Beef and Onions Braised in White Wine

The following is a Guest Post.

I couldn’t miss the chance to discuss my favorite tipple and cooking ingredient…..

White white and red wine differ in taste, color, and texture. But aside from drinking it, one of the best things about wine is that it can make your usual dishes into remarkable meals. In fact, white wine is normally used to “deglaze the brown bits for a pan sauce for sautéed fish, chicken, pork, or mushrooms,” according to food blog Fine Cooking.

Aside from being used to deglaze your dishes, white wines can also stabilize your dish’s acidity. The popular English brand M&S clarified that most white wines taste best while they are still in their “youthful and fresh” condition. Wine varieties such as Cognac and Chardonnay are some of the commonly used wines to add a flavorful taste to a dish. To give you a sumptuous white wine-garnished dish, a recipe is provided below.

The recipe, Beef and Onions Braised in White Wine, has been updated, nutrition information added, and re-posted here: Braised Beef & Onions.

This was one of those beef dishes that fell apart when I stuck a fork in it…. Incredibly tender and flavorful.

It was wonderful with Garlic Mashed Potatoes the first day and tossed with pasta the second.

Last updated: 2022-02-09