Beef Stewed in Red Wine

Pairings

The ideal accompaniment for this delicious dish:

Cabernet Sauvignon: Intense ruby red with purple tones, high fruit intensity in nose, enhancing red fruits as cherries, berries and sweet spices, mixed with toasted smooth notes of vanilla and cedar.

Ingredients

  • 700 Gr. of Tenderloin, Sirloin, Top Side or Chuck
  • 5 Tbsp. Butter
  • 1 Garlic Clove, minced
  • 3 Tbsp. Flour
  • 1 Tbsp. fresh Parsley, chopped
  • 1/4 Cup Cabernet Sauvignon or Blend
  • 150 Gr. Tomatoes, peeled, pitted and chopped
  • ½ Cup Beef Stock
  • ½ Tsp. Paprika
  • 1 Tsp. Oregano
  • 2 Tsp. Capers
  • 2 Tsp. grated Lemon Peel, without the white part
  • ½ Tsp. Salt
  • ½ Tsp. of Groun Black Pepper

Preparation Time

35 Minutes

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Directions

Thanks to the structure, body and tannins of Castillo de Molina Cabernet Sauvignon or Blend, they are the perfect accompaniment for this kind of Red Meats.

  1. Cut the meat in thick pieces.
  2. Heat the butter in a large pan.
  3. Add the meat and garlic. Keep over fire until brown.
  4. Sprinkle with flour and continue cooking over low heat for 3 minutes.
  5. Add the remaining ingredients, cover and keep over a low flame for thirty minutes. Serve hot.