11 June, 2018
Cooking With Red Wine – Beef, Mustard And Red Wine Stew
Cooking with red wine works wonders, especially when making winter stews. Children can also eat food cooked in red wine as the alcohol is cooked out of it.
Red wine is used to add flavor to sauces and stews. It can also be used for marinating meat.
Be careful not to use too much when cooking with red wine, as wine’s flavors can concentrate when you reduce the wine. If you want a sweeter sauce, pick a Port or other fortified wine, and if you’d like a sauce with a jammy taste, pick something with a full body. When it comes to cooking with red wine, in most cases dry red works extremely well.
Wine needs to be cooked for at least four minutes after it has been added to a recipe, so the flavors have a chance to blend.
This recipe is very easy, and will only take an hour to make. Perfect for a cold winters evening. The mustard and red wine give this stew a delicious depth of flavor.
Cooking With Red Wine
Beef, Mustard and Red Wine Stew
You Will Need:
500g beef cubes
30 ml cake flour
30 ml whole grain mustard
15 ml Dijon mustard
30 ml cooking oil
2 cloves of garlic crushed
15 ml tomato paste
10 ml thyme
1 beef stock cube
375 ml red wine
250 ml water
2 large carrots
1 celery stalk finely diced
Toss the beef cubes in the cake flour to lightly coat. Dust off the excess.
Heat the oil in a large pot and fry the beef cubes until well browned.
Add the two different mustards, garlic, tomato paste, thyme and beef stock and cook for 1 minute whilst stirring.
Add the red wine and water together with the vegetables and bring to the boil.
Cover and simmer for 45 minutes stirring occasionally.
Serve with rice or creamy mash potato.
Note: If you prefer not to use wine, use an extra 625 ml of extra water instead.
You can even add some red wine to this chicken stew if you like.