Cheers,
Kathy

St. Francis Mission Style Beef Stew

Suggested Pairing: Cabernet Sauvignon

Ingredients

1 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup flour
2 pounds stewing beef cut into 2 inch pieces
4 tablespoons olive oil
1 tablespoon soy sauce
1 cup St. Francis Cabernet Sauvignon
3 cups beef stock
2 carrots, cubed
1 yellow onion, cubed
3 ribs celery, cubed
8 small red potatoes, cut into eighths
1 tablespoon herbs de Provence
1 tablespoon garlic, chopped

Preparation

1. Season the beef with salt and pepper. Toss the beef in the flour to coat evenly; shake off excess. Heat the oil in a Dutch oven or heavy bottomed pot with a lid. When the oil is very hot, add the beef. Brown on all sides. You may need to do this in batches to keep the oil hot.
2. Add wine, soy sauce and stock to cover. Bring liquid to a boil. Cover with the lid and simmer 1½ to 2 hours or until beef is tender.
3. Add the remaining ingredients and cook 20 minutes uncovered or until the potatoes are tender.

Recipe provided by St. Francis Winery & Vineyards, Sonoma Valley, California.