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Dinner at home with HALL

Admin
Jul 27, 2023 4:19:59 PM

Looking for an excuse to uncork your favorite bottle of wine? How about a cozy night in — HALL Cabernet paired with a hearty Beef Stew. 

This classic dish is made by simmering beef, vegetables, and spices in a rich broth until the meat is tender and the flavors are melded together. And when it comes to a wine pairing,  HALL’s Napa Valley Cabernet Sauvignon is an excellent choice - the dark fruit and rich tannin of our wines compliment the bold flavor profile of the meal. 

Just ask HALL Wines aficionado Tracey Ceurvels (@traceyceurvels).  She sent us this mouth-watering Beef Stew recipe to accompany Ellie's Cabernet Sauvignon. 

beef stew pic-2

Here’s what you’ll need to get started:

3 pounds boneless beef chuck, cut into pieces (about 1½-inch)
Salt
Freshly ground black pepper
3 tablespoons olive oil
2 medium onions, sliced
6 cloves garlic, peeled and smashed
3 tablespoons balsamic vinegar
1½ tablespoons tomato paste2 tablespoons of all-purpose flour plus 1 tablespoon
2 ½ cups of red wine to cook with (typically a wine you don’t mind missing out on drinking)
2 ½ cups beef broth
2 bay leaves
½ teaspoon dried thyme
1 teaspoon sugar
5 large carrots, peeled and cut into chunks
4 large potatoes, cut into chunks

Cooking Instructions

  1. Preheat the oven to 325°F and set a rack in the lower middle position.
  2. Pat the beef dry and season with the salt and pepper then dust with 2 tablespoons of flour
  3. In a large Dutch oven (or a large pot) heat 1 tablespoon of the olive oil over medium-high heat. Sear the meat until browned, about 2-3 minutes on each side. You may need to do this in batches as you don’t want to crowd the pan. Transfer the meat once browned to a plate or bowl.
  4. Add the onions and stir for a minute or two.
  5. Add the tomato paste and garlic, continuing to stir. Then add the balsamic vinegar and stir to get up the brown bits—about 5 minutes total.
  6. Return the beef to the pan and sprinkle with remaining flour. Stir until the flour is dissolved then add the wine, beef broth, bay leaves, thyme, and sugar. Stir so everything is combined. Bring to a boil. Then cover the pot, place in the oven and cook for 2 hours.
  7. Once the 2 hours are up, add the carrots and potatoes. Cover and return to the oven and cook for 45 minutes to an hour. Serve with bread, wine, and perhaps HALL’s Ellie’s Cabernet Sauvignon which features notes of blackcurrant preserves, sage and oak with silky tannins.

Cheers to cozy nights in, and dinner at home with HALL!

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