From the Winemakers Kitchen
2 lb. lean beef chuck shoulder cut into cubes for stewing
3 cups red wine (Ardiri Due Stati, 2010)
½ to 1 cup tomato puree
½ cup olive oil
1 large stalk celery finely chopped
1 large Idaho Russet potato, peeled, cut into bite size portions
1 carrot finely chopped
1 onion finely chopped
Salt and pepper to taste
1. In a large stewing pot, heat the olive oil, and sear the beef for a few minutes. Season with salt and pepper.
2. Remove the beef from the pot onto paper towels with aluminum foil underneath to keep from dripping and to be able to discard later, and add the chopped carrots, celery, and onion. Cook for 2 minutes, or until the vegetables have become soft. Add 1 cup of red wine and let it reduce.
3. Place the seared beef back into the pot, and then add the tomato puree, and the remaining wine. Let the liquid come to a boil, and then reduce the heat to medium-low.
4. After 45 minutes, add the potatoes to the pot, and season with salt and pepper. Simmer until the meat is very tender and the liquid reduced, for an additional 45 minutes. Add salt and pepper to taste…usually needs more salt. Add a little water if the liquid cooks down too fast.
5. Serve with classic polenta or over rice.
Wine Pairing: Ardiri 2010 Due Stati