- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Beef Stew in Wine: A traditional and tasty recipe that combines flavors and textures for a complete dish. Easy to prepare and delicious.”
What you need to know
- Easy to make and delicious, combining flavors of meat, vegetables, and red wine.
- Serves well hot accompanied by rice and salad.
- The recipe takes only 20 minutes to prepare and 30 minutes of total cooking time.
- This is a traditional and authentic recipe.
Ingredients
Main
- 1 kg of shank meat cut into cubes
- 2 tablespoons oil
- 1 large onion, chopped
- 3 mashed garlic cloves
- 2 sliced carrots
- 1 large potato in cubes
- 2 cups dry red wine
- 2 bay leaves
- Salt and black pepper to taste
- 2 cups of water
Instructions
Principal
- Heat the oil in a pressure cooker and brown the meat on all sides.
- Add the onion and garlic, sautéing until the onion is translucent.
- Add the carrot and the potato, stirring well to incorporate the flavors.
- Pour the red wine into the pan and add the bay leaves, salt, and black pepper.
- Cover everything with water and mix.
- Close the pot and cook for 1 hour, after reaching pressure.
- Turn off the heat and let the pressure release naturally before opening.
- Check the texture of the meat, if necessary, cook a few more minutes without pressure.
- Serve hot accompanied by rice and salad.
Chef's tips
- Reserve a few minutes to make the water mixture at the end to maintain the flavor.
- Use a little more salt and black pepper to ensure the perfect seasoning.
- Cook for a few more minutes if necessary so the meat becomes tender.
Variations
- For a different flavor touch, you can add a little black pepper at the end.
- For those who like a proper dessert, you can prepare desserts like dulce de leche or brigadeiro.
- For a vegetarian version, you can replace the meat with breaded mushrooms.
Substitutions
- To replace the garlic, you can use chives instead.
- If you don't have bay leaves, you can substitute with basil leaves.
- To heat the meat even more, you can add a little olive oil at the end.
How to store
The wine-braised meat can be stored in an airtight container in the refrigerator for up to 5 days. If stored correctly, it can be stored frozen for up to 3 months.
Can it be frozen?
- Wine-braised meat can be frozen, but it must be thawed in the freezer before being reheated.
- When thawed, it can be heated in a pressure cooker or in a normal pot.
- To maintain the flavor, you can add a little more water or wine to the preparation.
What to serve with
- It is perfect with white rice or brown rice.
- For a flavor combination, you can serve it with fruit salad or a green leaf salad.
- For a dessert, it can be served with ice cream or dulce de leche.
Frequently asked questions
How can I prepare the stewed meat with wine?
First, brown the meat in a pressure cooker. Then, sauté the onion and garlic and add the carrot and potato. Pour in the red wine, bay leaves, salt, and black pepper. Cover with water and cook for one hour, after reaching pressure.
Should I add water at the end of the recipe?
Yes, you must add water to form a salty paste, which will maintain the flavor of the wine-stewed meat during cooking.
Can I replace the red wine with white wine?
No, red wine is essential to give the flavor and the stewed meat color tone to the wine. It cannot be substituted with white wine.
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