Food & Receipts

The Ultimate Guide to Cooking Beef Stew in Red Wine Sauce: An Unforgettable Flavor Sensation

With this mouth-watering beef stew recipe, you'll be able to create a delicious and tantalizing dish that will impress your taste buds and those of your guests. The rich and savory flavors of the beef braised in a tangy tomato-based sauce will leave you craving more. This hearty stew is the perfect comfort food for any occasion and will quickly become a favorite in your household.

Administrator

1 December, 2024

Ingredients for Beef in Red Wine Sauce

– Beef: 500g (preferably beef shank or thigh)

– Red wine: 200ml

– Tomatoes: 3 (tomatoes will help create a thick and colorful sauce)

– Carrot: 1

– Potatoes: 2

– Onion: 1

– Shallots, garlic, ginger

– Spices: Cooking oil, salt, pepper, fish sauce, seasoning powder, turmeric powder, arrowroot starch, five-spice powder, bay leaf

How to Cook Delicious Beef in Red Wine Sauce

Cooking instructions for Beef in Red Wine Sauce

Step 1: Prepare the ingredients

Rinse the beef and soak it in diluted salt water to eliminate any unpleasant odors. Cut the meat into bite-sized cubes, approximately 3-4cm each. Marinate the beef with 1 tablespoon of cooking oil, 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of pepper, 1 teaspoon of five-spice powder, 1 tablespoon of red wine, and 1/2 teaspoon of turmeric powder. Mix well and let the meat absorb the flavors for about 60 minutes.

Wash the tomatoes, remove the seeds, and cut them into wedges. Peel and wash the carrots and potatoes, then cut them into similar-sized pieces. To prevent the potatoes from turning brown, you can soak them in diluted salt water after peeling. Peel and wash the onion, then cut it into wedges. Peel and mince the shallots, garlic, and ginger. Dilute the arrowroot starch with 2 tablespoons of water and set it aside.

Step 2: Cook the beef in red wine sauce

Heat some cooking oil in a pot over medium heat. Add the minced shallots, garlic, and ginger, sautéing until fragrant. Once the aromatics are fragrant, add the tomatoes and cook until they soften and release their color. Then, add the marinated beef and quickly stir-fry on high heat to seal in the juices.

When the meat is browned, pour in the remaining red wine and mix well to infuse the beef with the wine’s aroma.

After stir-frying the beef, add enough water to cover the meat. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 1-1.5 hours until the beef is tender. If the water level drops during cooking, add more boiling water as needed.

Step 3: Simmer the beef

Once the beef is tender, add the carrots and potatoes to the pot and continue simmering until the vegetables are soft. Add the onion last, adjusting the seasoning to taste. To thicken the dish, stir in 1-2 tablespoons of diluted arrowroot starch and cook for another 3 minutes.

Step 4: Final touches

When the vegetables are soft and the beef has reached your desired tenderness, turn off the heat. Serve the beef in red wine sauce in bowls, garnishing with a pinch of ground pepper and a bay leaf (if desired) for added appeal.