Recipe detail

Beef Beef Stew with Red Wine

10.4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Beef

Cuisine: Chinese

Program steps

  • Preheating:
  • 225 °C

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30 %
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30 %
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probe icon 135 °C
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Hot air
0 %
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Ingredients - number of portions - 10

Name Value Unit
beef ribs 2.5 kg


Name Value Unit
onion 200 g
carrot 200 g
celery 100 g
garlic 20 g
Bay leaf 3 g
thyme 5 g
dry white wine 1200 ml
beef broth 5 l
sea salt 3 g
ground black pepper 0.5 g

Nutrition and allergens

Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 563.4 kJ
Carbohydrate 4.2 g
Fat 40.2 g
Protein 48.1 g
Water 0 g


√ The first stage
◇ Seasoned raw ribs dipped in flour and grilled, stewed to a soup consistency
◇ Roasted and then stewed to produce aroma and stewed in the soup together
◇ Roast and color before stewing, which can save stewing time
◇ Roast first and then stew to remove excess fat, and the soup is less oily

√ The second stage
◇ The red wine broth should cover the surface, and the broth is 1.7 times that of beef
◇ Stew on medium heat for 2 hours to soften the glutinous muscles
◇ Uncover the lid for the first hour, speed up the stewing and bring to a boil
◇ Cover the lid for the second hour to prevent the surface of the sirloin from being air-dried and over-burned
◇ Take it out and cover it for 30 minutes to help soften the taste

√ The third stage
◇ Collect the juice on high heat, remove the beef, and make the soup separately
◇ Beef ribs need to consider weightlessness and step retention rate, the longer the stew, the better
◇ It is necessary to consider the upper level of access and safety issues
◇ Without the lid, the high temperature accelerates the juice collection and shortens the time
◇ Steam oven production does not require human care, stirring at any time

Recommended accessories

Vision Bake

GN container Stainless steel full

Enameled GN container