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Warm up your taste buds with this red wine beef stew recipe.

Photo courtesy MASA’s Cooking ABC

From the Bachelor’s Kitchen: Red wine beef stew

By Samuel Cheng

Published 11:27 PST, Fri November 10, 2023

Last Updated: 11:28 PST, Fri November 10, 2023

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The subject of food and drinks have been a universal language across cultures and nations around the world. The Richmond Sentinel shares delicious food and drinks recipes that anyone can make in the convenience of their own home.

Today, we share the recipe of red wine beef stew.

Utensils:

• a knife

• a frying pan

• a cutting board

• a couple of plates

Ingredients (for 2 – 3 people):

• cooking oil: Moderate

• onion: 1/2 onion

• garlic: 2 cloves

• beef slices: 250 grams

• brown shimeiji mushroom: 100 grams

• enoki mushroom: 50 grams

• butter: 1 tablespoon

• red wine: 100 cc

• tomato purée: 350 cc

• brown sugar: 2 tablespoons

• ketchup: 2 to 3 tablespoons

• soy sauce: 1 teaspoon

• chopped parsley: moderate

• salt and pepper: moderate

1. Start by cutting off the bottom roots of the brown shimeiji mushroom and enoki mushroom. Cut the enoki mushrooms into small chunks.

2. Cut 1/2 onion into slices.

3. Remove the peels from the garlic and dice them.

4. Place the beef slices in a pan and season them lightly with salt and pepper. (Note: Be sure to season both sides of the beef)

5. Place the frying on a stove and turn to medium heat.

6. Add a little bit of cooking oil into the pan.

7. Wait until the pan is warm and hot before adding in the beef.

8. Cook the beef until the surface is brown. Take it out and set aside.

9. Using the same frying pan on medium heat, add in 1 tablespoon of butter.

10. Wait for the butter to fully melt before adding in the diced garlic.

11. Give it a good stir and cook until you can smell the garlic aroma. The browning of the garlic is a good indicator as well.

12. Add in the sliced onion into the garlic butter mixture.

13. Cook the onions until it’s semi-transparent.

14. Add in brown shimeiji mushroom and the enoki mushroom.

15. Stir and cook until the mushrooms are brown.

16. Add in 100 cc of red wine. (Note: Feel free to add in your favorite brand of red wine. The alcoholic content in the red wine will be evaporated in the hot frying pan, making this a kid-friendly dish as well).

17. Give it a good stir before adding in 350 cc of tomato purée and stir well.

18. Add in 2 tablespoons of brown sugar and stir well. (Note: The sugar will counterbalance the sourness from the tomatoes and the astringent taste of the red wine.)

19. Turn to low heat and continue cooking for 5 minutes.

20. Add 2 to 3 tablespoons of ketchup and mix well.

21. Add 1 teaspoon of soy sauce and mix well.

22. Cut the beef slices in half before adding them into the sauce mixture.

23. Mixture and add in salt and pepper according to your taste.

24. Continue cooking at low heat for 2 to 3 minutes and remove from heat.

25. Add cooked rice onto a plate and pour adequate amount of red wine beef stew over the rice.

26. Fine chop some parsley and sprinkle them over the beef stew rice.

Voila. A delicious red wine beef stew is ready for you to share with family and friends.

Beef bourguignon, or red wine beef stew in this case, is a dish originated during the middle ages. This particular way of slow cooking the meat provided an avenue to tenderize the tough meat back in the days.

Approximately five centuries later, the dish eventually found its way to France in 1903. A French chef, Auguste Escoffier, published his variation of the dish and the beef bourguignon soon became popular in French restaurants in Paris, London and New York. Beef bourguignon was even named the national dish of France in 2017.

In 1961, American chef, Julia Child substituted the traditional chunk of beef to beef cubes. This little change quickly became a household recipe that we have come to know today.

It uses various ingredients such as red wine, carrots, onions, garlic, mushrooms, and beef stock. However, ingredients can be substituted according to one’s own taste and preferences. In this particular variation, carrots and beef stock were replaced with tomato purée and beef slices.

This dish is perfect for the upcoming winter as the weather gets colder. This dish will be sure to warm up the stomach of your family and friends.

For the full recipe, visit https://shorturl.at/hjkR9