Best 7 Beef With Red Wine Gravy Recipes

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When it comes to cooking beef with red wine gravy, there are countless recipes out there, each promising to deliver a tantalizing and flavorful dish. Whether you prefer slow-cooked pot roasts rich with savory flavors or quick and easy skillet meals with a tangy kick, finding the perfect recipe can be a challenge. To help you navigate the world of beef and red wine gravy recipes, this article provides a comprehensive guide to selecting the best recipe for your tastes and preferences. From classic French recipes with hearty Burgundian wines to modern takes on beef stew with bold Cabernet Sauvignons, this article offers insights into the different cooking techniques, ingredients, and wine pairings that will elevate your beef and red wine gravy dish to the next level.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF WITH RED WINE GRAVY



Beef with Red Wine Gravy image

Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Tasteofhome.com Community

Provided by Taste of Home

Categories     Dinner

Time 6h25m

Yield 6 servings.

Number Of Ingredients 12

3 pounds beef stew meat, cut into 1-inch cubes
1 pound medium fresh mushrooms, halved
1 medium onion, sliced
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup dry red wine
1 envelope brown gravy mix
2 tablespoons tomato paste
1/4 teaspoon salt
1 bay leaf
1/4 cup cornstarch
1/4 cup cold water
Hot cooked egg noodles

Steps:

  • Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top., Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. , Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.

Nutrition Facts : Calories 437 calories, Fat 17g fat (6g saturated fat), Cholesterol 141mg cholesterol, Sodium 783mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 47g protein.

RAGOUT OF BEEF WITH RED WINE



Ragout of Beef with Red Wine image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1/4 cup flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon black pepper, plus more for seasoning
1 pound round or chuck steak, cubed
1/4 cup vegetable oil
1 large onion, thinly sliced
1 large celery rib, thinly sliced
2 carrots, very thinly sliced
1 large clove garlic, minced
1 teaspoon dried oregano
1 (16-ounce) can stewed tomatoes, with their juices
1 cup red wine
Parsley, chopped (optional)

Steps:

  • In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.

SPICED ROAST BEEF WITH RED WINE GRAVY



Spiced roast beef with red wine gravy image

Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h35m

Yield Serves 6 with leftovers

Number Of Ingredients 13

2 tbsp mixed peppercorn
2 tbsp mustard seed , yellow or black, or 1 tbsp of each
2 tsp fennel seed
1 ½kg fillet of beef
2 tbsp olive oil
1 tbsp wholegrain or English mustard (check the brand is gluten-free)
3 red onions , skins left on, thickly sliced into rounds
a few thyme leaves , to serve (optional)
2 tbsp olive oil
1½-2 tbsp cornflour
2 gluten- and wheat-free beef stock cubes (check the label)
3-4 tbsp redcurrant jelly
400ml red wine

Steps:

  • Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
  • Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
  • Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.

Nutrition Facts : Calories 544 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 54 grams protein, Sodium 1.4 milligram of sodium

CROCK POT BEEF WITH RED WINE GRAVY



Crock Pot Beef With Red Wine Gravy image

Originally from BH&G Hometown Cooking magazine, this is a delicious recipe. Comfort food at it's best!

Provided by Lvs2Cook

Categories     One Dish Meal

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs beef stew meat, cut in 1 inch cubes
2 medium onions, cut up
2 (3 1/2 g) beef bouillon cubes or 0.5 (1 1/4 ounce) envelope onion soup mix
3 tablespoons cornstarch
salt
pepper
1 1/2 cups dry red wine
hot cooked noodles

Steps:

  • Place the beef and onions in a crockpot.
  • Add the bouillon cubes or dry soup mix.
  • Sprinkle with cornstarch, salt and pepper.
  • Pour red wine over all.
  • Cover and cook on LOW heat setting for 10 to 12 hours (or 5-6 hours on HIGH).
  • Serve over hot cooked noodles, if desired.

BEEF IN RED WINE GRAVY



Beef in Red Wine Gravy image

Make and share this Beef in Red Wine Gravy recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs beef stew meat, cut into 1 inch cubes
1 cup coarsely chopped onion
2 beef bouillon cubes
3 tablespoons cornstarch
salt and pepper
1 1/2 cups dry red wine
hot cooked noodles

Steps:

  • Add beef and onion to a 4-quart slow cooker.
  • Add bouillon cubes.
  • Sprinkle cornstarch, salt, and pepper over beef and onions.
  • Pour red wine over beef mixture.
  • Cover and cook on LOW for 6-8 hours.
  • Serve over hot cooked noodles.

Nutrition Facts : Calories 225.8, Fat 5.3, SaturatedFat 2.3, Cholesterol 72.8, Sodium 434.1, Carbohydrate 8.3, Fiber 0.5, Sugar 1.8, Protein 25.3

SLOW COOKER BEEF STEW WITH RED WINE



Slow Cooker Beef Stew with Red Wine image

Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.

Provided by Nicole Napeahi Lemon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 14

1 serving cooking spray
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon cracked black pepper
½ teaspoon salt
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
1 ½ cups red wine, or more to taste
1 (12 ounce) package baby carrots
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
3 stalks celery, diced
1 onion, diced
1 tablespoon minced garlic
1 tablespoon seasoning salt (such as Johnny's®)
2 each bay leaves

Steps:

  • Spray a slow cooker with cooking spray and place meat inside.
  • Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
  • Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

Nutrition Facts : Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g

POT ROAST WITH RICH RED WINE AND ONION GRAVY



Pot Roast with Rich Red Wine and Onion Gravy image

Make two roasts at once - one for tonight's dinner, and one another meal. Serve with mashed potatoes to take advantage of the wonderful gravy.

Provided by Allrecipes Member

Time 2h15m

Yield 8

Number Of Ingredients 6

2 (2 1/2 pound) boneless beef chuck roast
2 tablespoons vegetable oil
½ teaspoon salt and pepper to taste
2 large onions, halved and sliced thin
1 ½ cups red wine
2 tablespoons all-purpose flour

Steps:

  • Adjust oven rack to middle position and preheat oven to 450 degrees. Set an empty soup kettle over medium heat. Pour oil into a large bowl; add roasts, and turn to coat. Generously sprinkle both sides with salt and pepper.
  • Turn heat to medium-high. Place the first roast in the kettle, and cook until brown, 4 to 5 minutes. Turn, and cook until the other side is well brown, 4 to 5 minutes longer. Remove roast from pan to a baking sheet. Repeat with remaining roast.
  • Add onions to kettle, and cook until soft and golden brown around the edges, 4 to 5 minutes. Pour in wine, and bring to a simmer. Remove from heat.
  • Return pot roast to pan, and cover with a sheet of heavy-duty foil, pressing on foil so that it is concave and touches the roast. Using a potholder, seal completely around the edges. Place lid snugly on pan; return to a medium-high burner until pan juices start to bubble. Set pan in oven; cook until roasts are tender, about 1 1/2 hours.
  • Carefully remove lid and foil, then remove roasts to a plate. Heat onions and pan drippings over medium-high heat. Mix flour with 1/2 cup of water, and add to drippings; simmer until thickened slightly, 2 to 3 minutes. Slice roast, and serve immediately with gravy passed separately.

Nutrition Facts : Calories 810.9 calories, Carbohydrate 6.1 g, Cholesterol 204.5 mg, Fat 60.5 g, Fiber 0.7 g, Protein 49 g, SaturatedFat 23.6 g, Sodium 338.9 mg, Sugar 1.9 g

Tips:

  • To achieve the best flavor, choose a full-bodied red wine, such as Cabernet Sauvignon or Merlot.
  • For a richer gravy, use beef broth instead of water.
  • Brown the beef cubes in batches to avoid overcrowding the pan and ensure even cooking.
  • Simmer the gravy for at least 30 minutes to allow the flavors to meld.
  • Serve the beef with mashed potatoes, rice, or egg noodles to soak up the delicious gravy.

Conclusion:

With its tender beef, rich red wine gravy, and simple yet flavorful ingredients, this classic beef with red wine gravy is a dish that is sure to impress. Perfect for a special occasion or a weeknight meal, this recipe is a keeper. So next time you're looking for a comforting and delicious dish, give this beef with red wine gravy a try – you won't be disappointed!

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