Beef In Red Wine Sauce Recipe

Name: Beef In Red Wine Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg rump of beef; 40 gm pancetta, cut into strips; 2 x carrots, cut into small pcs; 3 x onions, cut into small pcs; 1 x celery stalk, cut into small pcs; 2 x leaves fresh sage, (2 to 3); 1 sprg fresh rosemary; 2 x fresh bay leaves Black pepper corns; 3 Tbsp. extra virgin olive oil; 50 gm butter; 1 bot red wine, (preferably full bodied e.g. shiraz/barbera); 500 gm buckwheat polenta; 1 1/2 lt water Salt

Servings: persons

1 kg rump of beef
40 gm pancetta, cut into strips
2 x carrots, cut into small pcs
3 x onions, cut into small pcs
1 x celery stalk, cut into small pcs
2 x leaves fresh sage, (2 to 3)
1 sprg fresh rosemary
2 x fresh bay leaves Black pepper corns
3 Tbsp. extra virgin olive oil
50 gm butter
1 bot red wine, (preferably full bodied e.g. shiraz/barbera)
500 gm buckwheat polenta
1 1/2 lt water Salt

1
With a paring knife make small cuts into the meat and fill the cuts with pancetta.
2
Tie the meat with string (for shape) and place in a bowl.
3
Add in the carrots, onions, celery and a few leaves of the sage, bay leaves, rosemary and a few pepper corns.
4
Cover all the ingredients with the wine and let them marinate for at lest ten hrs, turning the meat over every two hrs.
5
When it is ready remove from the bowl and dry the meat.
6
In a casserole dish heat the butter with the extra virgin olive oil over a medium heat.
7
Add in the meat, season it with salt and brown it on all sides.
8
Add in the vegetables and the remaining herbs and cook them for a few min.
9
Add in one c. of marinade, cover with a lid and cook it on a low flame.
10
Cook for about 1 1/2 - 2 hrs adding a c. of the marinade at a time till all is finished.
11
When the meat is cooked, remove and pass the remaining sauce through a mouli, reheat and adjust seasoning.
12
Serve the sauce with the meat sliced, on polenta.
13
POLENTA DI GRANDO SARACENO:In a saucepan bring salted water to the boil.
14
Add in the polenta, whisk to avoid lumps.
15
Cook over a low heat for 35-40 min, stirring it often with a wooden spoon
16
(note - polenta will stick to the pot and make a crust on the saucepan, this will give it a smoky flavour).
17
Tip out onto a board and slice.

9790

kcal

Calories

1068

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg rump of beef, 40 gm pancetta, cut into strips, 2 x carrots, cut into small pcs, 3 x onions, cut into small pcs, and more.

Yes, Beef In Red Wine Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!