Braised Feather Blade of Beef In Non-Alcoholic Red Wine



Note: this post contains affiliate links, for more information see my previous post about my partnership with

The time has come to share my final recipe as part of my collaboration with – and also my last recipe before the baby arrives but I’ll write about that in a separate post! This braised beef recipe uses Zeno red wine as the main ingredient for the braising. I’m not usually a fan of red wine as I prefer sweeter white or rosé options but I had a glass with my dinner and really enjoyed it!

I served this braised beef with chive mashed potatoes. It’s not included in the recipe but if you want to make it yourself:

  • 1kg of floury potatoes (for 4 people-
  • 10g chives
  • 50g butter (can be dairy-free)
  • 50g milk (can be dairy-free)
  • cream (can be dairy-free)
  • 1 egg yolk

Boil the peeled potatoes for 20 minutes, strain and mash them along with the remaining ingredients apart from the chives. Season with pepper & salt. Chop the chives into small pieces and spoon it under the mash.



Adjust Servings
1kg feather blade of beef cut into one piece per person
4 shallots
2 large carrots
2 celery sticks
4 cloves of garlic
500ml non-alcoholic red wine
500ml boiling water
1 beef stock cube
1 bouquet garni
4 cloves This is not the same as garlic cloves
rapeseed oil and butter


Preheat the oven to 170°C
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Season the beef with pepper & salt
Melt butter in a frying pan
Get a casserole ready or if you're using a combination cooker (pressure/slow) add a bit of butter to that pot.
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Cook the beef at medium high heat until brown
Similar to making Belgian stew, you want to have some browned bits on the pan for the wine to then soak up later.
Once cooked, add the beef to your casserole or pressure/slow cooker pot.
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Chop the carrots in large chunks
Do the same for the celery and onion
Peel and flatten the garlic
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Add the vegetables to the frying pan with a bit of oil
Cook until the onions have softened, then transfer to the beef casserole/pot.
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Add the wine to the frying pan
Use a wooden spoon to scrape off all the browned bits from the bottom of the pan to soak into the wine
Transfer to the beef pot/casserole and add the boiling water and beef stock cube. If the beef isn't fully covered, add more water and wine.
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If using the oven
Cook for 4 hours under a lid, check from time to time to make sure the beef is still covered and not drying out.
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If using a pressure/slow cooker
Pressure cook for 30 minutes, then put on slow cooker mode for 4 hours.
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Once ready you can thicken the sauce more if you want
You can do so by straining the juices into a pot and mixing in cornstarch (half a tbsp at a time) at high heat. You can also strain the juice and add 2 tbsp of beef gravy granules.
Once thickened you can add it back to the casserole/pot.
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