Hunterdon Pinot Noir

Hunterdon Beef Stew
1 tablespoon olive oil
8 ounces bacon, diced
2 1/2 pounds beef chuck, cut into 1-inch cubes
Kosher salt
Black pepper, freshly ground
1 pound carrots, cut into 1-inch coins
2 medium yellow onions, sliced
2 cloves garlic, chopped fine
1/2 cup good brandy
1 750ml bottle Hunterdon Pinot Noir
2 cups canned beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
4 tablespoons unsalted butter, at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen small pearl onions or 1 pound fresh, peeled
1 pound mushrooms, stems discarded, caps thickly sliced


For serving:
garlic mashed potatoes
1/2 cup chopped parsley
Serves 6

Heat the olive oil in a large Dutch oven, add the diced bacon, and cook over medium heat for 7-8 minutes. Stir occasionally, until the bacon is lightly browned. Remove bacon to a plate. Remove half of bacon drippings and reserve.

Sprinkle the beef cubes with salt and pepper. Sear the beef in hot oil, in a single layer until brown on all sides, remove to plate.Continue until all the beef is browned. Set aside.

Put the carrots, sliced onions, 2 teaspoons of salt and 1 teaspoon of pepper into the fat in the pot and cook over medium heat 8-10 minutes until the onions are lightly browned. Stir occasionally. Use reserved bacon drippings if necessary to prevent sticking. Add the garlic and cook for a minute more, stirring. Add the brandy, stand back, and light with a match to burn off the alcohol. This will take a minute or so.

Return the bacon, beef cubes, and any accumulated juices to the pot. Add the Hunterdon pinot noir wine and beef broth to almost cover the meat. Stir in the tomato paste and the thyme. Bring to a boil, then cover with tight-fitting lid, place in a 350 degree oven for 1 1/4 hours, or until the meat and vegetables are tender.

Remove from oven and place on stove. Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew. Add the frozen or fresh onions. In a separate pan, sauté the mushrooms in the remaining 2 tablespoons butter until lightly browned, about 10 minutes. Add to stew. Bring the stew to a boil, then simmer uncovered for 15 minutes. Check for seasoning.

Serve over garlic mashed potatoes. Sprinkle with parsley.

This stew can be made the day before you plan on serving it. Cool down stew and refrigerate. Reheat to a simmer over medium-low heat.