celery stalks, chopped into 2.5-cm pieces

2

onions, chopped into quarters

50 g

chopped sun-dried tomatoes

4

cloves garlic, crushed

1

large rosemary sprig

450 mL

low-sodium beef stock

800 g

tin chopped 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 pan over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, 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 stock, and chopped 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.

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