Best 10 Red Wine Gravy Recipes

BEEF WITH RED WINE GRAVY

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.

CROCK POT BEEF WITH MUSHROOM AND RED WINE GRAVY

Steps:

• Place beef, onions and mushrooms in a 4 quart or larger slow cooker.
• Add dry soup mix. Sprinkle with cornstarch and salt and pepper to taste.
• Pour wine over all. Cover and cook on low 10 to 12 hours or high 5 to 6 hours.
• Stir well before serving.

POT ROAST WITH RED WINE GRAVY

Steps:

• Make six deep slits into the roast. Insert one clove of garlic into each slit.
• Slice 1/2 of the onion. Layer on the bottom of the crock pot.
• Add baby carrots.
• Sprinkle salt and pepper on all sides of the roast. Place roast in crock pot on top of vegetables, fat side up.
• Finely chop remaining onion.
• Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl. Pour over roast.
• Cook roast on low heat for 6-7 hours.
• Turn roast over halfway through cooking to allow both halves to cook in the juices.
• Remove roast to a serving plate. Spoon about 1/2 cup of juices onto the roast. Allow the roast to rest for 10-15 minutes.
• Puree remaining juices, onions, and carrots in a food processor to make a gravy.
• Pour gravy into a medium saucepan and heat on low.
• Melt butter in a small pan or cup. Wisk in flour until it forms a paste.
• Wisk paste into gravy mix. Continue to heat until thickened.
• Slice roast, serve with gravy and enjoy!

BRAISED SHORT RIBS WITH RED WINE GRAVY

Steps:

• Stir flour and allspice in medium bowl to blend. Sprinkle short ribs all over with salt and pepper. Add 6 ribs to flour mixture and turn to coat. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add floured ribs; saut) until brown, turning occasionally, about 6 minutes. Transfer to large bowl. Repeat flouring and browning with remaining 6 ribs; reserve remaining flour-coating mixture. Add 1 tablespoon oil to pot. Add onions, carrots and celery stalks; saut) until vegetables begin to brown and are very tender, scraping bottom of pot often, about 30 minutes.
• Add garlic, thyme and caraway seeds to pot; stir 1 minute. Mix in tomatoes and bay leaves. Return ribs and accumulated juices to pot, arranging ribs in single layer. Add broth and wine. Bring to boil. Reduce heat to medium-low, cover and simmer until meat is almost tender, about 1 hour.
• Uncover pot. Simmer ribs 30 minutes, occasionally spooning fat from surface; reserve 2 tablespoons fat. Stir reserved flour-coating mixture and reserved 2 tablespoons fat in small bowl until smooth; mix paste into sauce around ribs. Simmer until meat is very tender and gravy thickens, about 45 minutes longer. Season with salt and pepper.
• Transfer short ribs and gravy to large bowl. Sprinkle with celery leaves.

ROAST LEG OF LAMB WITH RED WINE GRAVY

Steps:

• Using a sharp knife, remove the thin membrane and most of the fat from the lamb.
• Cut about 25 tiny slits all over the lamb; insert the garlic slivers.
• Combine the oil, lemon juice and rosemary; brush over the lamb.
• Let stand at room temperature for 30 minutes.
• On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium.
• Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes.
• To make the gravy, skim the fat from the pan.
• Add onion and cook over medium heat, stirring often, for 4 minutes or until softened.
• Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits.
• Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup.
• Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened.
• Blend in the tomato paste.
• Taste and adjust the seasoning with salt and pepper.
• Strain if desired.
• Slice the lamb and serve with the gravy.

EASY BRAISED MEATBALLS IN RED WINE GRAVY

Steps:

• Shape the ground beef into small meatballs using you favorite meatball recipe.
• Place into a baking dish in a single layer, and bake in a 350 degree oven for about 20-25 minutes (just to release some of the fat) set aside until cool enough to handle.
• Dust the meatballs generously in flour then shake off any excess flour.
• Heat oil in a skillet with about 3 tablespoon butter.
• Brown the meatballs (working in batches) well on all sides for about 3 minutes; place in a bowl.
• In the same skillet saute the onion and garlic until soft (about 6-8 minutes).
• Return the meatballs back to the skillet.
• Whisk in wine and tomato paste in a small bowl to blend well, then add to the skillet and bring to a boil.
• Continue boiling until the wine thickens slighty, stirring with a wooden spoon constantly (about 8-10 minutes).
• Add in broth, reduce heat to medium-low, cover and simmer until the flavors blend and the gravy thickens, stirring frequently (about 40-45 minutes, the longer simmering time the more flavor it will have).
• Season with salt and pepper, then transfer to a large serving bowl.
• Sprinkle with grated Parmesan cheese if desired.

BRAISED BEEF SHORT RIBS WITH RED WINE GRAVY AND SWISS CHARD

Steps:

• SHORT RIBS Preheat oven to 350°F. Place ribs on rimmed baking sheet; sprinkle with coarse salt and pepper. Sprinkle flour over; toss to coat. Heat 1/4 cup oil in heavy large wide pot over medium-high heat. Working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot. Add remaining 1/4 cup oil to pot. Add onions and next 4 ingredients; cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next 3 ingredients; stir to coat. Return ribs to pot, placing on sides to fit in single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer. Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat). Remove herb sprigs. Pass all braising liquid and vegetables through food mill into large bowl; return to pot. Spoon fat from surface. Season gravy to taste with salt and pepper and a few drops of balsamic vinegar, if desired. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes. DO AHEAD Can be made 1 day ahead. Refrigerate uncovered, until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, about 15 minutes. SWISS CHARD Heat oil in large pot over medium-high heat. Add garlic; stir 30 seconds. Add half of chard; toss to wilt, adding water by tablespoonfuls if dry, about 1 minute. Add remaining chard. Toss until wilted but bright green, about 3 minutes. Season to taste with salt and pepper. Divide ribs among plates. Divide chard among plates. Spoon gravy over ribs and serve, passing remaining gravy alongside.

CROCK POT BEEF WITH RED WINE GRAVY

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

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.

RED WINE GRAVY

Steps:

• Skin excess fat off pan juices.
• Place dish on stovetop and heat on medium. Add red wine scraping down pan, add marmelade. Cook 1 to 2 minutes.
• Stir in flour. Cook for 1 minute. Remove from heat. Gradually blend in stock.
• Return to heat, cook stirring constantly until gravy boils and thickens simmer for 3 minutes then season.