BEEF IN RED WINE GRAVY
Make and share this Beef in Red Wine Gravy recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add beef and onion to a 4-quart slow cooker.
- Add bouillon cubes.
- Sprinkle cornstarch, salt, and pepper over beef and onions.
- Pour red wine over beef mixture.
- Cover and cook on LOW for 6-8 hours.
- Serve over hot cooked noodles.
Nutrition Facts : Calories 225.8, Fat 5.3, SaturatedFat 2.3, Cholesterol 72.8, Sodium 434.1, Carbohydrate 8.3, Fiber 0.5, Sugar 1.8, Protein 25.3
SPICED ROAST BEEF WITH RED WINE GRAVY
Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h35m
Yield Serves 6 with leftovers
Number Of Ingredients 13
Steps:
- Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
- Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
- Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.
Nutrition Facts : Calories 544 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 54 grams protein, Sodium 1.4 milligram of sodium
BEEF WITH RED WINE GRAVY
Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top., Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. , Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.
Nutrition Facts : Calories 437 calories, Fat 17g fat (6g saturated fat), Cholesterol 141mg cholesterol, Sodium 783mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 47g protein.
BEEF IN RED WINE GRAVY
Make and share this Beef in Red Wine Gravy recipe from Food.com.
Provided by qwerty3020
Categories Roast Beef
Time 4h5m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Trim fat from meat and cut the meat into 1-inch pieces. Place the meat and onion into slow cooker. Add wine and 1/2 cup of broth.
- Cook on high for 3-4 hours.
- To make gravy, heat remaining broth in microwave for 30 seconds. Add cornstarch and stir until blended. Add this to the slow-cooker. Cover and cook 15 minutes more.
Nutrition Facts : Calories 835.2, Fat 58.5, SaturatedFat 23.2, Cholesterol 236.3, Sodium 291.2, Carbohydrate 4.7, Fiber 0.5, Sugar 1.8, Protein 61.2
RED WINE GRAVY
Gravy does not take long to prepare, but it makes all the difference to a roast dinner. I make extra to freeze, ready to defrost as and when required (lasts about 3 to 4 months in the freezer). Perfect with a British roast dinner or with veggie sausages, mashed potato and steamed greens, or poured over vegan toad in the hole.
Provided by Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium or large saucepan, add the oil and sauté the onion over medium heat for about 5 minutes until softened. Stir in the red wine, Worcestershire sauce and dried thyme. Simmer for another couple of minutes.
- Now stir in the vegetable stock and the cornstarch mixture.
- Bring to a gentle simmer, stirring for 10 to 12 minutes, until the gravy has thickened and coats the stirring spoon well. Add a little more water or stock if the gravy gets too thick.
CROCK POT BEEF WITH RED WINE GRAVY
Originally from BH&G Hometown Cooking magazine, this is a delicious recipe. Comfort food at it's best!
Provided by Lvs2Cook
Categories One Dish Meal
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the beef and onions in a crockpot.
- Add the bouillon cubes or dry soup mix.
- Sprinkle with cornstarch, salt and pepper.
- Pour red wine over all.
- Cover and cook on LOW heat setting for 10 to 12 hours (or 5-6 hours on HIGH).
- Serve over hot cooked noodles, if desired.
BEEF IN RED WINE WITH MELTING ONIONS
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
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 2h30m
Number Of Ingredients 12
Steps:
- Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
- Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
- Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
- 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.
Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium
SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY
Use a slow cooker to make this beef topside for Sunday lunch - the whole family will love it. Slow cooking makes the meat so tender and gives it a real depth of flavour
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 14
Steps:
- Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
- Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
- Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.
Nutrition Facts : Calories 690 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.8 milligram of sodium
BEEF WITH RED WINE GRAVY (SLOW COOKER)
Make and share this Beef With Red Wine Gravy (Slow Cooker) recipe from Food.com.
Provided by GingerlyJ
Categories Vegetable
Time 6h10m
Yield 3 pounds, 6 serving(s)
Number Of Ingredients 12
Steps:
- place beef, onions and mushrooms in slow cooker.
- in a small bowl combine broth, wine, gravy mix, tomato paste, salt and bay leaf and pour over top.
- cover and cook on low for 6 hours.
- discard bay leaf.
- Combine cornstarch and water stir into meat mixture.
- cover and cook on high 15 minutes.
- sere over noodles.
Nutrition Facts : Calories 494.9, Fat 12.5, SaturatedFat 4.9, Cholesterol 168.4, Sodium 630.5, Carbohydrate 33, Fiber 2.4, Sugar 3.5, Protein 56.6
More about "beef in red wine gravy recipes"
THYME-ROASTED RIB OF BEEF WITH RED WINE GRAVY RECIPE
From deliciousmagazine.co.uk
BEEF ROAST WITH RED-WINE GRAVY RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 11 hrs 2 minsServings 8Calories 516 per serving
- 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 overnight.
- Transfer roast from refrigerator to countertop 1 hour before cooking. Preheat oven to 500ºF. Scatter onion wedges and thyme sprigs over bottom of a large roasting pan and place a rack on top. Place roast in rack. Roast meat for 15 minutes, then reduce oven temperature to 325ºF and roast until a meat thermometer inserted in thickest part of roast registers 125ºF for medium rare, about 1 hour, or 135ºF for medium, about 1 hour 15 minutes. Check once or twice during roasting time; if juices start to scorch on bottom of pan, add a little broth or water. Remove meat to a platter, cover loosely with foil and allow to rest. (Meat will continue to cook while it rests; internal temperature will rise to 130ºF for medium rare or 140ºF for medium.)
- Make gravy: Remove rack from roasting pan. Add 3 Tbsp. oil to pan. Place pan over 2 burners and turn heat to medium. Stir in flour and cook, whisking, until brown, 2 to 3 minutes. Pour in wine and broth and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to low and simmer for 10 minutes, whisking often. Strain through a fine-mesh sieve into a serving dish and season with salt and pepper.
RED WINE RISOTTO WITH BEEF & MUSHROOMS ON TRIVET RECIPES
From trivet.recipes
BEEF STEW WITH RED WINE RECIPE - YOUTUBE
From youtube.com
RED WINE GRAVY FOR BEEF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COOKBOOK:ZWIEBELROSTBRATEN WITH RED WINE ONION GRAVY
From en.wikibooks.org
JACQUES PEPIN'S BEEF STEW IN RED WINE - COPY ME THAT
From copymethat.com
RED WINE GRAVY RECIPE - BBC FOOD
From bbc.co.uk
5-SPICE BEEF BOURGUIGNON RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
BEST DUTCH OVEN BEEF STEW RECIPE - MSN.COM
From msn.com
SLOW COOKER BEEF IN RED WINE GRAVY - MAGIC SKILLET
From magicskillet.com
RED WINE BRAISED SHORT RIBS IN THE OVEN - VEENA AZMANOV
From veenaazmanov.com
BEEF BOURGUIGNON RECIPE - SOMETHING SWEET SOMETHING SAVOURY
From somethingsweetsomethingsavoury.com
BEEF WELLINGTON WITH RED WINE GRAVY RECIPE BBC GOOD FOOD …
From dasi.motoretta.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #preparation #5-ingredients-or-less #very-low-carbs #main-dish #beef #easy #crock-pot-slow-cooker #dietary #low-sodium #high-protein #low-carb #high-in-something #low-in-something #meat #roast-beef #equipment #3-steps-or-less
You'll also love