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| Beef Stew with Red Wine and Olives – Opulence red wine, brine-cured olives and herbs. Paired with Victor Hugo 2004 Opulence Ingredients – five pounds of beef chuck or similar, two cups of chopped fresh tomatoes or a can of stewed tomatoes, one medium onion, three cloves of garlic, 1.5 cups of red wine, one cup of pitted brine-cured olives, 2-3 cups of beef stock, one teaspoon of sweet paprika, one tablespoon of fresh chopped thyme, oregano and parsley each, a bay leaf and salt and pepper to taste. Preparation: cut beef in small chunks (1 1/2 by 1 inch), chop onions, garlic and pitted olives finely. In a heavy skillet or pot sauté beef in two-three spoonfuls of extra-virgin olive oil until browned on all sides; remove from pot. Sauté onions and garlic in the same pot until translucent, sprinkle paprika on onions, add tomatoes, stir, bring to a boil and cook for five minutes. Add wine, beef, olives, bay leaf and beef stock and bring to a boil again. Turn heat down to a simmer, salt and pepper and cook until tender (hour and a half to two hours). When done add herbs, cook three more minutes and remove from heat. If a thicker sauce is desired thicken with a spoonful of corn starch dissolved in a bit of water. Serve with good crusty bread or on rice, potatoes or pasta. Will serve four or more as a main course. |
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