HomeMeat Dishes Cooking With Red Wine – Beef, Mustard And Red Wine Stew

Cooking With Red Wine – Beef, Mustard And Red Wine Stew

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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 cubescooking with red wine

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.


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