Main Dish
Beef Stew with Root Vegetables and Ramazzotti Sangiovese
Ramazzotti Wines
100 Schoolhouse Lane, Suite 110
Geyserville, CA 95441
ramazzottiwines.com
- RECIPE YEAR: 2019
- RECIPE BY: Shari Sarabi of Baci Cafe & Wine Bar
- YIELD: Serves 6
- PAIRS WELL WITH: Ramazzotti Sangiovese
A hearty Italian-style beef stew, this recipe features root vegetables from Bernier Farms and Ramazzotti Wines' Sangiovese.
Ingredients:
- 2 1/2 pounds boneless beef (chuck flap), cut into 12 equal cubes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 1/2 cup unsalted butter
- 1 cup coarsely chopped yellow onion
- 2 parsnips, peeled and diced
- 2 carrots, peeled and diced
- 1/2 cup diced celery
- 3 garlic cloves, minced
- 1 bottle Ramazzotti Sangiovese
- 4 cups beef stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 1/2 bunch fresh flat-leaf parsley, chopped
- Creamy polenta, pasta or rice for serving
Directions:
Preheat the oven to 350°F. Season the beef generously with salt and pepper. In a large fry pan over medium-high heat, warm the olive oil. Working in batches if needed, add the beef and brown on all sides. Transfer to a 2-quart casserole or Dutch oven. In the same fry pan, melt the butter. Add the onion, parsnips, carrots, celery and garlic and cook, stirring occasionally, until starting to soften. Transfer the vegetables to the casserole with the beef. Add the wine, stock and tomato paste to cover the meat, along with the bay leaves and parsley. Cover, transfer to the oven and cook until the beef is tender, 2 to 3 hours. Transfer the meat to a large bowl, then strain the cooking liquid and simmer until it is reduced to the consistency of a sauce. Return the meat to the casserole and cook over low heat for 10 to 15 minutes. Serve the stew over creamy polenta, pasta or rice.
