Belgian Beef Stew with Carneros Cabernet
Courtesy of Philip O’Conor, Director of Handwritten Wines
1 ½ pounds of beef chuck, 1 inch cubes
1 tablespoon flour
Salt and pepper to taste
3 tablespoons avocado oil (vegetable oil)
2 large sweet yellow onions, chopped
3 medium carrots, diced
1 cup mushrooms, chopped
1 bottle good Belgian beer (Stella Artois)
1 ½ cups beef stock (optional-add 1 packet gelatin)
1 bay leaf
3 medium Yukon potatoes, 1 inch cubes
Season beef cubes on all sides with salt and pepper, dust with flour. In a medium dutch-oven pot, heat oil over medium-high heat and brown the beef cubes. Once browned remove from pan. Add the onions, carrots and mushrooms and brown vegetables for 3 minutes, seasoning with a pinch of salt and pepper. Add entire contents of beer and stir for 2 minutes with a wooden spoon picking up any browned bits from pan.
If using gelatin, sprinkle over beef stock, in a separate bowl and let bloom for 30 seconds. Add stock to the pot with bay leaf, browned beef cubes and potatoes. Bring to a simmer and cook until potatoes are tender. Remove bay leaf and serve with crusty bread and good European butter.