Stewing meat in red wine is a centuries-old technique of French country cuisine, especially in Burgundy and Auvergne. The alcohol provides acidity and depth while softening the fibers of the shank. It is a direct antecedent of more refined dishes such as bourguignon.
Mediterranean
Stewed beef in red wine sauce
Stewed beef in red wine sauce with mushrooms, bacon and onions.
- France
- Main course
- Light
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 395 kcal
- Protein 36 g
- Fiber 1.5 g
- Carbohydrates 10 g
- Fat 20 g
- Sodium 640 mg
Story behind the dish
Preparation
Stewed beef in red wine sauce is a preparation from France with medium difficulty. Reserve about 175 minutes in total (25 for mise en place and preparation, 150 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 900 g of diced beef chuck or shank.
- Have ready: 300 g pearl onions or whole shallots.
- Have ready: 200 g of whole mushrooms.
- Have ready: 150 g of diced bacon.
- Have ready: 500 ml of red Burgundy wine or similar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Brown the bacon until crispy
Brown the bacon until crispy, remove and seal the floured veal in its fat in batches. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Sauté onions and mushrooms for 4 minutes
Sauté onions and mushrooms for 4 minutes, add chopped garlic for 1 minute.
-
Pouring red wine
Pour in red wine, scrape the bottom and reduce for 5 minutes.
-
Add broth
Add broth, herbs, bacon and meat, cook covered for 2 hours over low heat.
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Adjust salt and pepper
Adjust salt and pepper, thicken the sauce if necessary, reducing uncovered. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Serve with mashed potatoes or fresh pasta and parsley
Serve with mashed potatoes or fresh pasta and parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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