STEWING BEEF BRAISED IN RED WINE ( GOULASH WITH RED WINE )
This recipe is EASY to prepare and the taste is amazing. Great for your family and friends. It can be frozen and eaten later. We like it with potatoes or pasta. For us it is a goulash. Just add a salad or your favorite vegetable and dinner is ready.
Provided by juttatiemann
Categories One Dish Meal
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In large pot heat the oil. When hot add the beef, onions, garlic and cook for 5 minutes, stirring frequently. Add the peppercorns, bay leaves, salt, beef bouillon, the wine and water.
- Bring to a boil, lower the heat, cover and let it simmer for about 2 1/2 hours, stirring once a while.
- Make sure there is enough liquid in the pot to almost cover the meat.
- When finished the beef should be tender and nicely flavored ( thanks to the wine ).
- Take out the peppercorn and bay leaves.
- Spoon over pasta or potatoes.
- Enjoy.
Nutrition Facts : Calories 758.3, Fat 40.8, SaturatedFat 9.7, Cholesterol 193.6, Sodium 422.4, Carbohydrate 10.9, Fiber 1.4, Sugar 3.3, Protein 67
BEEF AND RED WINE STEW
Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal
Provided by Janine Ratcliffe
Categories Dinner
Time 3h30m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Dust the beef in the seasoned flour then shake off the excess.
- Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in batches and scoop out onto a plate (add a little more oil if needed).
- Cook the onions and garlic with a little more olive oil in a large lidded casserole for 10-15 minutes or until the onions have softened and are translucent. Stir in the tomato purée, rosemary and thyme, and cook for 1 minute. Add the red wine, bring to a simmer, then add the beef. Pour in the stock and stir.
- Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.
Nutrition Facts : Calories 402 calories, Fat 15.4 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17.3 grams carbohydrates, Sugar 5.5 grams sugar, Fiber 2.8 grams fiber, Protein 35.5 grams protein, Sodium 0.2 milligram of sodium
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.
HUNGARIAN GOULASH WITH RED WINE
Used to share a flat for 6 months with an hungarian, and this recipe is pretty much the way he did it, still love it.
Provided by newbee
Categories Meat
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- fry bacon pieces in a deep pan for some minutes until the fat comes out.
- brown beef in bacon fat with the bacon, stirring.
- add onion and garlic cloves and brown, stirring.
- add pepper pieces and paprika and stir.
- add all other ingredients and cook covered on low heat for 1 1/2-2 hours or until tender Add more water if needed or if it is too thin take the cover off and evaporate the surplus water.
- Take out bay leaf and add sour cream if you prefer it.
- Serve with buttered noodles or with some bread dumplings.
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.
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