Stewed beef in wine sauce
4 servings
120 minutes
Beef stew in wine sauce is a dish infused with the aromas of European cuisine. Historically, it originated in regions where winemaking thrives, and meat combines with deep spicy notes of marinade. Tender beef tenderloin marinated in vinegar, spices, and juniper acquires a rich flavor, while the addition of raisins and apple cider vinegar adds a subtle sweet-sour note. Stewing in dry red wine makes the meat velvety, and the thick marinade sauce enhances its rich aroma. This dish is perfect for a cozy dinner when you want to enjoy something exquisite and warming.
1
In a pot, mix 375 ml of water, vinegar, soy sauce, peppercorns, cloves, bay leaves, and juniper berries. Bring to a boil and let cool.
- Vinegar: 250 ml
- Soy sauce: 9 tablespoons
- Black peppercorns: 0.5 teaspoon
- Bay leaf: 3 pieces
- Juniper berries: 5 piece
- Carnation: 2 pieces
2
Place the meat in the marinade and refrigerate for 2 days.
- Beef tenderloin: 1 kg
3
Heat vegetable oil in a large skillet over medium heat. Pat the meat dry and place it in the heated skillet, adding finely chopped onion and herbs. Sauté until browned.
- Vegetable oil: 4 tablespoons
- Beef tenderloin: 1 kg
- Onion: 2 heads
- Green: 1 bunch
4
Pour 250 ml of strained marinade into the pan with meat, bring to a boil, reduce heat, cover, and simmer for about 1.5 hours until the meat is tender. Add wine and simmer for another 10 minutes. Transfer the meat to a plate.
- Vinegar: 250 ml
- Red dry wine: 125 ml
5
Pour the sauce from the pan into a blender and blend well. Return it to the pan. Add raisins, season with pepper, and pour in apple cider vinegar. Place over medium heat and cook, stirring, until the sauce thickens slightly.
- Raisin: 100 g
- Ground black pepper: to taste
- Apple cider vinegar: 2 tablespoons
6
Cut the meat into small pieces and place it on a plate. Drizzle with sauce and serve.