This delicious tender beef in flavourful red wine sauce goes together so well with the leek and potato mash. A perfect autumn dish! | Stay Alive and Cooking
If there’s one thing I miss in summer, it’s those rich stews with beef so tender it just melts in your mouth. Luckily it is now officially autumn: my house will be filled with the scent of dishes simmering for hours until they are full of flavour! Today I share with you this beef stew made with red wine. It may sound quite decadent, but it’s actually really easy.
Mmmkay, I know I haven’t shared many personal stories lately… My life is not that interesting! But last week, my mom came over to Breda and we had such a nice day. We went for lunch at Bagels & Beans, which is one of my favourite places. And after that we took a walk in the forest of Breda, where we enjoyed a cappuccino outside for probably the last time this year!
I love going to the forest because it’s such a good place to clear your head. The peace and quiet, the fresh air…. I always feel so calm when I’m there.
Afterwards my mom stayed for dinner, which made me really excited because I could serve her this beef stew and show how I improved since the last time she tried it at Christmas 😀 It was sooo delicious! And I had a great time. It’s so nice to have my mom over: I love being at home but to have her in Breda feels completely different for some reason. I feel more grown up, since it’s my house and my own life… Does that make any sense?
Stews are high up on my ‘favourite dishes’ list. Of course, that list is many pages long, but still. I love how the process of stewing meat will make the most tough pieces of beef turn smooth and then the sauce… Simmering for hours will of course reduce the number of liquid, which intensifies the flavour. A lot. Which is always a good thing!
I’ve made a beef stew once before, you can find it here.
I love how decadent and fancy it sounds, while it’s so easy to cook! Basically you put some things in a pan, add liquid, and you wait. And then it’s done. My kinda meal!
Ohhhh and I have one final tip: ventilate when you sear the beef. Just to make sure your smoke detector doesn’t go off, like mine did 😉
Recipes down below, see you soon!
- Beef for stewing (braising steak, chuck beef, flat iron steak...), 500g
- Onion, 1 large
- Garlic, 1 clove
- Tomato, 2 large
- Beef broth, 500 ml
- Red wine, 400 ml
- (Balsamic) vinegar, 2 spoonfuls
- Salt, pepper
- Beef seasoning (optional)
- Season the meat. You don't need to cut the pieces, as long as they fit on the bottom of a pan.
- Chop the onions and tomatoes, and finely cut the garlic. Set aside.
- Heat up a sauce pan (thick bottom to evenly spread the heat) with some butter.
- Once the butter is browned, add the seasoned pieces of meat and sear them on both sides until they have a nice caramelization.
- Take the meat out of the pan and add some oil. Cook the onion until nice and soft.
- Add the garlic and tomatoes, and let simmer for 2 minutes.
- Put the beef back into the pan and add 500 ml (heated) stock, 2 spoonfuls of balsamic vinegar and 200 ml red wine.
- Let this simmer for 2 hours on low heat, and then add 100 more ml of red wine.
- After 3.5 hours (total), add another 100 ml of red wine.
- When it has simmered for at least 4 hours in total, your stew is done!
- You can take out the pieces of meat to boil down the sauce, if you prefer.
- Potatoes, 1 kilo
- Leek, 3 large
- Bouillon, 1 cube
- Milk, 100 ml
- Herb cheese, 4 spoonfuls
- Butter, 2 spoonfuls
- Peel the potatoes and cut into pieces. Boil them in water with the bouillon cube for about 18 minutes.
- Meanwhile, cut the leek into small rings. Add the rings to the potatoes, and cook for 7 more minutes.
- Drain the excess water and use a masher or mixer to mash everything together. Add the milk, butter and cream cheese, and combine.
- Taste to see if you need anything else, and add salt, pepper, butter or milk to preference.
- Serve with the beef stew.