Thursday, 25 April 2013

Beef in red wine | Kukskitchen

Beef is an all-time-favourite in our households. It usually gets pressure cooked with spices and then dried in oil for a crispy effect. Beef in red wine is slow cooked, making the beef extra tender and full of flavour.

A few things before you start:

Use aluminium foil over the pan to get a tight seal. If serving for kids, avoid red wine and top it up with more stock. Serve with freshly baked bread rolls.Here is how I made it.

Beef in red wine
Prep time:30 min  
Cooking time:2 hrs 30 min  

1- Streaky bacon, chopped - 175g
    Braising steak, cut in to 4cm cubes - 900g
2- Small shallots - 12
    Baby or chantenay carrots - 12
3- Plain flour - 1 tbsp
    Red wine - 300ml
    Beef stock - 300ml
    Soy sauce, I used Kikkoman - 2 tbsp
4- Button mushrooms - 100g
    Dried herbs de provence - 1 tsp
5- Parsley - 4 tbsp
6- Sunflower oil or flora - 2 tbsp


  • Preheat oven to 160C/140C fan/gas mark 3.
  •  Fry the bacon in a frying pan, remove and transfer to a large casserole.
  • In the same pan, fry the steak in batches, transferring to the casserole as it browns and adding oil if needed.
  • Lower the heat and fry the shallots until golden brown.
  • Add the carrots, cook for 2 minutes, then transfer to the casserole.
  • Stir the flour into a little of the wine then add to the pan with the remaining wine, stock and soy sauce. Bring to the boil, stirring until thickened.
  • Add the mushrooms and herbs and pour mixture into the casserole.
  • Cover with a tight lid and cook in the oven for 2 hours or until the meat is tender.
  • Sprinkle with chopped parsley.


Sherin Deepu


  1. Looks wonderful,my H will definitely enjoy this dish.

  2. wow that was super quick. thank u dear

  3. tempting clicks sherin:)

  4. wow dear i will give it a try.. cant take wine.. i will exclude that ingredient hope taste still remain good for this recipe

    1. Thanks Teena. U can substitute wine with some beef stock dear... would be lovely.


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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