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
- In a large bowl, combine the flour, salt, and pepper. Toss the beef cubes in the flour mixture until they are evenly coated.
- 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.
- In the same pot, add the onion and garlic and sauté for a few minutes until they are translucent.
- Add the beef broth, red wine, tomato paste, thyme, and bay leaves to the pot. Stir well and bring the mixture to a boil.
- 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.
- Remove the bay leaves and season the stew with salt and pepper to taste.
- 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.