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
BEEF STEW WITH CARAMELIZED ONIONS AND RED WINE
Make and share this Beef Stew With Caramelized Onions and Red Wine recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
- Sprinkle with salt and pepper.
- Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
- When oil shimmers, add enough meat to cover bottom in 1 layer.
- Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
- Turn and brown on the other side, about 5 minutes more.
- Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
- When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
- Decrease heat to low and sprinkle the sugar over the onions.
- Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
- Stir in the flour and thyme and increase heat to high.
- Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
- Stir in the tomato paste.
- Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
- Remove from heat and let stand 5-10 minutes before serving to settle flavors.
RED WINE BEEF STEW
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
Provided by Sara Quessenberry
Categories Wine Beef Braise Dinner Meat Red Wine Fall Winter Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
- Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
- Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
- Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
HEARTY BEEF STEW WITH RED WINE
This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!
Provided by Dancer
Categories Stew
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour and pepper; coat beef cubes.
- Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
- Sauté onion, celery and garlic until tender.
- Return beef to pan.
- Add beef, broth, wine and spices.
- Bring to a boil, stirring occasionally.
- Reduce to simmer, cover and continue cooking for 1-3/4 hours.
- Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
- Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
- Simmer until thick.
BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE
If you really want to impress your dinner guests for the holidays or any special occasion, I highly recommend this recipe. The meat is extremely tender and flavorful and the sauce is out of this world. Note: It is very important to allow the meat to come to room temperature before cooking. It is also important that you allow it to rest for 15 minutes after it has cooked. This allows the juices to redistribute throughout.
Provided by Cooking Creation
Categories Meat
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees.
- Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
- Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
- Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
- Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
- Slice the meat and serve it with the sauce.
- Enjoy!
Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 24.5, Cholesterol 223.3, Sodium 442.5, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 45.9
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