10 winter simmered dishes with beef to simmer on the fire

In winter, we need a few essentials: a soft plaid, a cat that purrs affectionately, a flower chimney, and generous dishes. This season, make way for raclettes, tartiflets, Savoyard fondues, and other delights to prepare in large quantities. Among the unavoidable flavors, we retain the winter simmered dishes, in which meat, vegetables, and sauce, gently cook long hours.

Good cooking of the beef

Beef needs long cooking to become soft and tender at will. Another info to remember about the simmered dishes: it is better to bet on long cooking over medium heat, than on high heat. This type of dish needs time but also not to be abrupt. If you are in a hurry, you change your shoulder rifle and select another recipe, faster to cook. You can also favor a dish simmered with chicken which may require less time, depending on the recipe.

Long live the ox simmered dishes with red wine

Among the flavors that go perfectly with beef, we will remember the best: red wine. It’s simple, this duo is inseparable in the legendary homemade bourguignon beef. Of course, they do not work that in duet and many other flavors participate in the ballet, but they hold the main roles. They are therefore associated with many other ideas and ingredients like legumes in the recipe for braised beef with red wine and spices, white beans.
You can also transform a dish simmered with beef into winter parmentier mince. For example, in the beef tail parment maker, we first simmer meat with carrot, celery, bouquet garni, leek green, cognac, red wine, and beef broth, before covering the whole of puree potatoes. A variation as comforting as it is gourmet.

To follow, here are 10 variations of simmed beef dishes for this winter.