Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Mamledar Misal Pav, spicy bean curry and crispy pav Mamledar Misal Pav Cinnamon & Apple Oat Muffins served Cinnamon & apple oat muffins Spicy Ginger & Tequila BBQ Sauce served Spicy Ginger & Tequila BBQ Sauce Beef & Black Pepper burger served Beef & Black Pepper Burger Brie croissants served Brie, honey & walnut croissants
Beef stew with red wine served
Richly flavoured beef stew with red wine

Red Wine Beef Stew (Pörkölt)

Author: Flavelo
Recipes Main Courses
Although not everyone adds wine to a classic Pörkölt, the red wine version represents a deeper, more complex flavour profile. The wine's acids help tenderise the meat fibres, and the tannins enrich the gravy. This dish is halfway between Hungarian Pörkölt and French Boeuf Bourguignon – the best of both worlds.
🕒 Prep Time 20 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian / French influence

Ingredients

Equipment Needed

  • Heavy-bottomed pot
  • Chopping board
  • Wooden spoon

Allergen Information

⚠️ Sulphur dioxide (in wine)

Instructions

1 ✓

Cut the meat into 2-3 cm cubes. Finely chop the onion.

Tip: Uniform size is important so that every piece becomes tender at the same time.
2 ✓

Sear the meat in the fat in small batches to get a crust, then remove.

Tip: This step adds extra flavour (roasted bits), which makes the gravy tastier.
3 ✓

In the remaining fat, sauté the onion. Add the tomato purée and fry for 1 minute.

Tip: Frying the tomato purée caramelises the sugars and removes the 'tinned' taste.
4 ✓

Pull off the heat, stir in the paprika, crushed garlic and caraway. Return the meat.

Tip: We dissolve the spices in the fat.
5 ✓

Pour in the red wine and boil for a few minutes until the smell of alcohol evaporates.

Tip: This reduction concentrates the wine's flavour.
6 ✓

Season with salt and pepper, pour in a little water, and cook covered until tender (approx. 2 hours).

Tip: Always just top up with a little water to keep the sauce thick.

Recipe FAQ

What wine should I use?
The rule is simple: only put wine in the food that you would drink. A poor quality 'cooking wine' can ruin the dish. Dry, full-bodied red wine (e.g., Merlot, Cabernet) is best.
Does the alcohol evaporate?
Most of it does, but not 100%. During the long cooking time, the alcohol taste disappears, only the aroma remains.

Ingredients

  • 800 g Beef shin
  • 2 large heads Onion
  • 2 tbsp Lard (or Pork fat)
  • 1 tsp Paprika
  • 200 ml Dry red wine
  • 1 tbsp Tomato purée
  • 2 cloves Garlic
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tsp Ground caraway