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TASTING ROOM: 607 E. Main St., Suite D, Ventura, CA 93001

WINERY: 2310 Westgate Road #7, Santa Maria, CA 93455

Email: Info@LabyrinthWine.com

Tel/Fax: (805) 585-2238

Wine of the Month Recipe

January 12, 2017

 

 

Here is an AMAZING recipe to pair with our Wine of the month 2013 HAKA Petite Sirah. Yes! You can put chocolate in your meals, it's not only for dessert! Make your meals a little sweeter. Ed made this at the last Wine and Chocolate class and it was a hit!

 

2 pounds beef stew meat, cut into bite-sized pieces

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon ground black pepper, plus more for seasoning

1 tablespoon all-purpose flour

2 tablespoons canola oil

1 cup frozen sliced carrots
1 (8-ounce) package sliced brown mushrooms
3 cups diced red potatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons finely grated bittersweet chocolate
1 teaspoon crushed garlic
1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)
1 (14-ounce) can low-sodium beef broth
1 cup red wine
1 leek, white part only, sliced and cleaned

 

In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside. Combine seared beef, carrots, mushrooms, potatoes and tomatoes in a 4-quart slow cooker.In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and sprinkle the leeks over the top. Cover and cook on HIGH setting for 4 to 6 hours. Adjust seasoning with salt and pepper. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/sandra-lee/beef-stew-with-chocolate-recipe.html?oc=linkback

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