Title: Beef Stew with Fennel and Dried Cherries
Categories: Beef, Stews, Wine, Fruit Potatoes
Yield: 4 Servings
2 lb Lean stew mean; cut into
-1" cubes
1/4 c Flour; seasoned with
-salt & black pepper
1/4 c Olive oil
1/4 c Brandy
1 Fennel bulbs; diced medium
2 Yellow onions; diced medium
3 cl Garlic; minced
5 md Carrots; peeled and sliced
10 sm Red potatoes (creamers); cut
-in chunks
3/4 c Alderbrook 1994 Syrah or any
-hearty red wine
3/4 c Beef stock
12 oz Can chopped tomatoes & juice
2 c Dried cherries; chopped in
-half
1 tb Tomato paste
1/2 ts Dried thyme
1/2 tb Dried rosemary
1/2 ts Fennel seeds (optional)
1 Bay leaf
1/2 lb Mushrooms; sliced
Toss meat cubes in seasoned flour and shake off excess. Brown in
batches in 2 oz olive oil. Transfer to large casserole (with cover).
After last batch of meat, douse meat with brandy.
Wilt onions and garlic 3-5 minutes. Transfer to casserole, add
fennel and carrots to hot skillet and cook 3-5 minutes and add to
casserole along with potatoes, wine, stock, tomatoes, dried
cherries, tomato paste, thyme, rosemary, fennel seeds, and bay
leaf. Mix all ingredients gently, cover, and bake at 325 F for
2-1/2 hours, checking occasionally to stir and add liquid as
necessary. Remove from oven and serve with polenta and cheese,
mashed potatoes, or hot buttered noodles and a bottle of Alderbrook
1994 Russian River Valley Syrah. Stew should be made the day before
and slowly reheated with the most rewarding consequence.
This hearty, comfort food with a twist brings out the best in the
wine, the stew and hopefully the guests indulging with you. The
sweet, earthy character of the stewed carrots, mushrooms, and onion
unites with that of the Syrah. The fennel, rosemary and thyme all
harmonizes with those subtle layers in the wine. The rich
caramelly, vanilla essense of the brandy works as a counterpoint
to the bright cherry fruit that is the immediate sensation that
springs from your glass of 1994 Alderbrook Syrah.
