Beef Stewed in Red Wine

icono hoja Pair with: Cabernet Sauvignon

Thanks to the structure, body and tannins of Santa Helena Cabernet Sauvignon, it’s the perfect accompaniment for this kind of red meats.


Preparation time

20 Minutes


3 Persons


  • 700 gr of tenderloin, sirloin, top side or chuck.
  • 5 tbsp butter.
  • 1 garlic clove, minced.
  • 3 tbsp flour.
  • 1 tbsp fresh parsley, chopped.
  • 1/4 cup Santa Helena Cabernet Sauvignon.
  • 150 gr tomatoes, peeled, pitted and chopped.
  • ½ cup beef stock.
  • ½ tsp paprika.
  • 1 tsp oregano.
  • 2 tsp capers.
  • 2 tsp grated lemon peel, without the white part.
  • ½ tsp salt.
  • ½ tsp of ground black pepper.


  1. Cut the meat in thick pieces.
  2. Heat the butter in a large pan.
  3. Add the meat and garlic. Keep over fire until brown.
  4. Sprinkle with flour and continue cooking over low heat for 3 minutes.
  5. Add the remaining ingredients, cover and keep over a low flame for thirty minutes. Serve hot.