Do you have a recipe with beef & a red wine sauce?

Question

Im always looking for new recipes and would love to make this with these ingredients, any recipes?

Sorry, I can't decide on a best answer. The recipes all look great, but I haven't tried them yet. So, I'll put it to a vote!

Answer 1

Beef Tenderloin with Red Wine Sauce ingredients list:
3 lb Beef tenderloin

2 tb Cornstarch


Vegetable cooking spray

MARINADE

2 c Cabernet
Sauvignon or other

dry red wine

2 ts Dried marjoram


1 ts Salt

8 Crushed black peppercorns

6 Whole
cloves

4 Cloves garlic; halved

1 pt Beef broth


Instructions for Beef Tenderloin with Red Wine Sauce:

Trim fat from tenderloin, fold under 3" of small end and tie with string at
2" intervals.


Combine marinade ingredients in a ziploc bag
and marinate tenderloin in refrigerator 2 hours,
turning bag
occasionally.


Cook tenderloin in sprayed Dutch oven until
browned on all sides. Transfer to sprayed rack in
roasting pan and
roast at 400° until a meat thermometer registers 140° for rare or 160°
for
medium.


Place meat on serving plate and cover with
foil for 10 minutes. Remove strings before slicing.


Combine
1/4 cup marinade and cornstarch; set aside.


Bring remaining
marinade to boil in Dutch oven; cook 2 minutes. Add cornstarch mixture,
bring to a boil and cook, stirring, until slightly thickened.


Serve with tenderloin.

Answer 2

Beef in Red Wine Gravy

1 1/2 lbs beef stew meat, cut into 1 inch cubes
1 cup coarsely chopped onions
2 beef bouillon cubes
3 tablespoons cornstarch
salt and pepper
1 1/2 cups dry red wine
hot cooked noodles


Add beef and onion to a 4-quart slow cooker.
Add bouillon cubes.
Sprinkle cornstarch, salt, and pepper over beef and onions.
Pour red wine over beef mixture.
Cover and cook on LOW for 6-8 hours.
Serve over hot cooked noodles.

6¼ hours 15 min prep , 6 servings

Answer 3

Oven Baked Bourguignonne

2lbs boneless chuck, cut into 1-inch pieces
1/4 cup all-purpose flour
1 1/3 cups sliced carrots
1 16oz can whole tomatoes, drained and chopped (reserve liquid)
1 envelope onion soup mix
1/2 cup dry red wine
1 bay leaf
1 cup sliced mushrooms
Cooked noodles

Preheat oven to 400 degrees. In 2qt casserole, toss beef with flour and bake, uncovered, 20 minutes. Add carrots, tomatoes and onion soup mix blended with reserved tomato liquid, wine and bay leaf. Bake, covered 1 1/2 hours or until beef is tender. Add mushrooms and bake, covered, an additional 10 minutes. Serve over noodles.

Answer 4

Take kabob size chunks of your favorite beef ( I usually have the butcher cut up a few Rib-eyes @ the grocery) Sautee in olive oil over medium heat till all sides are browned then add 1 diced onion & 1 clove minced garlic. Sautee a couple of more minutes, then add sliced baby bela mushrooms, a generous splash of red wine & a good sprinkle of fresh ground pepper. Cook until liquid starts to evaporate & mushrooms are tender. Serve over fresh pasta or wild rice.......Serve with a nice glass of red as well!!

Answer 5

Recipe for Beef in Red Wine

Ingredients:

3 pounds of rump steak, or bottom round
3 Tablespoons oil
2 cloves garlic, chopped
1/2 cup bread crumbs
salt
pepper
1/3 teaspoon thyme
1/3 teaspoon basil
1/3 teaspoon marjoram
1-1/2 cups red wine
1/2 pound mushrooms, sliced
5 carrots, quartered
1/2 cup beef broth

Brown the beef in 3 tablespoons oil. Remove the beef from the pan and place in a deep casserole dish. Reserve the fat from the pan. In small bowl, put the chopped garlic, 1/2 cup bread crumbs, salt, pepper, and herbs. Pour the hot fat from the pan over this mixture and mix well. Place the mixture on top of the meat. Place the sliced mushrooms on top of this crumb mixture. Place also around the meat. Surround the meat with the quartered carrots. Mix the beef broth with the red wine, and pour all over the meat and stuffing. Cover and bake at 325 degrees for 4 hours, or until meat can be cut with a fork.


BRAISED BEEF IN RED WINE SAUCE

3 lbs beef eye round
1/2 cup olive oil
1 medium onion, finely chopped
1 slice thick bacon, chopped
3 tablespoons tomato paste
6 bay leaves
4 whole cloves
1/2 teaspoon crumbled rosemary
1 bottle dry red wine
6 cups low sodium beef broth
1 (1 lb) can Italian tomatoes, drained and chopped
panfried polenta
spinach, sauteed in
olive oil

Season beef (lightly if using salted broth).
Heat oil in large Dutch oven over high heat.
Add beef and brown on all sides, about 15 minutes.
Transfer beef to platter; reduce heat to medium.
Add onion and bacon to pot.
Saute until onion is golden, about 8 minutes.
Mix in tomato paste, bay leaves, cloves and rosemary.
Add wine.
Return meat and any juices.
Cover and simmer 30 minutes, turning meat once.
M ix stock and tomatoes into sauce.
Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
Transfer beef to platter.
Cover with foil to keep warm.
Strain sauce through fine sieve, pressing on solids.
Degrease sauce.
Return sauce to pot.
Boil until reduced to 2 cups, about 1 hour.
Add any beef juices from platter.
Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving.).
Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
Serve sautéed spinach alongside.

Answer 6

heres a recipe for beef burgandy or maybe try ropas frija its a cuban dish....my spelling is off i think


1/4 cup butter or margarine
16 small white onions, peeled
6 slices bacon, diced
4 lbs boneless beef chuck, trimmed of fat and cut into 1 1/2-inch cubes
1/4 cup brandy, warmed (optional)
2 cups Burgundy wine or dry red wine
2 garlic cloves, peeled
2 cups small mushrooms, sliced
1 1/2 cups water
6 tablespoons all-purpose flour
1/2 cup cold water
salt and pepper
hot cooked rice (optional) or cooked noodles (optional)

Beef Burgundy Recipes


Bouquet garni: Tie in a square of damp cheesecloth: 1 carrot (quartered), 1 celery top, 1 dry bay leaf, 1 or 2 parsley sprigs, and 1 fresh thyme sprig (or 1 teaspoon dry thyme).
Prepare bouquet garni; set side.
Melt butter in a large, heavy pan over medium heat.
Add onions and bacon; cook, stirring often, until onions are lightly browned, about 10 minutes.
lift out onions and bacon with a slotted spoon and set aside.
Add beef to pan, a portion at a time (do not crowd pan).
Cook, turning as needed, until well browned on all sides.
If using brandy, move pan into an open area, away from exhaust fans and flammable items.
Add brandy to pan and ignite; shake or tilt pan until flame dies.
Return all meat to pan; add burgundy, garlic, mushrooms, the 1 1/2 cups water, bouquet garni, onions, and bacon.
Bring to a boil; then reduce heat, cover, and simmer until meat is tender when pierced, about 1 1/2 hours.
With a slotted spoon, transfer meat, mushrooms, and onions to a serving dish; keep warm.
Pour meat juices through a fine wire strainer set over a medium-size pan; discard residue in strainer.
In a small bowl, mix flour and the 1/2 cup water to make a smooth paste.
Stir flour mixture into meat juices; cook over medium heat, stirring constantly, until sauce is thick and smooth.
Season to taste with salt and pepper.
Pour sauce over meat and vegetables.
If made ahead, let cool; then cover and refrigerate until next day.
To reheat, transfer to a baking dish; cover and bake in a 350*F (175*C) oven until bubbly and heated through, about 35 minutes.
Serve over hot cooked rice or noodles, if desired.