Beef in red wine recipe please!

Question

Beef in red wine recipe please!

Answer 1

These are two we use... very simple...

ROAST IN RED WINE

INGREDIENTS...........

1 cup red wine

1 cup water

4 pounds beef roast

1/2 (1 ounce) envelope dry onion soup mix

DIRECTIONS

Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.

Cover, and cook 5 hours on Low.

STEAK IN A GARLIC WINE SAUCE

INGREDIENTS............

1 medium head garlic

1 1/2 pounds flank steak

salt to taste

2 teaspoons freshly ground black pepper

4 tablespoons butter

1/4 cup chopped green onions

1 cup dry red wine

DIRECTIONS

Cut head of garlic in half, place on a square of foil, and drizzle with olive oil. Wrap. Bake at 400 degrees F (200 degrees C) for 45 minutes. Squeeze roasted garlic cloves out of skins, and mash into a puree. Set aside.

Sprinkle steak with salt and a generous amount of freshly ground pepper. Heat a large heavy skillet over medium high heat, but do not add fat. When hot, cook seasoned steak until seared and well browned on both sides, about a minute per side. Reduce heat to medium, and add 2 tablespoons of the butter. Continue to cook for 3 to 5 minutes on each side. Remove meat, and keep warm.

Pour off the fat in the skillet, and add the scallions and red wine. Bring to a boil, and whisk in the garlic puree. Boil until the wine is reduced by half, and is thick and syrupy. As it boils, scrape up browned bits with a wooden spoon. Stir in the meat juices that have accumulated under the steak. Boil for another second or so. Remove from the heat, and stir in the remaining 2 tablespoons of butter until it is incorporated into the wine sauce.

Quickly slice the meat against the grain, into thin strips. Arrange on a hot platter, and pour the sauce down the center of the slices. Serve at once.

Good Eating......    :)

Answer 2

Beef Bourguignon:

http://www.foodnetwork.com/recipes/ina-g...

Answer 3

Ease of preparation: average

Prep Time: 12 minutes

Cook time: 2 hours 30 minutes

Servings: 4-6

Regions:

Wine pairing: Red

Ingredients

½ cup (1 stalk) celery, chopped

1 ½ cups (1 small) onion, chopped

½ cup carrots, chopped

3 tablespoons extra virgin olive oil

6 pounds beef eye round roast

1 each bay leaf

1 sprig fresh rosemary

1 each cloves

1/8 teaspoon lemon peel

1/8 teaspoon orange peel

2 bottles red wine

1 head garlic, cut in half, widthwise

1 jar BARILLA Marinara Sauce

1 teaspoon black pepper corns

to taste salt

COMBINE all of the ingredients into a large bowl, except for the Marinara Sauce and

oil; marinate for 24 hours.

DRAIN the meat from the liquid. Reserve marinade.

BROWN the meat on all sides with the oil in a large pan, for about 5 minutes. Stir in the remaining marinade to deglaze.

ADD the Marinara Sauce and bring to simmer. Cover with a lid and place in the oven at 400 degrees for 2 ½ hours. If the sauce gets too dry, add warm water.

STRAIN and add the vegetables, except for the head of garlic and citrus peels, to a blender after the meat is cooked. Add some of the cooking liquid to loosen and blend for about 2 minutes until the mixture is very well pureed. Return to the rest of the cooking liquid and stir to combine.

CUT the meat in slices and serve with the sauce on top  

Answer 4

Here is an amazing stew - maybe a bit much for summer, but worth making.

beef stew with shiitake mushrooms and baby vegetables

Servings: Serves 6.

All purpose flour

6 tablespoons (3/4 sticks) butter

3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes

2 large onions, chopped

1/4 cup tomato paste

3 cups dry red wine

2 14 1/2-ounce cans beef broth

1 tablespoon dark brown sugar

1 1/2 pounds baby red-skinned potatoes, quartered

30 baby carrots, trimmed

12 to 14 ounces baby pattypan squash, halved

1 pound fresh shiitake mushrooms, stemmed, caps thickly sliced

3 tablespoons chopped fresh marjoram or 1 tablespoon dried

Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons butter in heavy large Dutch oven over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and 3 tablespoons marjoram; simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover, chill. Before serving, cook over medium heat, stirring occasionally.)  

Answer 5

As soon as I saw the words "Beef" and "Red wine", it was almost an immediate reaction: Boeuf Bourguignon.

Laura Calder from "French Food at Home" on the Food Network makes an incredible Boeuf Bourguignon, but my personal favourite comes from the Food Network's "Barefoot Contessa"

In it, she recommends using Cognac, lighting it flambeau until the alcohol burns away, and using an entire bottle of Bordeaux.

Any Boeuf Bourguignon recipe can be found via Google.  It is a fabulous dish that is simple to make.  The fun part of Boeuf Bourguignon is experimenting ... have fun with it and be creative!  You really can't mess up such a simple dish.

Bon appetit!