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"Nocking Point's Red Blend and Beef Stew: A Match Made in January"

January is the perfect time to warm up with a hearty and comforting meal, paired with a glass of Nocking Point's “Dry Season” red blend. One recipe that pairs perfectly with this rich and full-bodied red wine is a classic Beef Stew. This dish is packed with rich and robust flavors that complement the bold and fruity notes of “Dry Season”. Here goes:


  • 2 lbs beef chuck, cut into cubes
  • 2 tbsp flour
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 cups beef broth
  • 1 cup of red wine (only use Dry Season if you don’t have other stuff!)
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • 2 bay leaves
  • 1 lb carrots, sliced
  • 1 lb potatoes, diced
  • 2 tbsp parsley, chopped


  1. In a large bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until they are evenly coated.
  2. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set it aside.
  3. In the same pot, add the onion and garlic and sauté for a few minutes until they are translucent.
  4. Add the beef broth, red wine, tomato paste, thyme, and bay leaves to the pot. Stir well and bring the mixture to a boil.
  5. Add the beef cubes, carrots, and potatoes to the pot. Reduce the heat to low and simmer the stew for 2-3 hours, or until the beef is tender.
  6. Remove the bay leaves and season the stew with salt and pepper to taste.
  7. Garnish with chopped parsley and serve the stew with a glass of Nocking Point’s “Dry Season” red.

This classic Beef Stew is the perfect comfort food to warm up on a cold January night. The rich and robust flavors of the stew complement the bold and fruity notes of Nocking Point's “Dry Season”, making it the perfect pairing for a cozy night in.

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