RED WINE SAUCE FOR BEEF TENDERLOIN RECIPES

SLOW COOKER BEEF STEW WITH RED WINE RECIPE | ALLRECIPES

Slow Cooker Beef Stew with Red Wine Recipe | Allrecipes image

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.

Provided by Nicole Napeahi Lemon

Categories Beef Stew

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 serving cooking spray
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon cracked black pepper
½ teaspoon salt
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
1 ½ cups red wine, or more to taste
1 (12 ounce) package baby carrots
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
3 stalks celery, diced
1 onion, diced
1 tablespoon minced garlic
1 tablespoon seasoning salt (such as Johnny's®)
2 each bay leaves

Steps:

Spray a slow cooker with cooking spray and place meat inside.
Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

Nutrition Facts : Calories 416 calories, CarbohydrateContent 29.3 g, CholesterolContent 70.2 mg, FatContent 18.5 g, FiberContent 4.4 g, ProteinContent 24.3 g, SaturatedFatContent 7.1 g, SodiumContent 746.4 mg, SugarContent 3.9 g

PAN-SEARED STEAK WITH RED WINE SAUCE RECIPE - NYT COO…

Pan-Seared Steak With Red Wine Sauce Recipe - NYT Coo… image

You can use any cut of steak, either bone-in or boneless, to make this classic French bistro dish. Steaks cut from the tenderloin, such as filet mignon, are the most tender pieces of beef, though they lack the assertively beefy chew of sirloins and rib steaks. Adding brandy to the pan sauce not only contributes flavor; its high alcohol content and acidity help extract flavor from the pan drippings. However, if setting it on fire makes you nervous, skip that step and let the brandy simmer down for an extra few minutes to cook off most of the alcohol. Make sure to open a good bottle of red wine to use in the sauce here, preferably one that you’re happy to finish off with dinner. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.

Provided by Melissa Clark

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

Kosher salt, as needed
Freshly ground black pepper, as needed
1 1/2 pounds boneless steak, or 1 3/4 pounds bone-in steak (1 1/2 inches thick)
2 shallots
2 1/2 tablespoons unsalted butter
1/2 teaspoon neutral oil, such as grapeseed
2 tablespoons good brandy, preferably Cognac
1/3 cup dry red wine
1/3 cup beef or chicken stock, preferably homemade
1 tablespoon chopped chives
Watercress, for serving

Steps:

Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

Nutrition Facts : @context http//schema.org, Calories 517, UnsaturatedFatContent 17 grams, CarbohydrateContent 7 grams, FatContent 35 grams, FiberContent 1 gram, ProteinContent 35 grams, SaturatedFatContent 16 grams, SodiumContent 594 milligrams, SugarContent 3 grams, TransFatContent 2 grams

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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.
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Reviews 5
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Calories 416 calories per serving

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