Best Beef In Red Wine Brandy Recipes

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BEEF IN RED WINE & BRANDY



Beef in Red Wine & Brandy image

Excellent recipe! Found it years ago browsing through recipe books at the local library. You know it's good when guests ask for the recipe. Mushrooms were my own addition. You could probably add carrots, potatos, or whatever else you want. Make it into a stew? It's a keeper

Provided by Satisfied Kris

Categories     Meat

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 6

3 lbs lean stewing beef
3/4 cup red wine
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 (14 ounce) can condensed French onion soup
whole mushroom, to taste (optional)
1/4 cup brandy

Steps:

  • Preheat oven to 350 degrees.
  • Place all ingredients (except mushrooms and brandy) in a 3 quart csserole.
  • Cover tightly.
  • Bake for 3 hours and 30 minutes.
  • Stir in mushrooms and brandy.
  • Cover again and bake 30 minutes longer.
  • Serve over rice or noodles.

Nutrition Facts : Calories 563, Fat 30.1, SaturatedFat 11.1, Cholesterol 131.5, Sodium 1065.5, Carbohydrate 8.9, Fiber 0.5, Sugar 2.9, Protein 50

BEEF POT ROAST WITH BRANDY



Beef Pot Roast With Brandy image

Make and share this Beef Pot Roast With Brandy recipe from Food.com.

Provided by Boca Pat

Categories     One Dish Meal

Time 3h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
3 lbs boneless chuck roast
1 onion, cut into wedges
4 carrots, cut up into chunks
2 stalks celery, cut into 3/4 inch slices
1 cup brandy
2 cups beef stock
2 sprigs fresh thyme
1 bay leaf
2 cups button mushrooms, quartered
6 potatoes, cut into 1 inch chunks
salt and pepper
1 tablespoon butter (optional)
1 tablespoon flour (optional)

Steps:

  • Heat a large skillet with cover over high heat.
  • Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper.
  • Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes.
  • Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover.
  • Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes.
  • Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan.
  • Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste.
  • Slice the pot roast and serve with vegetables.
  • Pour the sauce over the top or serve separately.

Nutrition Facts : Calories 1362.9, Fat 70.8, SaturatedFat 27.7, Cholesterol 234.7, Sodium 672.4, Carbohydrate 66.2, Fiber 9.8, Sugar 7.4, Protein 72.4

BRANDIED BEEF STEW



Brandied Beef Stew image

This recipe is posted as a request by a friend. It is a very easy and tasty stew that is easy to make and perfect for chilly afternoon meals. Hope you like it. It also can be make ahead with the exception of adding mushrooms and parsley. To serve, bring to simmer over high heat, then reduce to low, add mushrooms and parsley and simmer for at least 10 minutes.

Provided by OzMan

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs beef stew meat
2 tablespoons flour
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, cut into wedges
3 carrots, cut into chunks
1 (14 1/2 ounce) can beef broth
1/2 cup brandy
2 cups small whole mushrooms
2 tablespoons chopped parsley

Steps:

  • Sprinkle meat with flour, garlic salt,oregano, basil& pepper and toss to coat evenly.
  • Heat oil in Dutch oven or large pot.
  • Add meat and cook over medium heat until browned on all sides, stirring occasionally.
  • Add onion, carrots, beef broth and brandy.
  • Cover and simmer over low heat for 1 1/2 hours or until meat is very tender.
  • Add mushrooms and parsley, and simmer 10 minutes longer.
  • Add crusty bread& a nice green salad and enjoy!

Nutrition Facts : Calories 804.3, Fat 51.9, SaturatedFat 18.4, Cholesterol 178.1, Sodium 941.9, Carbohydrate 12, Fiber 2.4, Sugar 4.1, Protein 50.6

BEEF IN RED WINE



Beef in Red Wine image

This roast is based on a recipe from The Encyclopedia of Creative Cooking, edited by Charlotte Turgeon. Allow time for the beef to marinate 12 to 24 hours. Tip: I find it easy to peel tomatoes by filling a small deep saucepan with water, bring to a boil, remove from heat, and plunging a tomato held up with a fork into the water, slow-counting to ten; the skin comes off easily without cooking the tomato.

Provided by mersaydees

Categories     Stew

Time 5h

Yield 6 serving(s)

Number Of Ingredients 28

3 -4 lbs boneless beef roast (rump, sirloin tip, or round)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups red wine
1 cup water
1/2 cup onion, sliced
1/2 cup carrot, sliced
1 garlic clove, minced
10 small white onions, peeled
8 carrots, peeled, shaped like small balls
2 sprigs fresh parsley, for garnish
2 tablespoons flour
2 tablespoons butter
3 tablespoons madeira wine
2 tablespoons cognac
1 bay leaf, crumbled
2 teaspoons fresh parsley, chopped
1 teaspoon thyme
2 tablespoons vegetable oil
2 slices lean bacon, cubed
1 ounce brandy, warmed
1 veal knuckle or 1 beef knuckle
1 tomatoes, peeled, quartered
1 tablespoon fresh parsley, chopped
1 bay leaf
3 green onions, chopped
1 cup beef bouillon
1/2 teaspoon salt

Steps:

  • Rub salt and pepper over beef.
  • Mix together all marinade ingredients in glass or ceramic bowl large enough to accommodate the beef. Add the beef and coat on all sides with the marinade, cover, and refrigerate 12 to 24 hours, turning the beef occasionally.
  • Remove beef from marinade and pat dry with paper towels. Strain and reserve marinade.
  • Heat oil in large Dutch oven.
  • Add bacon; cook until transparent.
  • Add beef and brown on all sides.
  • Drain off fat.
  • Pour warm brandy over beef and ignite; allow flames to die down.
  • Add remaining braising ingredients; cover pan.
  • Bake in 350 degree F oven for 3 hours, occasionally basting with reserved marinade.
  • While meat is roasting, prepare vegetables.
  • During the last hour of braising, add onions and carrots to Dutch oven.
  • When meat and vegetables are tender, remove from oven and place on preheated platter.
  • Surround with onions and carrots. Garnish with parsley and keep warm.
  • Strain sauce through a sieve, skimming off any fat.
  • Make a medium to dark roux with the flour and butter.
  • Thicken pan sauce with all or part of the roux.
  • Stir and heat to boiling 1 to 2 minutes.
  • Add Madeira and cognac. Adjust seasonings.
  • Spoon some sauce over meat; serve remaining sauce on the side.

Nutrition Facts : Calories 642.3, Fat 22.2, SaturatedFat 7.8, Cholesterol 151.4, Sodium 918.4, Carbohydrate 29.4, Fiber 5, Sugar 11.2, Protein 53.7

BRAISED BEEF IN RED WINE SAUCE



Braised Beef in Red Wine Sauce image

Rather like a daube - but this is an Italian-style pot roast. It takes rather a long while to cook, but it can be made ahead and reheated. It is great served with pan-fried polenta to dip into the tasty sauce and sautéed spinach alongside.

Provided by evelynathens

Categories     Meat

Time 5h10m

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs beef eye round
1/2 cup olive oil
1 medium onion, finely chopped
1 slice thick bacon, chopped
3 tablespoons tomato paste
6 bay leaves
4 whole cloves
1/2 teaspoon crumbled rosemary
1 (750 ml) bottle dry red wine
6 cups low sodium beef broth
1 (1 lb) can italian tomato, drained and chopped
pan fried polenta
spinach, sauteed in
olive oil

Steps:

  • Season beef (lightly if using salted broth).
  • Heat oil in large Dutch oven over high heat.
  • Add beef and brown on all sides, about 15 minutes.
  • Transfer beef to platter; reduce heat to medium.
  • Add onion and bacon to pot.
  • Sauté until onion is golden, about 8 minutes.
  • Mix in tomato paste, bay leaves, cloves and rosemary.
  • Add wine.
  • Return meat and any juices.
  • Cover and simmer 30 minutes, turning meat once.
  • M ix stock and tomatoes into sauce.
  • Cover and simmer gently until meat is tender, turning occasionally, about 2 hours and 45 minutes.
  • Transfer beef to platter.
  • Cover with foil to keep warm.
  • Strain sauce through fine sieve, pressing on solids.
  • Degrease sauce.
  • Return sauce to pot.
  • Boil until reduced to 2 cups, about 1 hour.
  • Add any beef juices from platter.
  • Cut beef across grain into 1/3 inch slices (can be prepared 1 day ahead. Rewarm gently before serving).
  • Arrange meat slices on a platter lined with pan-fried polenta and spoon sauce over.
  • Serve sautéed spinach alongside.

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