Braised Beef Rump in Red Wine

Delicious slow-cooked braised beef rump in red wine. A thick mouthwatering rich and meaty gravy with tender “melt in the mouth” pieces of prime rump steak with chunky carrots and mushrooms. Need I say more… Yum!

Well, I suppose I better say something ????. Before I go on to show you how to make this beauty a quick word about the cut of beef used. Traditionally, any good beef casserole would use what is known in the UK as braising steak. Braising steak is also known as chuck or neck steak. This is the same in the United States (US) and the United Kingdom. (UK)

For this particular recipe, I used a leaner cut known as rump steak in the UK or sirloin in the US. It is a little more expensive than chuck steak but it is leaner and has more flavor.

The difference in the names of the cuts of beef in the US and UK are illustrated below.

OK, with that cleared up let’s make this braised Rump (or sirloin) steak in red wine…

1. Gather all of the ingredients together

Apart from the beefsteak itself, the main ingredients for this braised beef rump in red wine recipe are mushrooms, carrots, shallots, red wine, beef stock, mixed herbs, and thyme. If you are a member of a red wine club you probably have many different varieties of wine at home. You can use them in this recipe and experiment to find out which one is the best to use.

Gather the ingredients together

With the ingredients together the only preparation is to peel and slice the carrots (make them good thick slices), slice the garlic, and finely chop the shallots.

The printable recipe below has the ingredient measurements and this particular recipe makes 6 good servings. Just scale up or down as required and remember that this braised beef rump in red wine recipe can be frozen. I always make too much and freeze individual portions to pop in the oven whenever I fancy.

2. Prepare the beefsteak

Whatever steak being used always lay it out and check for any fat or gristle that may be present. There will be a minimal amount if using rump or sirloin. Either way, simply trim away any fat and gristle and then cut the steak into good sized rectangles. Remember, the steak will shrink as it cooks.

The result should be lean diced beefsteak like this…

 

With the ingredients gathered and prepared the oven can be turned on and set at 160C / 140C Fan / 320F. For any future oven temperature conversions, I find these calculators useful tools… ▶

3. Prepare the braised beef rump in red wine

Preparing the casserole will take 10-15 minutes and is a nothing more than a chronological sequence of 4 steps.

a) Sweat off the shallots, garlic, and mushrooms

The first thing to do is melt the butter and a little oil over low-medium heat in a large casserole pot and add the chopped shallots, sliced garlic, and mushrooms. Keep alternating between stirring the pot and placing the lid on to sweat the ingredients off.

b) Add the meat and seal

As soon as the mushrooms start to color the meat can be added. Once added, season with sea salt and black pepper.

Keep stirring the pot until the beefsteak is sealed on all sides.

c) Form a roux and add the wine

Once the meat has been sealed add the flour to the pot.

Stir the flour in to form a roux and cook through for 2 minutes. Keep stirring so the flour does not burn. After 2 minutes add the red wine and stir this all together.

Finally, add the mixed herbs and thyme.

Mix all of this together and bring to a simmer. Allow the red wine to reduce by around a third. Don’t be too concerned it the liquid becomes quite thick in consistency at this time.

d) Finish with the beef stock and carrots

Once the red wine has reduced add the beef stock and sliced carrots.

Stir everything together and bring to a simmer. Once simmering place the lid on the casserole pot and place in the oven.

4. Slow-cook the braised beef rump in red wine and serve

The braised beef rump in red wine will be ready after 4-5 hours of slow cooking. Check it every hour or so just to make sure it’s not boiling dry. If the casserole does start to run dry of liquid simply add more beef stock and turn the oven down a little.

Once cooked remove from the oven and season to taste. Also, check the consistency of the sauce. It should be a relatively thick gravy. If not then either thicken with a small mixture of cornflower and water or simply heat over medium heat and reduce until the right consistency.

And that all there is to it folks. Wonderfully tasty slow-cooked braised beef rump in red wine. Fantastic for a family meal or entertaining a group of friends. Serve with fresh seasonal vegetables and potatoes or just dip in some buttered thick crusty bread. Either way, it’s a winner… Yum!

I really hope you enjoyed this post. Give the recipe a go and I’m sure you won’t be disappointed. If you’d like to be kept up to date with all other new recipes from The Yum Yum Club simply subscribe to our newsletter at the top of the page. Otherwise, follow us on Facebook and Pinterest by clicking the link.

As always, many thanks for reading and until next time… Steve.

5. Nutritional values

 

6. Printable recipe