Ingredients for Beef in Red Wine Sauce

500g beef

50ml red wine

2 tomatoes

70g carrots

70g potatoes

10g onion

10g ginger

20g tapioca starch

30g unsalted butter

15g tomato paste

1 packet of beef stew seasoning

How to Braise Beef in Red Wine Sauce

How to Select Fresh and Delicious Beef

To make tasty beef in red wine sauce, choose a fresh piece of beef that has a bright pink or light pink color. Also, check the elasticity of the meat by gently pressing your finger on it. You can also take a whiff of the beef to ensure its freshness.

Braising Beef in Red Wine Sauce: A Delicious Guide

Step 1: Keep the beef in one piece and rinse it thoroughly. Boil some water and add a little crushed ginger to it. Briefly dip the beef into the hot water to help shape it nicely before cutting.

Step 2: Remove the beef from the hot water and place it on a cutting board. Cut the beef into 3cm x 3cm cubes.

Step 3: In a large bowl, marinate the beef with minced garlic, five-spice powder, sugar, seasoning, and red wine. Mix the ingredients well and set aside for about 20 minutes.

Step 4: Wash, peel, and cut the potatoes and carrots into bite-sized pieces. Cut the tomatoes into wedges and finely chop the onion. Cut the Chinese celery into 2cm lengths.

A Delicious Guide to Braising Beef in Red Wine Sauce

Step 5: Heat up a pressure cooker on the stove. Add oil to the pot and wait until it’s hot. Sauté the onion until fragrant, then add the tomatoes and tomato paste. Cook the tomatoes until they soften, then add the butter. Put the marinated beef into the pot along with 4 tablespoons of red wine. Stir-fry until the beef is browned. Add water, cover the pressure cooker, and cook over high heat for about 7 minutes.

Step 6: Open the pressure cooker and season with seasoning, salt, sugar, and peppercorns. Add the potatoes and carrots to the pot and mix well. Continue cooking until the beef, potatoes, and carrots are tender.

Step 7: When the beef is soft, add the Chinese celery to the pot. Serve in a bowl, garnish with celery, and enjoy while it’s hot.

Frequently asked questions

Beef stew is a hearty, flavorful dish that combines tender chunks of beef with a rich gravy and a variety of vegetables. It’s a comforting and satisfying meal that’s perfect for cold weather.

The key ingredients in beef stew are beef, flour, oil, butter, beef broth, red wine, tomato paste, garlic, herbs (such as thyme and bay leaves), and a variety of vegetables. Common vegetables used in beef stew include carrots, potatoes, onions, and celery.

When choosing the right cut of beef for stew, look for cuts that come from the front or rear legs, as these tend to have more connective tissue, which will break down during the slow cooking process and add flavor and richness to the dish. Good options include chuck, round, or rump roast.

Browning the meat is an important step in adding flavor and depth to your stew. It helps to seal in the juices and create a rich, brown crust on the meat. Simply dry the beef cubes with a paper towel and then coat them in flour before frying them in batches in a hot pan with oil or butter.

A dry, full-bodied red wine is best for beef stew as it adds depth of flavor and helps to tenderize the meat. Look for wines like Cabernet Sauvignon, Merlot, or Pinot Noir.

Yes, a slow cooker is a great option for making beef stew. Simply add all the ingredients to the slow cooker and cook on low for 8-10 hours or high for 4-6 hours. This method allows the flavors to develop slowly and infuses the meat with tenderness.

To thicken your beef stew, you can create a slurry by mixing together equal parts of flour and butter to form a paste, then stirring it into the stew. Alternatively, you can use cornstarch mixed with water, or simply simmer the stew uncovered to reduce the liquid and achieve your desired consistency.

Beef stew is typically served with crusty bread or rolls to soak up the delicious gravy. Other side dish options include mashed potatoes, rice, or egg noodles. A fresh green salad or roasted vegetables also complement the richness of the stew nicely.

Yes, beef stew freezes well and can be stored in airtight containers or freezer bags for up to 3 months. Simply thaw it overnight in the refrigerator and reheat it on the stovetop or in the oven until heated through.

Beef stew will generally last for 3-4 days when stored in an airtight container in the refrigerator.
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