Cooking With Wine

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.

Professional Wine Consultants Inc. 15 Cambridge St. South, Lindsay, Ontario K9V 3B7 705-328-9463 or 1-888-845-9463 E-mail: info@village-winery.com

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