Pan Fried Beef In Wine Recipe

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Pan Fried Beef in Wine

Phil Galanti


This is an adaption from a Roman dish using Lamb. It is a family favorite and goes a long way

pinch tips: How to Freeze Fish, Meat & Poultry




20 Min


35 Min


Stove Top


1 1/2 lb
beef chuck cut into bite size pieces
1 Tbsp
1 Tbsp
canola or olive oil
4 clove
3 sprig(s)
fresh thyme
1 can(s)
anchovies packed in oil drained
2/3 c
dry red wine
2/3 c
beef or vegetable stock
1 Tbsp
oil cured black olives pitted

Directions Step-By-Step

I like to use a chuck roast or chuck steak for this and cut the meat myself. I find stew meat from a mega mart to be fatty and have a lot of waste. You can also freeze what you don’t use for other dishes.
Season meat with salt and pepper and then dust with flour shaking off excess.(try to get as much flour off as possible).
Heat oil and butter in a large skillet. Brown meat in skillet being careful not to crowd the meat make in several batches. Remove to bowl as you brown the beef.
Using a mortar and pestle grind the garlic, thyme and anchovies to make a smooth paste. (use a food processor or a wooden spoon if you don't have a mortar&pestle)
Return all the meat to the pan, add wine and stock then stir in the garlic mixture together with the sugar.
Bring the pan to a boil reduce the heat cover and simmer for 35 minutes or till the beef is tender. Remove lid stir in olives and mix to combine and continue to cook allowing the sauce to reduce.
Remove Beef to a serving bowl and serve with mashed potatoes , rice or pasta.

* May substitute lamb for beef. This is the traditional recipe called Pan Fried Roman Lamb
** Oil cured black olives have a strong flavor. You can leave them out if you like.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian