Beef Braised in Sweet White Wine

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“The Best Recipes in the World; Mark Bittman. Reportedly a specialty of southwestern France. He recommends using Montbazillac, a good Sauterne ,or Barzac. The sauce is described as “nicely but not cloyingly sweet”. Recommended to serve over buttered noodles.”
3hrs 30mins

Ingredients Nutrition


  1. Add 2 tablespoons oil in a large skillet over med-high heat; wait a minute or so and when the oil is hot, add the beef.
  2. Brown the beef well on both sides, about 10 minutes, adjusting heat so the meat browns but does not burn.
  3. Sprinkle the meat with salt and pepper as it browns.
  4. Transfer meat to a plate; decrease heat to medium.
  5. Add the remaining oil and vegetables to the skillet; stir once, then cover.
  6. Cook for 10-15 minutes, stirring once or twice, until the onions are browned, dry, and almost sticking to the pan.
  7. Uncover, then add the wine and stir.
  8. Add in the meat and cover again.
  9. Adjust the heat so the mixture simmers steadily but not violently and cook until the meat is tender (this may be as short as 90 minutes or as long as 3 hours).
  10. Transfer meat to a cutting board; let it rest for a couple of minutes.
  11. Taste and adjust the sauce seasoning; you should be able to taste the pepper.
  12. If the mixture is very thin (unlikely), boil it down for a few minutes, as needed.
  13. Carve the meat and serve it with the sauce spooned over it.

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