Beef in red wine sauce is a gorgeous warming meal. It takes a little time to prepare but the taste is worth it. Enjoy with the family at the weekend.
There are some days when I just feel like pottering about in the kitchen. There is something relaxing about stirring pots and pans and taking your time to create a meal.
When you sit down to eat it tastes much nicer, a reward for the work you put in and the extra time you have taken to make it.
Usually I make some time for cooking at the weekend. When you work all week then you just want quick meals that you can prepare with no fuss when you come home. Sundays are great days for spending in the kitchen.
As I had a bottle of red wine I thought I should make something to enjoy the wine with. I decided that beef in red wine sauce would make the perfect accompaniment. It was also the ideal meal for cooking slowing, enjoying the delicious smells that wafted from the oven as the beef cooked.
The beef in red wine sauce is cooked in stages. First the beef is browned gently in a pan. While it is browning the onions, garlic and mushrooms can be chopped and then added to the pan to sauté. Finally the sauce is made, mixing tomato purée, red wine and beef stock and bringing to a gentle simmer. A few herbs are added and then the dish is cooked in the oven in a casserole dish. It is left to cook for a couple of hours until the beef absorbs the flavours of the wine and becomes meltingly tender.The beef in red wine sauce will take an hour and a half to cook leaving you time to prepare some vegetables to go with it. It is perfect served with mash or on a warmer day some salad and crusty bread. The sauce is perfect for mopping up with crusty bread, a habit I learnt during family holidays in France and that my dad always frowned upon.
The beef in red wine sauce was perfect for a leisurely meal, enjoyed with a glass of red wine eaten outside in the garden with the birds singing in the tree. We enjoyed a rare sunny evening, in an August that had been more like Autumn with rain and drizzle more common than sunshine. It was rich and tasty and there was plenty to go around.
It would be the perfect dish for enjoying at a dinner with friends, it could be prepared ahead of time and just cooked in the oven and brought out at dinner time. It could also be cooked in a slow cooker, prepared the night before and placed in the slow cooker in the morning. I imagine it would be lovely to come home to the smell wafting around the house on a cold winter evening. The dish was a big success and I will be making it more often.