Stewing

Serve with St. Supéry Cabernet Sauvignon

Fall is here, and when the weather cools off I get a hunger for stew. Stewing is a combination of dry and moist heat cooking methods. The meat is usually browned in a fat and then finished cooking in a liquid, along with vegetables and herbs. The main difference between stewing and braising is that a stew usually consists of smaller, more tender pieces of meat, and is covered completely by a liquid. Because the meat pieces are smaller, cooking time is generally shorter than with braising.

St. Supéry Cabernet Sauvignon Beef Stew

• 3 pounds chuck roast – trimmed of fat & cut into 2” cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 4 tablespoons canola oil
• 1 tablespoon chopped garlic
• 2 large onions – chopped into 1/2” pieces
• 1/4 cup all-purpose flour
• 1 cup St. Supéry Cabernet Sauvignon (plus 1 glass for the chef)
• 3 cups beef or chicken stock or low sodium broth
• 1 bay leaf 2 sprigs of fresh thyme
• 3 large carrots – peeled and cut into
• 1/2" thick pieces
• 8 medium white potatoes – peeled & cut into quarters

Place the beef on a large plate and season with salt & pepper. Heat 2 tablespoons of the oil over high heat in a large soup pot. Add the beef and brown on all sides. Remove the meat and add the remaining oil to the pot. Turn down the heat, add the onions and garlic to the pot, and cook until soft. Stir in the flour and cook for about 2 minutes - stirring often. Add the wine and deglaze the pot by scraping the bottom with a wooden spoon. Add the meat, stock, bay leaf and thyme, partially cover with lid, and simmer over a very low flame for 1 hour. Add the potatoes and carrots, cover with lids, and continue to simmer for about 45 minutes or until the vegetables are soft and the meat is tender. Adjust the seasonings and serve.

Serves 6 - 8