Tablas Creek Winemaker Neil Collins contributed this traditional French recipe. An excellent choice for a cold winter’s evening, it provides a terrific complement to Tablas Creek Vineyard’s Esprit de Tablas.
- 4 ½ cups veal or beef stock
- 1 bottle red wine
- 2 sprigs rosemary
- 1 bay leaf
- 5 strips bacon, cut into 1/2 in. pieces
- ½ cup flour
- ¾ tsp fresh ground black pepper
- ¼ tsp salt
- ½ tbsp ground fennel seed
- 1 ½ lbs. stewing beef, cut into 3/4 in. cubes
- 4 tbsp olive oil
- 2 stalks celery, diced
- 2 cloves garlic, peeled and chopped
- 5 shallots, peeled but whole
- 2 medium carrots, peeled and diced
- ½ tbsp grated orange zest
- 12-15 dry cured black olives, pitted
- 2 large portobello mushrooms, chopped into 1/2 in. slices
- Preheat oven to 250 degrees.
- Simmer wine, 3 1/2 cups of stock, bay leaf and rosemary in sauce pan until reduced by 1/4. Leave in sauce pan until needed.
- While stock is simmering, cook bacon pieces, and dispose of grease. Set aside.
- Mix flour, black pepper, salt and ground fennel seed in a mixing bowl. Toss beef cubes in seasoned flour until completely coated. Remove from bowl and pat off excess flour, but keep flour.
- Heat olive oil in a large Dutch oven on high. Brown the floured meat on all sides in two or three batches. Remove browned beef from pan and set aside.
- Lower the heat under the pot to medium, and add carrots, celery, garlic and whole shallots (if needed, add more olive oil). Cook, stirring occasionally, until vegetables are browned.
- Turn heat to high, and add the cooked bacon and browned beef, stirring frequently. When pan is hot, sprinkle with remains of seasoned flour and stir.
- Pour in reduced wine mixture from sauce pan, and bring to a boil. Stir in olives, orange zest, mushroom slices, and the remaining 1 cup of stock.
- Cover, and heat in oven for 3 hours. Remove, taste, and adjust seasonings.
Pairs With: Esprit de Tablas/Beaucastel, Patelin de Tablas, Reserve Cuvee, En Gobelet, Tannat, Syrah