Do you want to prepare something really luxurious?
You can’t go wrong with our 5 beef in wine recipes.
Try the baked or steamed version, with mushrooms or beets and much more.
Slow-cooked beef cheeks in wine
Beef cheeks in stewed red wine sauce are incredibly tender and the sauce is full of delicious taste. In combination with creamy mashed potatoes, this is an easy and at the same time elegant dinner or a hearty meal in the middle of the week.
- 3 tablespoons of olive oil
- 1.5 kg beef cheeks
- 1 onion, roughly diced
- 1 stalk celery, roughly diced
- 1 carrot, roughly diced
- 4 pressed garlic cloves
- 6 stalks fresh thyme or 1 and 1/2 teaspoons dried thyme
- 4 dried bay leaves (or 3 fresh bay leaves)
- 250 ml of beef broth
- 500 ml red wine (e.g. Cabernet Sauvignon or Merlot)
- 2 – 3 teaspoons of salt
- black pepper
- Prepare the beef cheeks: trim off any large membranes of fat, pat dry, then use 1 teaspoon each of salt and black pepper to season the meat.
- Heat 2 tablespoons olive oil in a large heavy pot over high heat.
- Sear half of the beef cheeks on both sides until nicely browned.
- Then transfer them to a plate and repeat with the remaining meat.
- Reduce heat to medium-high and heat remaining 1 tablespoon olive oil.
- Add garlic and onion.
- Sauté for 3 minutes until the onions are translucent.
- Add the celery and carrots and sauté for another 3 minutes.
- Pour the vegetable mixture into the slow cooker and place the beef cheeks on top.
- Pour the wine into the pot where the meat was cooked and reheat.
- Increase the heat to high and cook for 1 minute (to cook off the wine a bit).
- Scrape up the brown bits from the bottom of the pot to mix with the wine.
- Pour the wine into the slow cooker, then add all the remaining ingredients, including a pinch of salt and pepper (add more to taste later).
- Cook in a slow cooker on low for 8 hours or high for 6 hours for 250g beef cheeks or on low for 10-12 hours or high for 8 hours for 350g beef cheeks.
- Open the slow cooker and remove the beef cheeks.
- Discard the thyme stems and bay leaves.
- Using a hand blender, blend the liquid until smooth – it will turn from dark brown to light brown.
- Pour the sauce into a saucepan and cook on the stove over medium-high heat until the sauce darkens and reduces by about 1/4 to 1/3, to a thick consistency – this will take about 10 minutes.
- Taste and add salt or pepper if necessary.
- Remove from the oven, return the beef cheeks to the sauce, cover and keep warm until ready to serve.
- Serve over creamy mashed potatoes and garnish with finely chopped parsley.
Beef with red wine sauce
The meat in this one-pot dish is tender and juicy, and is complemented by delicious vegetables. Don’t forget to serve with a loaf of crusty bread to soak up the rich sauce.
- 1.8 kg beef rump, cut into 5 cm pieces
- 1 and 1/2 teaspoons of salt
- 1 teaspoon ground black pepper
- 3 tablespoons plain flour
- 1 tablespoon of olive oil
- 1/4 cup tomato paste
- 2 cups dry red wine such as Pinot Noir or Syrah
- 4 cups chicken stock
- 1 medium onion, quartered
- 2 bay leaves
- 4 sprigs of thyme
- 10 medium carrots, peeled and cut into 7-8 cm pieces
- 700 g baby potatoes, halved
- Preheat the oven to 160°C.
- Season the meat with salt and pepper, place in a large bowl and mix with flour.
- Heat the oil in a large, wide-bottomed saucepan with a tight-fitting lid over medium-high heat.
- Sauté the meat in batches until well browned on all sides, 6 to 8 minutes, and transfer the finished pieces to a plate.
- Also put the juice from the meat aside.
- Add the tomato puree, wine, stock, onion, bay leaf, thyme and 2 carrots and bring to a boil.
- Return the meat and juices back to the pot (the meat should be barely submerged in the liquid), cover and place in the oven.
- Bake for 2 hours.
- Using tongs, remove all vegetables and discard.
- Add the potatoes and the remaining 8 carrots to the pot, cover and return to the oven.
- Roast until the meat and vegetables are very tender, about 1 hour longer.
If you like beef in wine, try our recipes for beef Burgundy , which is a real delicacy.
Roast beef tenderloin with red wine
This beef tenderloin with a rich red wine sauce is a real delicacy. Perfect for a special occasion!
For the sauce:
- 8 tablespoons of butter
- 3/4 cup finely chopped shallots
- 1 and 1/4 cup red wine
- 3 cups of beef broth
- 6 fresh sprigs of thyme
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon of sugar
- 2 tablespoons plain flour
For the beef:
- approx. 1 kg of the middle part of beef tenderloin
- salt (1/2 teaspoon per 0.5 kg of beef)
- ground black pepper (1/4 teaspoon per 0.5 kg of beef)
- 2 tablespoons of vegetable oil
- 1/4 cup beef broth
- Melt 5 tablespoons of butter in a medium saucepan.
- Add the shallots and cook over low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes.
- Add the wine, beef stock, thyme sprigs, salt, pepper and sugar and bring to a boil.
- Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
- While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave if necessary (it should be soft but not melted).
- Add the flour and use a small spoon to mix to a smooth paste.
- Once the liquid with the wine has reduced, reduce the heat to low and remove the thyme sprigs.
- Spoon the flour and butter into the cooking liquid and simmer for a few minutes until the sauce thickens.
- Set aside.
- Now prepare the meat.
- Let the beef stand at room temperature for 1 hour before cooking.
- Place the rack in the middle position and preheat the oven to 200°C.
- Season the beef with salt and pepper.
- Heat oil in an ovenproof pan until almost smoking.
- Sauté the meat on all but one side so that it is nicely browned, about 10 minutes in total.
- Turn the meat so that the uncooked side is down and move the pan directly into the preheated oven. (If your pan is not oven safe, transfer the beef to a lightly oiled baking sheet.)
- Roast until a thermometer inserted into the center of the meat reads 49°C – 52°C for medium rare, which is about 15 minutes (46°C – 49°C for rare, 54°C – 57°C for medium).
- Transfer the meat to a plate and let it rest, loosely covered with foil, for 10 to 15 minutes.
- Meanwhile, carefully skim off the grease from the baking pan.
- Place the pan on the stove and add 1/4 cup of the beef stock.
- Bring the stock to a boil and scrape up the brown bits from the bottom of the pan.
- Add the flavorful broth to the red wine sauce and bring the sauce to a boil.
- Cut the meat into slices.
- Serve beef with red wine sauce.
If you would rather prepare a classic sirloin with root vegetable sauce, check out our 6 recipes for sirloin sauce .
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Braised flank steaks in wine with mushrooms
This recipe is hearty and full of delicious wine and mushroom flavor. You will love the tender meat in combination with the delicious sauce and baked potatoes that you choose as a side dish.
- 2 tablespoons of sunflower oil
- 30 grams of plain flour
- 4 approximately 200 g stewed beef flank steaks without fat
- 200 ml of red wine
- 300 grams of mushrooms cut into quarters
- 2 onions
- sea salt to taste
- 1 teaspoon whole pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon English mustard
- 500 ml of high-quality beef broth
- a few sprigs of fresh thyme
- 8 teaspoons of Bisto Original granulated sauce for thickening
- Preheat the oven to 170 degrees C.
- Heat the oil in a pan over medium-high heat.
- Put the beef in flour and seal it in oil on both sides and put it in a deep baking dish.
- Slice one onion and finely chop the other.
- Layer the onions and mushrooms on top of the meat.
- Combine the beef stock, wine, pepper, Worcestershire sauce and mustard in a jug and pour over the meat, onions and mushrooms in the roasting pan.
- The liquid must cover the beef; add more boiling water if necessary.
- Cover the baking tray with several layers of foil and bake in the middle of the oven for 3 hours.
- Drain the liquid from the pan and thicken it with Bisto to make a sauce.
- Return the sauce back to the baking dish and bake for another 15-20 minutes.
- Serve with baked potatoes and seasonal vegetables.
Beef casserole with beetroot and wine
This tasty beef casserole takes a while to cook, but it requires almost no attention and the result is really great! Serve with a green salad and baked potatoes, celeriac puree or crusty bread.
- oil for frying, e.g. vegetable or sunflower oil
- 800 g sliced beef shoulder
- 4 slices of skinless smoked bacon, cut into small pieces
- 2 teaspoons plain flour
- 4 medium-sized beets, peeled and cut into wedges
- 4 red onions, cut into wedges
- 350 ml of red wine
- 250 ml of chicken stock
- 2 bay leaves
- a small handful of thyme sprigs
- salt and pepper to taste
- Preheat the oven to 160°C.
- Heat 2 tablespoons of oil in an ovenproof saucepan, then fry the beef on both sides until browned.
- Transfer to a plate.
- Fry the bacon until lightly browned, adding more oil if necessary.
- Stir in the flour.
- Return the beef to the pan and add the beetroot, onion, wine, stock, bay leaf and thyme.
- Season with salt and pepper.
- Bring to a boil, cover with a lid and bake in the oven for 2 and a half hours.
What wine to use?
- Avoid cooking wine . These are usually mixtures of poor quality wines with added salt.
- Most red wines will work, but don’t use wines that are too expensive . It’s pointless because their taste doesn’t stand out that much in food.
- A great wine to pair with beef stew is, for example , Zinfandel or Shiraz .
- If you want to use dry wine , choose Pinot Noir, Merlot or Cabernet Sauvignon.
Show us in the comments how the recipes turned out for you. We look forward!