This fork-tender beef, cooked in a rich red wine gravy, is a delicious and easy recipe for a great dinner. Serve it over steamed rice or mashed potatoes for a complete meal.
Table of Content
In our home, chicken and fish are weekdays meals and beef or lamb is mostly a weekend meal. Slow cooking, braised, roast, and stews are always family favorites. And, this one is an old favorite that we make often and I knew I had to share it with you.
About this recipe
The recipe is very simple and easy to make with minimum effort. However, the cooking does take a few hours. But, the best part is, you can leave it alone for a while with an occasional stir.
The combination of red wine and brown sugar really enhances the flavors of this dish. So, make sure to use good quality wine that you like to drink. It does not have to be expensive, but one that you can enjoy if you drank it in a glass.
We love this over steamed rice or mashed potatoes. And yet, you can even try it over a bowl of polenta. My favorite is a crusty baguette to soak up all those juices.
Ingredients and substitutes
- Beef - I like to use chuck roast or similar meat cuts for stew when making this. It takes time to cook, and yet, it's cheaper and has lots of time to absorb lots of flavors.
- Ginger and garlic - Add a nice zing to the beef. If you don't like ginger, you can omit it, but I highly recommend the garlic.
- Mustard paste - I like using grainy mustard, but any mustard works just as well.
- Brown sugar - Contributes to the taste as well as the deep color of this dish.
- Red wine - This is what adds tons of flavor to this dish. So, make sure to use good quality red wine. A wine that you like to drink.
- Stock - I am using chicken stock, but vegetable or beef stock would work just as well.
Step by step instructions
- On a clean cutting board and with a utility knife, cut the beef into about 2-inch pieces.
- Season with salt and pepper.
- Then, dust with flour coating on all sides. Dust off excess.
- Add cooking 1 tablespoon cooking oil to the Dutch-oven.
- Sear meat on medium-high. Do this in batches to prevent crowding.
- Turning to ensure it browns on all sides.
Note - If the meat is stuck to the pan don't force it to release. It means it still needs time to sear. Wait a minute, then try again. - Once all the meat is seared, take it out of the pan and set aside - keep warm.
- To the same pan, add remaining oil and the onions.
- Add a pinch of salt and sauté until onions are translucent.
- Then, add the garlic and ginger - sauté another minute.
- Next, add the red wine and mustard paste.
- Deglaze the pan with a silicone spatula (or wooden spatula) - for about 2 minutes.
- Then, return the seared beef back to the pan.
- Add the stock and lemon juice - season with salt and pepper.
- Cover the pan and cook on medium to low heat (stovetop) for about 2 hours or until fork tender.
- Taste and adjust seasoning.
- Serve with steamed rice, mashed potatoes, creamy polenta or crusty baguette bread.
Frequently asked questions
This beef in red wine will keep for about 4 to 5 days in the fridge. Absolutely, you can freeze it for up to a month in a freezer-safe storage bag like this.
Today, we served it with rice. But, my kids also enjoy it with mashed potato. When I'm in a low carb mood, I usually serve it with cauliflower rice. This recipe is versatile and goes well with couscous as well as creamy polenta.
Serve veggies on the side such as garlic sesame asparagus, parmesan asparagus, sesame green beans, cheesy baked eggplant slices, lemon rosemary potatoes, roasted dill potatoes.
The wine is an important ingredients for flavor in this dish, so I highly recommend using the wine. Otherwise, you can try wine-less recipes such as my lamb with creamy polenta, apricot cranberry chicken, beef goulash.
Yes, you can also use a heavy bottom skillet. You will need to stir often to prevent the bottom from sticking to the pan. You may even need to add a little more water over time (¼ cup at a time).
Absolutely, You can follow these steps:
- Sear the beef as shown above in a skillet (remove from pan).
- Sauté the onions and deglaze the pan with the red wine
- Then, add the beef along with all the rest of the ingredients in a crockpot or slow cooker.
- Cook on low for 6 hours or high for 4 hours.
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Beef in Red Wine
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lb (1 kg) Beef (chuck or stew meat)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 tablespoon All-purpose flour (or cornstarch)
- 3 tablespoon Cooking oil (divided)
- 1 cup Onion (finely chopped)
- 1 tablespoon Ginger (Sliced )
- 1 tablespoon Garlic (sliced)
- 2 tablespoon Brown sugar
- ¾ cup (180 ml) Red wine
- 1 tablespoon Mustard paste
- 1 cups (240 ml) Stock (chicken, beef, or vegetable)
- 1 tablespoon Lemon juice
- 1 tablespoon Parsley (for garnish)
Instructions
- On a clean cutting board and using a utility knife, cut the beef into about 2-inch pieces.
- Season with salt and pepper.
- Then, dust with flour coating on all sides. Dust off excess.
- Add cooking 1 tablespoon cooking oil to the Dutch-oven.
- Sear meat on medium-high. Do this in batches to prevent crowding.
- Turning to ensure it browns on all sides. Note - If the meat is stuck to the pan don't force it to release. It means it still needs time to sear. Wait a minute then try again.
- Once all the meat is seared, take it out of the pan and set aside - keep warm.
- To the same pan, add remaining oil and the onions.
- Add a pinch of salt and sauté until onions are translucent.
- Then, add the garlic and ginger - sauté for another minute.
- Next, add the red wine and mustard paste.
- Deglaze the pan with a silicone spatula (or wooden spatula) - for about 2 minutes.
- Then, return the seared beef back to the pan.
- Add the stock and lemon juice - season with salt and pepper.
- Cover the pan and cook on medium to low heat (stovetop) for about 2 hours or until fork tender.
- Taste and adjust seasoning.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Tara
The beef turned out so rich, tender and juicy! The red wine gravy through this dish over the top! Such delicious flavors!
Veena Azmanov
Thank you so much, Tara. I am so happy you enjoyed it.
Uma
Loved your detailed post with step by step pictures. Great way to spend weekend with this kind of meal.
Veena Azmanov
Thank you, Uma. I hope you try it
Gunjan
This recipe sounds delicious but I don’t eat beef so can you suggest some other vegetarian protein?
Veena Azmanov
Ah, you can also make this with mixed vegetables, like mushrooms, parsnips, carrots and sweet potatoes. It won't need as much cooking time but will still be delicious
Amanda Mason
I loved everything about this recipe! Instead of mustard paste, I used Dijon mustard and it was amazing. Served it over mashed potatoes., I will absolutely be making this one again!
Veena Azmanov
Thank you, Amanda. Dijon works just as well. Thanks for the feedback