Tuscan Beef And Black Pepper Stew – Hope Rhône Blend

This recipe for Tuscan Beef and Black Pepper Stew is delicious made with our Hope Rhône Blend. Of course, it pairs well with a glass of Hope as well.

This stew can be served over polenta. Leftovers can be re-purposed served with pasta or as part of a sandwich filling.

7 lb boneless beef chuck roast, trimmed of fat and cut into 2-inch chunks
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
1 large yellow onion, halved and thinly sliced
12 medium garlic cloves, peeled
3 tablespoons tomato paste
2 sprigs rosemary
1 tablespoon minced rosemary
2 cups Aver Family Vineyards Hope Rhône Blend

Preheat oven to 325o. Toss the meat with 1 tablespoon of salt and 2 tablespoons of pepper.  Heat the oil in a large Dutch oven. Add onion and garlic and cook until the onion is slightly browned. Add tomato paste and cook until starting to brown. Add the beef and rosemary to the onion mixture. Cover the pot and put it in the oven. Cook for two hours.

Remove pot from oven. Stir and return to oven uncovered. Cook an additional 1 to 1 ½ hours until meat is tender. Move the meat to a bowl with a slotted spoon.

Add the wine to the remaining liquid in the pot. Bring to a boil, scraping the bottom of the pan. Reduce heat to medium and simmer until sauce is reduced and thickened. Return beef to the pot, add minced rosemary and stir gently. Simmer until meat is heated through. Stir in two teaspoons of pepper. Adjust salt to taste.

Adapted from Christopher Kimball’s Milk Street Magazine

Dennis Whitaker