Recipes with red wine

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

"Tastes best if you marinate your ham the day before cooking."

Boneless beef short ribs, slow braised in a small crockpot (or pot if desired) perfectly sized for two servings.

Classic way to grill and serve a great sirloin steak. The mushroom red wine sauce had a perfect balance and was very easy to prepare. I grilled my steak in a cast iron grill pan to medium-rare and served with a stuffed tomato and a green salad.

A prize winning best of the best meatloaf. Best meatloaf I've ever had.

A very simple and hearty turkey chili recipe from the west coast. Even better the next day and an excellent way to use up leftover turkey.

My family loved this meatloaf! I used hot Italian turkey sausage and italian breadcrumbs; also, made the sauce with red wine. The leftovers were eaten before going to bed. It's a winner.

Chock full of beef and loads of veggies that suck up the flavor of the red wine, herbs and garlic. Make up a large batch on the weekend and freeze in individual portions in zipper bags for up to 3 months.

Beef tips marinated in red wine. Pancetta (or bacon), garlic and onion. Simple flavors highlighted by earthy mushrooms, simmered long and slow.

An excellent rendition of Coq au Vin - chicken cooked in red wine for the crockpot. The sauce is packed with layers of flavor, perfectly balanced and the chicken was fall apart tender.

I've made this one for decades, and it is the one I keep going back to. More than one meat-lover has mistaken the bulgur for ground beef.

I love this sauce! The sodium in a whole pot is less than the amount in one serving of "heart healthy" jarred sauce.

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

Classic boeuf bourguignonne with beef marinated in red wine, braised until fork-tender, then finished with caramelized pearl onions, mushrooms, and ripe tomatoes. The crown jewel of French comfort cooking.

Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.

Hunter's minestrone with cubed beef, kidney beans, pasta shells, and red wine simmered for four hours in three stages. A hearty, meaty Italian soup built for cold weather.