Beef Stew with a Twist

 

The Village Winery

Beef Stew with a Twist

by Liz Silva Hall

  • 2 1/2 lbs. stewing beef, 1 inch cubes
  • 1 1/2 cups roughly chopped red onions
  • 4 gloves minced garlic
  • 5 large mushrooms scrubbed and chopped roughly
  • 1 medium roma tomato, seeded and skinned
  • 1/2 cup extra virgin olive oil
  • 1 bottle 750ml Legacy Sangiovese
  • 3 tsps freshly grated peppercorns
  • Salt to taste

Preparation:

Heat the olive oil in a large pot. Once the oil is hot, add the beef, onions and garlic, searing for about 2 minutes. Make sure to stir frequently to avoid any sticking and burning. Add all the wine, mushrooms and tomato. Season with the salt and pepper and bring to a boil. Simmer on a low heat for about 1.5 to 2 hours. Check occasionally to make sure there is still enough liquid.