Beef in red wine

6 servings

180 minutes

Beef in red wine is an exquisite dish of European cuisine where tender meat absorbs rich wine aromas, creating a harmony of flavors. This recipe, inspired by classic French cuisine, originates from the traditional Burgundy method of cooking meat in wine. Braised in aromatic broth with fresh vegetables and fragrant herbs, the beef gains tenderness and deep flavor. The combination of wine, vinegar, and spices makes the meat juicy with a subtle acidity and rich aftertaste. This dish is perfect for festive dinners, romantic evenings, or cozy family gatherings, especially paired with a glass of red wine and fresh baguette.

Energy value per serving

• Calories: 633.4
• Proteins: 34.2g
• Fats: 21g
• Carbohydrates: 40.1g

Ingredients

• Beef: 1 kg
• Red semi-sweet wine: 1 l
• Red wine vinegar: 3 tbsp
• Mini carrots: 250 g
• Celery stalk: 3 pc
• Dried marjoram: to taste
• Fresh rosemary: 4 stem
• Red onion: 1 head
• Beef broth: 0.5 l
• Dried parsley: to taste

Cooking steps

1. First, prepare a strong beef broth. Add 1.5 cups of red wine and 3 tablespoons of red wine vinegar to the broth. Cut mini carrots into 2-3 pieces, and celery stalks into pieces about 1 cm thick. Dice the onion. Add the vegetables to the broth. Add 2 sprigs of rosemary, parsley, and marjoram to taste. Cook until the broth volume reduces by about half. If the broth is too sour, you can add 1 tablespoon of sugar. Remove all solids from the broth.

   Required ingredients:

   • Red semi-sweet wine: 1 l
   • Red wine vinegar: 3 tablespoons
   • Mini carrots: 250 g
   • Celery stalk: 3 pieces
   • Red onion: 1 head
   • Fresh rosemary: 4 stems
   • Dried parsley:  to taste
   • Dried marjoram:  to taste
   • Beef broth: 0.5 l

2. Wash the meat and pour wine to about half, letting it sit for 15 minutes. Then pour broth to completely cover the meat and let it sit for 30 minutes.

   Required ingredients:

   • Red semi-sweet wine: 1 l
   • Beef broth: 0.5 l

3. Line the dish with foil. Remove the meat from the marinade and place it in the dish. Mix the marinade with the remaining broth and heat for about 5 minutes over medium heat. Then add about 3 ladles to the meat. Cover with foil on top.

   Required ingredients:

   • Beef broth: 0.5 l

4. Preheat the oven to 250 degrees. Place the meat for about 1.5–2 hours. Open and baste with marinade every 30 minutes.

   Required ingredients:

   • Red semi-sweet wine: 1 l

5. While the meat is cooking, heat the remaining marinade mixed with broth over low heat.

   Required ingredients:

   • Beef broth: 0.5 l

6. When the meat is ready, place it on the vegetables cooked in broth and pour hot broth over it.

   Required ingredients:

   • Mini carrots: 250 g
   • Celery stalk: 3 pieces
   • Red onion: 1 head
   • Beef broth: 0.5 l