Ingredients for Beef In Red Wine Brandy
- 3 lbs Lean Stewing Beef
- 1 cup Red Wine
- 1 (10 1/2 ounce) can Condensed Cream Of Mushroom Soup
- 1 (10 1/2 ounce) can Condensed French Onion Soup
- 1 lb Whole Mushroom
- 1/4 cup Brandy
- 1 cup Beef Broth
- 1 cup chopped Onion
- 2 cloves minced Garlic
- 1 teaspoon dried Thyme
- 1 Bay Leaf
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Olive Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef In Red Wine Brandy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Beef In Red Wine Brandy
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the beef, red wine, brandy, beef broth, onion, garlic, thyme, bay leaf, salt, and pepper. Mix well.
- Transfer the mixture to a 3-quart casserole dish or Dutch oven.
- Cover tightly with a lid or aluminum foil.
- Bake for 3 hours.
- While the beef is baking, prepare the mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the mushrooms and cook until softened and browned, about 5-7 minutes. Set aside.
- After 3 hours of baking, remove the casserole from the oven. Stir in the cooked mushrooms and brandy.
- Cover and bake for an additional 30 minutes.
- Remove from oven and let rest for 10 minutes before serving. Discard the bay leaf.
- Serve hot over rice or egg noodles.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
11g
Fat
55g
Carbs
2g
