Rutherford Cabernet Beef Stew
By: Feed by Round Pond
A hearty beef stew to pair with our any of our Cabernet Sauvignons.
Pairs with our Rutherford Cabernet Sauvignon
5 lb. Beef Chuck Roast
1 cup Apple Wood bacon, small dice
1 cup Heirloom carrots, small dice
1 cup onions, small dice
½ cup celeriac, small dice
¼ cup smoked, sun dried tomatoes
1 Tbsp tomato paste
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
2 cups of any nice quality Cabernet Sauvignon
4 cups beef stock
1 ea. Sachet of Aromatics: Thyme, Bay leaf, Clove, Garlic & Black Peppercorns
All purpose flour, as needed
Corn oil, for searing beef, as needed
Ingredients for Garnish
2 Tbsp Thyme, chopped
1 cup kale, chiffonade
Searing the Beef
Dice beef into ½” dice, season on all sides with salt & pepper and dust lightly with flour. Heat a large sauté pan over high heat, add bacon to pan and cook thoroughly. Remove excess fat. Add 2 Tbsp corn oil and sear beef, in batches until browned on all sides. Add seared beef to large braising dish or pot – make sure it can accommodate all other ingredients of stew.
Assemble the Stew
Add Round Pond Italian Varietal Olive Oil to pan, brown carrots lightly, and then add to pot. Continue with onions, once onions are brown add tomato paste to pan. Then add Cabernet Sauvignon to de-glaze pan, and reduce by ½. Add this to pot along with, beef stock, sun dried tomatoes & sachet of aromatics.
Bring to a simmer, cover and either place in 325F oven or simmer gently or on stove top for 2 hours. Taste, and adjust seasoning with salt & pepper. Remove sachet and garnish with herbs and kale chiffonade. Serve this Cabernet beef stew very hot.
Recipe by Round Pond Estate Winery Chef Eric Maczko