Soups and Stews

4 slices bacon, diced

3 lbs. boneless beef chuck, 2″ chunks

2 1/2 c. dry red wine

3 large peeled carrots, cut into 3/4″ pieces

1 bag (14 oz. frozen) petite whole onions

1/2 tsp. each: thyme leaves, rosemary, summer savory leaves

2 bay leaves

1 can beef broth

1 c. frozen peas

2 1/2 Tbsp. each: cornstarch and water

In a Dutch oven, cook bacon about 5 minutes.  Add beef chunks and cook until browned on all sides.  Stir in wine, carrots, onions, dried herbs and bay leaves.  Bring to a boil.  Cover, reduce heat to simmer about 2 1/2 – 3 hours, until meat is tender when pierced.  Use a slotted spoon to remove meat and vegetables from pan.  Discard bay leaves and fat from pan juices.  Measure pan juices.  Add broth, if necessary, to have 2 cups.  Return to pan; add peas and bring to a boil.  Stir together cornstarch and water; add to pan, stirring until sauce thickens.  Return meat and vegetables to sauce; season to taste with salt and pepper.  Lovely served with parsley potatoes!  Serves 6-8.

Pair with Cooper-Garrod Cabernet Sauvignon

  • 1 lb. ground beef
  • 1/2 onion, chopped
  • 1 clove garlic, pressed
  • 15 oz. can chili beans with sauce
  • 15 oz. can petite diced tomatoes
  • 15 oz. can tomato sauce
  • 3 Tbsp. Williams chili seasoning
  • 6 oz. can tomato juice (Can use 2 cans)
  • 15 oz. can beef broth, as needed

In a large pot, cook crumbled ground beef with onion and garlic until beef is no longer pink.  Remove from heat and discard fat liquids.  Add chili beans, diced tomatoes with juices, tomato sauce, chili seasoning, and tomato juice.  Stir to combine.  Return to simmer and cook down so flavors meld.  Add beef broth as needed for desired consistency.  Recipe can be doubled or tripled!  Enjoy as is or serve with your favorite toppings.

Accompany with Cooper-Garrod F-7U Cutlass

www.garrodfarms.com

Serves 4

  • 12 oz. Italian sausage links, cut into 1″ chunks
  • 1 med. onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups tomato puree
  • 2 cups beef broth
  • 3/4 cup red wine
  • 1/4 – 1 bell pepper, diced, to taste
  • 1 cup zucchini, cut into 1/2″ half moons
  • 8 oz. small mushrooms, cut in half
  • 3/4 tsp. Italian mixed herbs
  • 6 oz. pasta, cooked separately (bowtie, fusili, or elbow)

In a large saucepan, brown sausage with onion. Add garlic and cook 1 more min. Add tomato puree, beef broth and red wine. Bring to a boil, reduce and simmer 45 min. Add pepper, zucchini, mushrooms and herbs. Simmer 15 min. Just before serving add pasta and heat through. Serve with Parmesan cheese to sprinkle on top, green salad, and crusty French bread.

Chef’s Tip: Save the pasta water and use it to thin out the stew as needed without diluting the flavor.

Recipe by Chef Michelle Myers, Professional Culinary Institute, PCIchef.com

Accompany with Cooper-Garrod Cabernet Sauvignon