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Asturian-Style Beef in White Wine Sauce Recipe - Carne Gobernada


Carne Gobernada - Asturian-Style Beef in White Wine

Carne Gobernada - Asturian-Style Beef in White Wine

(c) 2012 Lisa Sierra Licensed to About.com

Asturian-Style Beef in White Wine or Carne Gobernada is a typical dish from Oviedo, capital of Asturias. It is prepared by very slowly cooking the chunks of beef in onions and white wine until they are tender. Depending on the cut of beef, it might take an hour or longer, but not with this version! The pressure cooker cuts the cooking time to about 30 minutes. Using a pressure cooker changes the appearance a bit, but not the flavor. Serve with fried or baked potatoes to soak up the sauce.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 Servings


  • 3.5 lbs. beef, such as chuck roast
  • 3 large yellow or white onions
  • 3 cloves garlic
  • 8-10 oz. white wine
  • 2-3 Tbs olive oil
  • salt to taste


Safety Note: This recipe contains general instructions on how to cook the stew with a pressure cooker. Always read and follow the instructions and safety precautions of the pressure cooker model being used.

Traditional Carne Gobernada Recipe, a slow simmer recipe, without the use of a pressure cooker.

Trim any fat and gristle from the beef and cut into small cubes, about 1/2-inch in size. Peel and finely chop the onions. Peel and mince the garlic.

Place meat in a bowl and mix in salt and minced garlic. Allow meat to sit in garlic for 5-10 minutes before cooking.

In a large frying pan or casserole pan, heat 1-2 tablespoons of olive oil Add meat and sauté cubes on medium heat until brown on all sides. Add onion and stir. Add 8 oz of white wine and simmer for a couple of minutes. The meat should release some liquid at this point.

Transfer meat mixture and liquid into a pressure cooker. There should be at least 2 cups of liquid, so add a bit of water if needed. (Do not fill the unit over two thirds full.) Seal and lock. Heat on high until the pressure indicator rises and a slight amount of steam is escaping. Reduce the heat to medium, and the cooker should retain the pressure. Cook for about 30 minutes.

Remove from heat and unlock the cooker to release the pressure. Once the cooker has released all pressure, open the lid and check the tenderness of meat, and amount of broth. If meat is not tender enough, add broth if needed, seal and return to the stove. Cook for another 5-10 minutes, then check again.

Serving Suggestions: Serve in open bowls with the broth and home-fried potatoes, or baked red potatoes. Accompany the hearty stew with a robust Spanish red wine, such as a Rioja or Ribera tempranillo.

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