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Red Wine Beef Fondue with Blue Cheese Dipping Sauce

Who said meat fondues have to mean cooking meat in a pot of hot oil? In this fondue, tender chunks of beef are cooked in a flavorful mix of our brown stock and red wine. It's absolutely delicious--and the blue cheese dipping sauce is a bonus!


  • 1/2 cup heavy cream
  • 1/2 cup crumbled blue cheese
  • 1 tablespoon prepared horseradish
  • Salt and ground black pepper
  • 1/4 onion, minced
  • 2 cloves garlic, crushed
  • 1 tablespoon canola oil
  • 2 cups red wine (one with soft tannins like a Merlot or Pinto Noir)
  • 3/4 ounce Glace de Viande Gold®
  • 2 cups hot water
  • 1 pound beef tips or beef tenderloin, cut in bite-size pieces


  1. Combine the first three ingredients in a small bowl and stir to combine.  Season to taste with salt and pepper.  Transfer to a serving bowl and set aside.
  2. In a large saucepan, sauté the garlic cloves and onion in the oil over medium heat until the onion is translucent, about 5 minutes.  Add the red wine, increase the heat to bring it to boil, and cook until the wine is reduced by half.  Add the Glace de Viande Gold® and water, reduce the heat, and simmer for a few more minutes.  Season with salt and pepper.
  3. Transfer the wine/stock mixture to a fondue pot and bring back to a simmer.  Skewer the beef on fondue forks and cook it in the simmering stock, about 90 seconds for medium.  Serve with dipping sauce.
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Classic French Stocks and Sauces