Meat and Red Wine Fondue Recipe
A few years ago, my friend Céline told me about a meat and red wine fondue, and I immediately knew I had to try it. So, during the holidays, I finally made it—and let me tell you, it was a huge hit!
I was already familiar with Fondue Bourguignonne, where pieces of meat are cooked in hot oil, and with Chinese-style fondue, where meat and vegetables are cooked in a flavorful broth. But I had never tried cooking meat in red wine before. And wow, what a treat!
This Meat Fondue recipe is such a fun and easy way to share a meal. Instead of cooking the meat in oil or a regular vegetable broth, you cook bite-sized pieces of beef, chicken, pork, or veal right at the table in a fragrant red wine broth. Everyone cooks their own meat exactly the way they like it, then dips it into their favorite sauces. It’s relaxed, interactive, and perfect for a cozy dinner with family or friends.
The secret to a really good red wine fondue is, of course, the wine broth. It needs to be well seasoned and packed with flavor before you start cooking the meat. Don’t worry, though—it’s much easier to make than it sounds, and I’ll walk you through everything below.
For the meat, I used a combination of beef and chicken, but you can easily switch things up. Pork and veal tenderloin are also delicious options. Add a few homemade sauces, some potatoes or a crisp green salad on the side, and you’ve got a seriously fun meal that everyone can enjoy around the table.
Meat and Red Wine Fondue Recipe
What ingredients do you need to make this red wine fondue recipe?
- beef (yes, but which piece of meat for a fondue?): it is recommended to choose a piece of rump steak, pear or whiting.
- chicken breasts
- you can also use other meats if you wish, such as pork tenderloin or veal.
Cut the meat into cubes of approximately 2 centimeters on each side, starting by making strips then making small regular cubes.
Remember to take your meat out at least 30 minutes before starting your fondue so that they are at room temperature. This will make them much more tender and flavorful when eaten.
You can even use button mushrooms for dipping to complement pieces of meat. And your broth must be very hot in the fondue pot before dipping your meat in it!
For the red wine broth
- a bottle of red wine (a good wine such as a Pinot noir from Alsace, a Bordeaux wine or a Côtes-du-Rhône for a fondue with character)
- a clove of garlic
- an onion or a shallot
- a slice of smoked bacon
- chicken or vegetable stock
- clove
- freshly ground black pepper
- a small bouquet garni (bay leaf, thyme, rosemary)
- olive oil
- If you want, you can always put some carrots in thin slices or small cubes.
How much meat for a fondue for 6 people?
In general, it is recommended at least 150 g per person and up to 250 g depending on whether you are a more or less “big eater”. For 6 people I would advise you to choose 2 or 3 types of meat and take at least 1 kg.
What side dishes can you serve with this Red Wine Fondue?
- French Gratin Dauphinois
- Oven-Baked Potato Wedges
- Creamy Mashed Pumpkin
- Oven Baked Sweet Potato Fries
- Baked Polenta Fries
- Baked Root Vegetable Gratin
- Pumpkin Gratin
- Leek fondue
- Steamed vegetables (potatoes, broccoli, carrots, etc.)
- Mushrooms
With what sauces can you serve your Burgundy Fondue ?
For 6 people, I recommend accompanying this meat fondue with 3 to 4 different sauces.
Here is the top of my beef fondue dipping sauces :
- Cheddar Cheese Sauce
- Spicy and Smoky Tomato Sauce
- Avocado and Herb Green Salsa
- Garlic and Chive Cottage Cheese Dip
- Healthy Mayonnaise
- For this fondue, I also made a samurai sauce that I had never tried before. To make it, you will need to mix: 2 tablespoons of tomato paste or Ketchup + 2 tablespoons of yogurt or heavy cream + 1 teaspoon of spicy mustard + 3 or 4 pinches of chili powder.
- Barbecue – Tartar – Bearnaise – Ketchup – Mustard
Meat and Red Wine Fondue Recipe
Equipment
- 1 Fondue set
Ingredients
- 600 g rump fillet (cut into large cubes)
- 600 g chicken breasts (cut into large cubes)
FOR RED WINE BROTH
- 1 bottle of red wine
- 1 garlic clove
- 1 onion or a big shallot
- 1 slice of smoked brisket cut into bacon pieces
- 50 cl chicken stock
- 1 clove
- 1 small bouquet garni (bay leaf, thyme, rosemary)
- Black pepper
- Olive oil
Instructions
- Prepare the meat. Cut each type of meat into bite-sized cubes, about ¾ inch (2 cm) on each side. Keep the different meats in separate containers and refrigerate until you're ready to serve.
- Prepare the sauces. If you're making homemade dipping sauces, prepare them ahead of time and keep them refrigerated in small bowls until you're ready to eat.
- Make the red wine broth. Peel and finely chop the garlic. Peel the onion and thinly slice it. Cut the brisket into small pieces, similar to bacon lardons.Heat a drizzle of oil in a large saucepan and cook the brisket over medium heat for a few minutes, until lightly browned. Add the sliced onion and cook for a few more minutes until softened and golden. Add the garlic and bouquet garni, stir well, then pour in the red wine and broth.Bring the mixture to a boil. As soon as it starts to simmer, reduce the heat and let the broth simmer uncovered for 15 to 20 minutes. This gives the wine and aromatics time to develop a rich, flavorful broth.
- Heat the fondue broth. When you're ready to eat, carefully transfer the hot broth to your fondue pot and heat it again so it stays gently simmering at the table.
- Cook the meat at the table. Skewer a piece of meat with your fondue fork and dip it into the simmering broth. Cook the beef for about 1 to 2 minutes, or 2 to 3 minutes for chicken, veal, or pork, depending on how well done you like it. Adjust the cooking time as needed according to the size of the pieces.
- Serve and enjoy! Serve the cooked meat with your favorite dipping sauces and plenty of vegetables on the side. Then let everyone cook their own meat and dig in!
With the remaining broth, you can still make beef Bourguignon or a wine and carrot sauce. It will be delicious.
If you ever make my Meat and Red Wine Fondue French recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…
Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!
This post contains affiliate links.
