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As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to ...
HEAT remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.
This recipe uses both cubed beef chuck and pork shoulder for a chunky, meat-foward chili. Dried guajillo chiles make things smooth and rich, and chiles de arbol add heat. You’ll definitely want ...
Because red wine makes everything better—including this hearty slow cooker beef stew. Get the recipe for Slow Cooker Red Wine Beef Stew . Becky Luigart-Stayner
The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vin ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces.
Beef bourguignon cooked in a Dutch oven. Beef bourguignon (US: / ˌ b ʊər ɡ iː n ˈ j ɒ̃ /) or bœuf bourguignon (UK: / ˌ b ɜː f ˈ b ɔːr ɡ ɪ n. j ɒ̃ /; [1] French: [bœf buʁɡiɲɔ̃]), also called beef Burgundy, and bœuf à la Bourguignonne, [2] is a French stew of beef braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic ...
The taste begins dry but the oak and fruit flavors quickly come through. As a result of its longer aging, Mukuzani has more complexity than the other wines made from Saperavi grapes. It goes particularly well with steaks and dark meats. The matured wine contains 10.5–12.5% alcohol and has 6.0–7.0% titrated acidity. It has been produced ...
Stir in the garlic and cook for another minute. Add the tomato paste and cook for 1 minute more. Add the red wine and cook, scraping the bottom of the pan, until it is mostly reduced, about 3 minutes.
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