20-minute beef in red wine

20-minute beef in red wine

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 5 mins Cook: 15 mins


Serves 1
A rich and warming one-pot casserole for one

Nutrition and extra info

  • Freezable


  • kcal619
  • fat37g
  • saturates13g
  • carbs16g
  • sugars13g
  • fibre3g
  • protein47g
  • salt0.74g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g sirloin or rump steak
  • 1 small onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely sliced
  • pinch dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • glass red wine
  • 200g can chopped tomato


  1. Heat the oil in a pan. Fry steak for 2 mins on each side until brown. Remove steak to a plate, then throw the onion, garlic and oregano into the pan. Fry for 5 mins until starting to turn golden.

  2. Tip the wine and tomatoes into the pan, then simmer for 10 mins until thickened and rich. Slice the steak into chunks, return to the pan with any juices, then simmer for a few mins to reheat. Serve with pasta, chips or some fried potatoes.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
spindoctor's picture
21st Oct, 2019
Before frying the meat marinade it in the red wine overnight. When ready to cook drain of the wine use the marinade when it states adding the wine to the recipe. Dry the meat in a kitchen towel BEFORE you fry it, wet meat will not brown and will become chewie. The meat will have a nice red wine flavour
Frantic Flapjack
7th May, 2019
This worked very well - husband loved it. A good hearty dish to serve when you're short of time. Served with green vegetables and rice.
24th Jan, 2017
Great mid week easy meal, pop it in the slow cooker and if cooking for more use less expensive beef.
25th Feb, 2017
Added a couple of anchovies which boosted the flavour a bit. Nice enough but not memorable . Better if you use beef skirt and slowly cook it
19th Nov, 2012
I had to simmer the beef for another hour to allow it to absorb the flavour of the sauce.
30th Jan, 2012
Not bad, I had mine with pasta. It needed plenty of salt and pepper. I also added a little balsamic vinegar to the onions.
3rd Mar, 2011
Personally found it far too much for one person, meat cooked lovely, sauce could have been a little thicker.
16th May, 2010
i made this a while ago & thought it was really nice. quite rich and i did have to simmer it for a while so the meat was tender.
josie9's picture
5th Oct, 2009
This made a very nice meal but would say pick your wine carefully as it can be quite rich.
2nd Apr, 2008
Ok, but the meat didn't seem to have enough time to soak up the flavours. The sauce itself was delicious.
KansasKate's picture
20th Feb, 2014
A couple of questions: In the US, the standard pour for a glass of wine is 5 fl.oz (150ml) or 1/5 of a bottle. Is it the same in the UK? Should the can of tomatoes be drained, or is the juice added as well? MTIA.
goodfoodteam's picture
28th Feb, 2014
Hi there, thanks for getting in touch. A glass of wine in the UK varies from 125-175ml, so 150ml would work well. With regards to the tomatoes, we recommend adding the juice too.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?