Beef in Red Wine Gravy
Calories: 22
Adjust Servings Here: 6 servings
Description
Tender beef is seared until beautifully browned, then gently braised on the stovetop with red wine, beef broth, fresh herbs, garlic, and ginger. The result is fork-tender beef in a rich, flavorful red wine gravy.
Ingredients
- 1 kg (2 lbs) (2.2 lbs) Beef chuck cut into 2-inch cubes
- 1 tsp Salt
- ½ tsp Black pepper
- 4 tbsp (¼ cup) All-purpose flour for coating
- 2 tbsp Olive oil divided
- 1 large Onion chopped
- 4 large Garlic cloves minced
- 1 inch Fresh ginger grated
- 1 tbsp Dijon mustard
- 2 tsp Brown sugar
- 360 ml (1½ cup) Dry red wine
- 1 tbsp Red wine vinegar
- 240 ml (1 cup) Beef broth
- 2 Sprigs fresh rosemary
- 4 - 5 sprigs Fresh thyme
- 2 Bay leaves
- Salt and black pepper as needed
Instructions
- Coat the beef – Pat the beef dry and season with salt and pepper. Sprinkle with the flour and toss until lightly coated.1 kg (2.2 lbs) Beef chuck, 1 tsp Salt, ½ tsp Black pepper, 4 tbsp All-purpose flour
- Sear – Heat 1 tablespoon oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Brown the beef in batches, adding the remaining oil as needed. Transfer to a plate and set aside.2 tbsp Olive oil
- Sauté – In the same pan, sauté the onion for 4 to 5 minutes until softened. Add the garlic and ginger and cook for 30 seconds. Stir in the mustard and brown sugar and cook for another minute.1 large Onion, 4 large Garlic cloves, 1 inch Fresh ginger, 1 tbsp Dijon mustard, 2 tsp Brown sugar
- Deglaze – Pour in the red wine, scraping up the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes.360 ml Dry red wine
- Braise – Add the vinegar, rosemary, thyme, and bay leaves. Return the beef and its juices to the pan. Add the beef broth and season lightly with salt and pepper.1 tbsp Red wine vinegar, 240 ml Beef broth, 2 Sprigs fresh rosemary, 4 - 5 sprigs Fresh thyme, 2 Bay leaves, Salt and black pepper
- Simmer – Bring to a gentle simmer. Reduce the heat to low, cover, and cook for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.
- Finish – Remove the lid. If necessary, simmer uncovered for a few minutes to reduce the gravy to your preferred consistency. Remove the herb stems and bay leaves. Taste and adjust seasoning before serving.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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