Roast Beef - Sunday roast with a dash of red wine

Recipe: Roast beef with red wine, buttered vegetables and German / Bavarian dumplings

0.0 from 0 votes
Difficulty: medium


preparation time


cooking time


calories / serving

approx. 707


    Here is the recipe for my roast beef with red wine. There are now a total of five ways I cook my roast beef. However, this variant here is the "classic" - I would say so.


    • 1kg roast beef

    • 2 onions diced

    • 100g celery diced

    • 2 carrots diced

    • 1/2 leek sliced

    • 200ml red wine

    • 600ml water

    • salt, pepper

    • 1 tbsp beef broth powder

    • 1 tbsp gravy powder

    • 1 tsp dried marjoram

    • 1 tsp dried parsley

    • 1 tsp dried chives

    • 4 bay leaves

    • 1 tbsp oil

    • 1 pack of "Bavarian" dumpling dough

    • 1 packet of buttered vegetables


    • Season the roast beef with salt and pepper. Heat the oil in a pan and sear the roast beef in it. The meat can also be "burnt" a little.

    • Switch the oven to approx. 180 degrees top/bottom heat and place the roast in a casserole dish. If you want, you can put the roast in the oven "without preheating" and continue with the next step.

    • First, the onions, leeks, carrots and celery are fried in the same pan for about 5 minutes.

    • Then the pan is extinguished with the shot of red wine and stirred properly.

    • The pan should then be seasoned with salt, pepper, stock powder, gravy and the herbs.

    • Once the wine has boiled down well, it's time to top up the pan with water. Bring to a boil and then pour the pan over the roast in the oven.

    • From now on, the roast beef should roast for about 1 1/2 hours.

    • About half an hour before the end of the roasting time you can take care of the dumplings and the buttered vegetables. Simply prepare and cook it according to the instructions - then nothing will go wrong.

    • As soon as the roasting time is over, you can take the roast out of the oven and pour the sauce through a sieve into the pot.

    • Now for the totally old-fashioned way – grab a whisk and push or stir the veggies through the sieve. It's hard to believe, but the sauce tastes different than if you just pureed it.

    • Otherwise just cut the meat. Serve everything together and the delicious roast beef is ready.


    • In addition to dumplings for a Sunday roast, potatoes or homemade mashed potatoes are also suitable as a side dish. Incredibly tasty.

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