Aromas of red and black fruit, cassis and hints of vanilla. This wine has a generous mouthfeel of rich flavors of blackberry and cherry, with undertones of cocoa and toffee.
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Vintage: 2019
Varietal(s): 54% Cabernet Sauvignon, 43% Merlot, 3% Petit Verdot
AVA: Wahluke Slope
Vineyard: Michael's Vineyard
Alcohol: 13.4%
Next Level Beef Stew
Ingredients
- 3 pounds bonless beef chuck, cut into 1 1/2 inch pieces
- 2 tsp salt
- 1 tsp pepper
- 3 tbsp olive oil
- 2 medium yellow onions, cut into 1 inch pieces
- 7 cloves garlic, peeled and minced
- 2 tbsp balsamic vineyar
- 1 1/2 tbsp tmoato paste
- 1/4 cup all purpose flour
- 2 cups dry red wine (2019 Reserve du Chef)
- 2 cups beef broth
- 2 cups water
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 1/2 tsp sugar
- 4 large carrots, peeled and cut into 1 inch chunks
- 1 pound small white potatoes (baby yokons), cut in half
Steps
- Preheat the oven to 325 degrees F and set a rack in the lower middle position.
- Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tbsp of olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch. Add more oil if needed. Transfer the meat to a large plate and set aside.
- Add the onions, garlic and balsamic vinegar. Cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with flour. Stir with wooden spoon until the flour is dissolved, about 1-2 minutes. Add the wine, beef broth, water, bay leaf, thyme and suguar. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil. Cover the pot with a lid and transfer to the preheated oven. Braise for 2 ours.
- Remove the pot from the oven and add the carrots and potatoes. Cover and place back in the oven for about an hour more, or unil the vegetables are cooked, the broth thickened and the meat tender. Fish out the bay leaf and discared. Taste and adjust seasoning, if necessary.
- Serve warm and enjoy!
Notes: If you don't have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove.. The timing will be the same and it should be cooked over the lowest setting.
To store: Let is cool to room temperature and store in the refrigerator or freezer for up to 3 months.
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