Provencal Beef Stew
&
Ribera del Duero DOP
INGREDIENTS
- - 1kg beef stew meat cut into cubes
- - 300g bacon
- - 3 carrots
- - 5 onions
- - 4 garlic cloves
- - 2 tbsp tomato paste
- - 2 tbsp olive oil
- - 6 anchovy fillets
- - gherkins
- - bouquet garni
- - 300ml red wine
- - salt and pepper
INSTRUCTIONS
- 1. Fry the bacon in an oiled pan. Remove it with a skimmer.
- 2. In the same pan, brown the beef over high heat. Add the chopped onions.
- 3. Transfer the meat (beef and bacon) to a casserole and deglaze with red wine. Bring to the boil, then immediately reduce the heat to low.
- 4. Add the chopped carrots and gherkins, minced garlic, chopped anchovies, tomato paste and bouquet garni.
- 5. Cover and simmer for 2 hours on a low heat.
- 6. Adjust the seasoning at the end of cooking with salt and pepper.
Suggested accompaniment: Rice or mashed potatoes
TO ENHANCE THIS DISH
With its spicy sauce, this dish calls for a dense and spicy wine. We recommend a Spanish wine from Castilla y Leon:
ORIGINAL - PICO CUADRO - RIBERA DEL DUERO
A generous expression of ripe fruit with the sweetness of perfectly mastered ageing! A bargain in this great region of Ribera del Duero!
A single-varietal Tempranillo wine, you will appreciate this tasty and opulent wine that reveals notes of ripe black fruits, flowers, and sweet balsamic touches that are very well proportioned. The wine has great depth with captivating and generous tannins. Very balanced, it offers a long and delicious finish.
This divine and elegant red wine will paire perfectly with the beef stew. Bon appétit !
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