21 Oct Food & Wine Friday: Beef Stew & Wine
This Week In Food & Wine: Beef Stew and Wine
Happy Friday friends! It’s that time of year when the weather begins to cool, although this year has seen some of the warmest temperatures ever recorded this late in the year. But that doesn’t mean we can’t plan for the eventual craving of one of our favorite cold weather meals. This week we’re sharing a beef stew recipe and wine pairing that will warm you from the inside out. So what wine do we have for you this week? We’ve chosen the following Grape Certified Gold medal red wine, which is also this weeks Wine Wednesday recommendation:
The highly acclaimed, and Grape Certified Gold medal rated, Syncline Cellars Subduction Red Blend is delicious! No matter the vintage, whether 2011, 2013 or 2014, the light and fruity Syncline Cellars Subduction Red Blend showcases black cherry, raspberry, baking spices and black pepper aromas and flavors. This red wine offers a bright, fresh finish that is balanced and compatible with an assortment of foods and occasions.
For $22 you’ll be hard pressed to find a better bargain red blend that will pair well with a variety of your favorite recipes, including today’s beef stew recipe. So how about we pop open a bottle, allow it to breath, and get to the business of chef-ing the heck out of this beef stew. This beef soup recipe will serve 4 – 6 people and will take 2 ½ – 3 hours to make.
Beef stew ingredients including beef cubes, vegetables, salt and paprika.
- 2 tablespoons vegetable oil (for browning meat)
- 2 ½ pounds beef stew meat, cut into 1 inch cubes
- 1 teaspoon Worcestershire sauce
- 2 cups beef broth (or water)
- ¼ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon paprika
- 1 garlic clove, minced or crushed
- 2 bay leaves
- 1 teaspoon parsley
- 1 onion, chopped
- 4 red potatoes, peeled & diced
- 4 carrots, chopped
- 1 stalk celery, chopped
- 2 teaspoons red wine vinegar
- 2 teaspoons cornstarch
- In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
- With salt & pepper, season meat generously and then brown meat in hot oil.
- Add water or beef broth, Worcestershire sauce, garlic, bay leaves, onion, salt, pepper, and paprika.
- Cover and simmer 1 1/2 hours.
- Remove bay leaves and garlic clove.
- Add carrots and celery.
- Cover and cook 30 to 40 minutes longer.
- To thicken gravy, remove 2 cups of hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot.
- Stir and cook until bubbly.
Note: This recipe can also be slow cooked in a crockpot if you don’t have the up to 3 hours needed to monitor this amazingly, delicious soup recipe.
Note: You may also consider replacing or adding some of your favorite vegetables to this beef stew recipe based on your taste preferences.
We hope you enjoyed this Friday’s food and wine pairing. We’re not only confident you’ll enjoy today’s beef stew recipe but we’re excited for you try the Grape Certified Gold red wine recommendation! If you enjoyed this post please don’t forget to like it above and join the discussion by leaving a rating and a comment below. We’ll see you next week for another edition of Food & Wine Friday. Feel free to share your thoughts with us in the comments below and at www.thegrape.com. Cheers!