Red wine with Tempranillo Braised Beef

Edenvale x Sarah Kiryshin Winter Recipe: Tempranillo Braised Beef

With the colder months settling in, more people will be choosing to stay at home where it’s warm and cosy, perhaps with a good book, their favourite streaming service, and a delicious home-cooked meal.

Entertaining family and friends at home becomes more appealing than going out for dinner and braving the elements. But sometimes it can be challenging coming up with new and exciting recipes that are not only tasty and impressive, but also simple to prepare.

To help inspire you to try something new each season, we’ve teamed up with Sarah Kiryshin (recipe developer, content creator and culinary personality who lives and breathes food and wine) to create four seasonal recipes that either use, or can be paired with, an Edenvale wine.

The first recipe in the series is Sarah’s Tempranillo Braised Beef using Edenvale Tempranillo Cabernet Sauvignon, the perfect winter warmer for your next night in. And if you happen to be ging dry this July, or loving Twenty Twenty Free, you won’t feel like you’re missing out on anything thanks to the inclusion of Edenvale’s alcohol-removed wine!

So why not try making the recipe below and let us know how you went by sharing it on Instagram and tagging us on @edenvalewines - we’d love to see your creations!

Recipe - Tempranillo Braised Beef

Serves: 4-6


  • 900 grams beef chuck roast, trimmed and cut into 5 cm pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 red capsicum, diced
  • 2 cups beef broth
  • 1 cup Edenvale Tempranillo Cabernet Sauvignon
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Chopped fresh parsley, for serving


1. Preheat your oven to 175°C.
2. Season the beef with salt and black pepper.
3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the beef and cook for 5-6 minutes, until browned on all sides. Remove the beef from the pot and set aside.
4. Add the onion, garlic, and red capsicum to the pot and sauté for 3-4 minutes, until the vegetables are softened.
5. Add the beef broth, Edenvale Tempranillo Cabernet Sauvignon, tomato paste, brown sugar, smoked paprika, dried thyme, dried oregano, and bay leaf. Stir to combine.
6. Return the beef to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and transfer it to the oven. Cook for 3-4 hours, until the beef is tender and falls apart easily.
8. Remove the pot from the oven and discard the bay leaf.
9. Serve the beef hot, garnished with chopped fresh parsley.
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