Hearty Stews and Braised Dishes

Pairing: Hearty Stews and Braised Dishes

Recipe

Ingredients

Beef or lamb (2 lbs): Provides a rich, tender base for the dish after slow cooking.
Root vegetables (carrots, potatoes, onions, 2 cups each): Adds sweetness and earthiness to balance the richness of the meat.
Red wine (1 cup): Enhances the depth of flavor while tenderizing the meat.
Garlic (4 cloves, minced): Adds aromatic depth.
Tomato paste (2 tablespoons): Contributes umami and thickens the sauce.
Fresh herbs (rosemary, thyme): Essential for seasoning the meat and complementing the wine

Instructions

Sear the meat: In a large Dutch oven, heat olive oil and sear the seasoned meat on all sides until browned.
Prepare the vegetables: Remove the meat and sauté garlic, onions, and tomato paste until softened. Add root vegetables and stir to coat.
Deglaze and simmer: Pour in the red wine, scraping up the browned bits from the pan. Add beef stock and herbs, then return the meat to the pot.
Slow cook: Cover and braise the dish in a 325°F oven for 2-3 hours, or until the meat is tender. Serve hot.

Serve With

Syrah/Shiraz, Malbec

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Syrah/Shiraz

Also known as Shiraz in some regions, is a full-bodied red wine known for its deep color, rich flavor profile, and versatility.

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Malbec

Malbec is a robust and full-bodied red wine known for its deep purple color and rich flavors. Originating from the Bordeaux region of France, Malbec found its true home in Argentina, where it thrives and produces some of the world's finest examples.

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