Beef Braised in Gratsi Red Wine Recipe: Rich Italian Slow Cook

This is a delicious recipe for Beef in Gratsi Red with Quince and Figs! The combination of the vibrant red wine with the sweetness of quince and figs creates a deep, rich flavor that’s hard to resist. As the beef simmers, it absorbs the wine’s flavors, while the figs add caramel undertones, and the quince brings a delightful fruity tang that perfectly balances the dish. For the full Italian table experience, start the evening with a bowl of Warm Marinated Olives and follow up with a deep dive into the world of regional Italian pasta. When the meal is done and the evening stretches out, read about the Best Beach Clubs Along the Amalfi Coast and start planning the next trip.

Pat dry the beef well, then coat each piece lightly with flour.

Heat the olive oil in a large pan over medium heat. Add the floured beef and sauté until browned on all sides. Add the onions and garlic, and cook until softened.

Pour in the Gratsi Red, cover with a lid, and let the wine infuse the beef for about 6 minutes. Then uncover to allow the alcohol to evaporate.

Add the figs and water, season with salt and pepper, cover, and reduce heat to medium. Let it simmer for 1 hour, stirring occasionally to prevent sticking.

Take the pan off the heat, and add the baby potatoes, quince pieces, and fresh oregano.

Transfer everything to an oven-safe dish, cover with a lid, and bake in a preheated oven at 180°C (350°F) for 1 hour.

Remove the lid, add the rest of the salt and pepper and bake for an additional 30 minutes, allowing the sauce to thicken and the potatoes to roast.

Sprinkle with chopped parsley and enjoy!