WINE & FOOD AFFAIR RECIPES

Main Dish

Beef Ragout with Cherry-Currant Relish

Carol Shelton Wines

3354-B Coffey Lane
Santa Rosa, CA 95403
carolshelton.com

A warming comfort-food dish of Beef braised with veggies and red wine, served over mashed potatoes with a fresh, tangy dollop of Cherry-Currant Relish on top to bring out the fruit in the wine with which it is paired, our 2021 Coquille Rouge Red Rhône blend. Rhône wines are made with alternative varieties like Mourvèdre and Carignane that are quite compatible with fruit sauces and relishes.

Cherry-Currant Relish

Ingredients:
  • 1 cup dried red currants chopped fine
  • 1/2 cup shallots diced
  • 1 cup Carol Shelton Coquille Rouge Rhône Red blend
  • 1/2 cup good red wine vinegar
  • 1 cup frozen pitted cherries roughly chopped
  • 1/8 cup crystallized ginger chopped fine
  • 1 clove garlic minced
  • 1 cup brown sugar packed
  • 1 pinch ground cloves
  • 1 pinch ground cinnamon
Directions:
Directions for Cherry-Currant Relish:

Cook currants and shallots in wine and vinegar, reducing liquid by half.  Add cherries and ginger and simmer 5 minutes.  Add the rest of the ingredients and simmer until it becomes thick and fragrant. 
 
Set aside and let cool -- can be made a day or more ahead of time!

BEEF RAGOUT

Ingredients:
  • 2 pounds chuck roast cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 1 large carrot diced
  • 1 yellow onion diced
  • 2 ribs celary diced
  • 2 bay leaves
  • 3 cloves garlic crushed
  • 1 14-oz can crushed tomatoes
  • 3 cups Carol Shelton Coquille Rouge red Rhône blend
  • 3 cups beef broth, unsalted
  • 1 small sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 pinch each salt & pepper to taste
  • 6 tablespoons grated parmesan cheese to sprinkle over top
Directions:
Directions for Beef Ragout:

Preheat oven to 350°F.

Season the chuck roast chunks with salt and pepper, and brown (not fully cook) in a Dutch oven over medium high heat.  

Remove meat and set aside, add carrots, onion, and celery to the Dutch oven and sauté for 4 minutes.  Add garlic and sauté for three minutes, then add crushed tomatoes and wine and beef broth and all other ingredients to Dutch oven, place lid on and bake in oven for a total of 2¼ hours at 350°F.  
**After 1½ hours of braising in the oven, add one more carrot, one onion and two ribs of celery, all diced.  

Check seasonings at this point.  Let it cook another 45 minutes until vegetables are tender.

Directions:

Serve with your choice of starch (buttered egg noodles, mashed potatoes, polenta or rice) with a light sprinkle of Parmesan on top, and garnish with the Cherry-Currant Relish.  

Pairs wonderfully with Carol Shelton Coquille Rouge Rhône red blend.