Type what you have

Ingredients

• ✓ merlot wine
• olive oil
• onion
• garlic
• roma tomato
• tomato paste
• turkey sausage

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
2. 2 Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.

By az_starshine

Ingredients

• ✓ merlot wine
• olive oil
• onion
• garlic
• mushroom
• basil
• tomato
• tomato sauce
• tomato paste
• salt
• black pepper
• oregano
• white sugar

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat, and cook and stir the onion and garlic until translucent but not browned, 6 to 7 minutes. Stir in the mushrooms and basil, and cook and stir until the basil is wilted and the mushrooms are cooked through and have given up their juices, about 10 minutes.
2. 2 Pour in the whole peeled tomatoes, and bring the mixture to a boil, stirring and chopping tomatoes into pieces with a spoon. Pour in the tomato sauce and stir, crushing any large pieces of tomato left, and bring to a simmer. Let the sauce simmer until slightly thickened and bubbling, stirring occasionally, about 15 minutes.
3. 3 Stir tomato paste into the sauce, and fill the empty tomato paste can with Merlot wine, stirring to dissolve any remaining tomato paste in the can. Pour wine into the sauce, and stir well to combine. Bring the sauce back to a simmer, and stir in salt, pepper, dried oregano, and sugar. Let the sauce simmer until the seasonings are blended and the sauce is heated through, about 3 more minutes.

By Sarah Garland

Ingredients

• ✓ merlot wine
• olive oil
• onion
• garlic
• tomato sauce
• tomato
• tomato paste
• chicken bouillon granules
• basil
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion translucent, 5 to 7 minutes.
2. 2 Stir in tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper; bring to a boil, reduce heat to low, and simmer, stirring frequently, 1 hour.

By Celeste Debruzzi

Ingredients

• ✓ merlot wine
• cranberry
• raspberry
• white sugar

Instructions

1. 1 Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash cranberries. Reduce heat and simmer for 15 minutes.
2. 2 Serve hot or pour sauce into a container and refrigerate to serve cold.

By Ryan Downs

Ingredients

• ✓ merlot wine
• sugar
• orange peel
• lemon peel
• cinnamon stick
• clove
• nutmeg

Instructions

1. 1 Combine merlot, sugar, orange peels, lemon peels, cinnamon sticks, cloves, and nutmeg in a saucepan over medium heat; simmer until sugar is dissolved and flavors have blended, 10 to 15 minutes.

By Steph

Ingredients

• ✓ merlot wine
• butter
• yellow onion
• red onion
• shallot
• garlic
• tomato
• carrot
• mushroom
• beef broth

Instructions

1. 1 Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
2. 2 Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

By Randy

Ingredients

• ✓ merlot wine
• butter
• pancetta bacon
• sweet onion
• garlic
• salt
• tomato paste
• oregano
• turmeric
• curry powder
• herbes de provence
• black pepper

Instructions

1. 1 Melt 1 tablespoon butter in a skillet over medium heat. Cook and stir pancetta in melted butter until crisp, 7 to 10 minutes. Remove pancetta with a slotted spoon to a plate lined with paper towel to drain.
2. 2 Stir onion and garlic into the pancetta drippings in the skillet; season with salt. Cook and stir until onion is tender, about 5 minutes. Stir tomato paste with the onion mixture until smooth; season with oregano, turmeric, curry powder, herbes de Provence, and black pepper.
3. 3 Pour Merlot wine over the mixture and stir; bring to a full simmer and cook, stirring frequently, until the volume of the liquid is reduced by half, about 10 minutes. Melt remaining butter into the sauce; stir.
4. 4 Pour the reduced mixture into a blender; add the reserved pancetta and blend until smooth.

By Lora

Ingredients

• ✓ merlot wine
• butter
• mushroom
• garlic
• black peppercorn
• balsamic vinegar
• worcestershire sauce
• rosemary

Instructions

1. 1 Melt butter in a saucepan over medium heat. Stir in mushrooms, garlic, and peppercorns, and sauté until mushrooms are tender. Pour in wine, balsamic, and Worcestershire sauce, increase the heat to medium-high and reduce by 1/3. Stir in rosemary and cook for 1 to 2 minutes, until fragrant.

By Jon

Ingredients

• ✓ merlot wine
• chicken broth
• beef broth
• butter
• flour
• olive oil
• beef tenderloin
• black pepper
• shallot
• garlic
• thyme

Instructions

1. 1 In a heavy saucepan over high heat, combine wine, chicken broth, and beef broth. Bring to a boil; reduce heat and simmer until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead — cover and refrigerate).
2. 2 In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper; cook in hot oil until medium-rare, about 4 minutes per side. Transfer steaks to a plate.
3. 3 Stir shallots, garlic, and thyme into the skillet. Add 2 cups reduced wine mixture; bring to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

By CANMAD7

Ingredients

• ✓ merlot wine
• brown sugar
• garlic powder
• black pepper
• onion powder
• water
• worcestershire sauce
• soy sauce
• garlic
• liquid smoke

Instructions

1. 1 Combine brown sugar, garlic powder, pepper, and onion powder in a medium bowl. Stir in wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke until combined.

By valerierouse

Ingredients

• ✓ merlot wine
• beef consomme
• rice
• onion
• butter
• parsley
• bay leaf
• worcestershire sauce
• browning sauce
• brown gravy mix
• beef broth
• onion
• mushroom
• vegetable oil
• beef tip
• seasoned salt
• garlic powder
• worcestershire sauce
• all-purpose flour

Instructions

1. 1 Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth, and toss beef tips in flour mixture to coat. Remove beef with a slotted spoon.
2. 2 Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until beef is browned and no longer pink inside, about 10 minutes.
3. 3 Pour in beef broth and whisk dry brown gravy mix into beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and Merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
4. 4 About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into mixture and pour in beef consommé. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over rice.

By GloryB

Ingredients

• ✓ merlot wine
• beef chuck roast
• salt
• black pepper
• vegetable oil
• onion
• butter
• flour
• beef broth
• carrot
• celery
• thyme
• bay leaf

Instructions

1. 1 Generously season beef with salt and pepper.
2. 2 Heat oil in a large Dutch oven over high heat. Cook and stir beef in hot oil until browned on all sides, 10 to 15 minutes. Use a slotted spoon to transfer meat to a plate.
3. 3 Cook and stir onion, butter, and a pinch of salt in drippings in the Dutch oven until onion begins to sweat. Stir in flour; cook and stir until onion starts to soften, 3 to 4 minutes. Pour in wine; bring to a simmer and cook until wine is reduced by half, about 10 minutes.
4. 4 Return beef and any accumulated juices to the Dutch oven. Add broth, carrots, celery, thyme sprigs, and bay leaf; season with salt. Bring to a simmer, cover the pot with a lid, and cook over low heat until meat is almost tender, about 1 hour 30 minutes.
5. 5 Remove the lid and continue cooking at a simmer until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

By John Mitzewich

Ingredients

• ✓ merlot wine
• olive oil
• turkey sausage
• onion
• anchovy
• bell pepper
• mushroom
• black olive
• brown rice rotini pasta
• pasta sauce
• mozzarella cheese
• garlic powder
• italian seasoning
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, sausage, onion, and anchovies to the Instant Pot® once hot. Cook and stir, breaking up sausage until browned, about 5 minutes. Mix in bell pepper, mushrooms, and olives; stir to combine. Cancel Saute function.
2. 2 Scatter pasta evenly on top of sausage mixture. Pour in red wine. Spread pasta sauce evenly on top of the pasta, but do not stir.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
5. 5 Sprinkle mozzarella cheese, garlic powder, Italian seasoning, salt, and pepper on top of the pasta. Stir to incorporate. Serve immediately.

By thedailygourmet

Ingredients

• ✓ merlot wine
• beef chuck roast
• salt
• black pepper
• olive oil
• onion
• mushroom
• tomato paste
• garlic
• thyme
• beef broth
• red potato
• carrot
• celery
• all-purpose flour

Instructions

1. 1 Pat roast dry and season liberally with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Saute function. Add roast to the hot pot and brown for 5 to 8 minutes per side. Remove to a plate.
3. 3 Add onion to the pot, adding more oil if needed, and saute until browned, 5 to 7 minutes. Add mushrooms; cook and stir until browned, 3 to 4 more minutes. Add wine and scrape up any browned bits with a wooden spoon. Stir in tomato paste, garlic, and thyme.
4. 4 Add beef broth. Place roast on top of the mushrooms and onions. Add potatoes, carrots, and celery. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 80 minutes. Allow 5 to 10 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove roast and vegetables to a bowl.
6. 6 Switch to Saute function. When juices begin to bubble, whisk in flour and cook to thicken, 2 to 3 minutes.

By Gary Mills

Ingredients

• ✓ merlot wine
• all-purpose flour
• salt
• black pepper
• beef chuck roast
• olive oil
• yellow onion
• garlic
• rosemary
• beef stock
• tomato paste
• bay leaf
• carrot
• pearl onion
• celery
• rosemary

Instructions

1. 1 Stir together flour, salt, and pepper in a small bowl.
2. 2 Pat chuck roast dry with a paper towel. Sprinkle flour mixture all over roast, pressing lightly to ensure it sticks to the meat.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select Sauté function. Add roast to the hot oil and cook, without turning, until browned, about 3 minutes. Turn roast to brown each side, about 3 minutes per side. Transfer roast to a plate.
4. 4 Add onion, garlic, and minced rosemary to the pot; cook, stirring often, until onion is translucent, about 6 minutes. Add beef stock, wine, and tomato paste and simmer while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Return roast to the pot; add bay leaf.
5. 5 Close and lock the lid, select Meat/Stew function, and set the timer for 40 minutes.
6. 6 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer roast to a plate, tent with aluminum foil, and let rest for 15 minutes.
7. 7 Add carrots, pearl onions, and celery to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 5 to 10 minutes for pressure to build.
8. 8 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
9. 9 Slice roast against the grain, or use 2 forks to pull meat into chunks. Transfer roast, vegetables, and sauce to a serving platter. Discard bay leaf and garnish with rosemary sprigs.

By Jill Sander

Ingredients

• ✓ merlot wine
• bottom round steak
• salt
• black pepper
• all-purpose flour
• avocado oil
• green bell pepper
• onion
• carrot
• celery
• garlic
• tomato
• worcestershire sauce
• salt
• oregano
• paprika

Instructions

1. 1 Dry steak well with paper towels and cut into four 4-inch pieces. Season with salt and black pepper.
2. 2 Place flour into a shallow bowl. Dredge steak in flour, shaking off excess.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 1 tablespoon avocado oil in the pot. Working in batches, cook steak in hot oil until browned, about 2 minutes per side. Transfer browned steak to a warm plate and set aside.
4. 4 Add remaining 1 tablespoon avocado oil to the pot. Cook and stir bell pepper, onion, carrot, and celery in hot oil until onion is soft and translucent, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 1 minute. Pour in wine to deglaze the pot. Mix in tomatoes, Worcestershire sauce, 1 teaspoon salt, oregano, and paprika. Return steak to the pot and push down into tomato mixture.
5. 5 Close and lock the lid. Select manual pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Allow pressure to release naturally according to manufacturer's instructions, about 5 minutes. Carefully open the valve to release remaining pressure, about 5 minutes more. Unlock and remove the lid.

By Bren