Beef in red wine

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make beef stewed in red wine? Prepare all the necessary ingredients. It is better to use fresh beef. If you have frozen meat, defrost it first. Read about the intricacies of proper defrosting in a separate article at the link at the end of the recipe.

2. STEP 2

   

   Wash the beef, dry with paper towels and cut into small pieces.

3. STEP 3

   

   Heat vegetable oil in a frying pan. For information on how to choose the ideal frying pan, as well as oil, read the separate articles using the links at the end of the recipe. Fry the meat in hot oil until golden brown. Add salt at the end.

4. STEP 4

   

   Add flour to the pan and mix well.

5. STEP 5

   

   Add paprika, allspice and bay leaf to the meat.

6. STEP 6

   

   Pour wine into the meat and add hot water. The meat should be completely covered with liquid. Simmer the beef over low heat, covered, for about one hour until cooked through. The exact time depends on the pan you choose, the size of the pieces of meat and how your stove operates.

7. STEP 7

   

   Peel the garlic and pass through a press. You can also finely chop the garlic with a knife or grate it.

8. STEP 8

   

   Add tomato puree and garlic to the pan, mix everything and simmer for another 2-3 minutes, then turn off the heat. Beef stewed in red wine is ready, you can serve it to the table. Bon appetit!

Comments on the recipe

EllaRosa

20.08.2023

4.9

Those who hate pouring wine into meat can simply fry the beef with onions and spices. The option is the simplest, but delicious. And you can just drink wine.

Testomania

20.08.2023

4.9

I enjoyed cooking beef in red wine. I just had the necessary set of spices and ingredients on hand, plus I added half a finely chopped onion. The good thing about the recipe is that you don’t need to marinate the meat first, it saves time. But I like the beef soft and boiled, so I still stewed it a little longer than suggested in the recipe. I added flour at the very end, a few minutes before it was ready. It turned out amazingly tasty meat! I liked it even more the next day, when it brewed. I would like to add that the taste of the meat and sauce can be affected by the type and quality of the wine; I had a dry red wine with sourness, which was felt in the finished dish, thereby giving it some zest. Great combination of products, I recommend!