Cheese and Wine Beef Stew
By Sofya Hundt
Now that the winter is finally upon us, try this hearty stew by Sofya Hundt of The Girls’ Guide to Guns & Butter; it’s enriched with cheese in the best of Wisconsin traditions.
Recipe Detail Serves: 8 30 Minutes Prep Time, 3 Hours Cook Time
Directions
Season the meat with salt and pepper. Heat the oil in a large Dutch oven and brown the meat in batches over medium-high heat. Set aside.
Add more oil to the pan and add the onions, carrots, and garlic. Sauté until the onions are translucent.
Return the meat to the pot and add the wine, lavender, and enough water to almost cover the contents. Cover and simmer for 1 ½ hours. Add the potatoes and continue simmering until the potatoes and the meat are fork-tender.
Stir in the flour and water mixture and simmer, uncovered, for about five minutes or until the stew has thickened.
Remove from heat and stir in the cheese and the parsley.
Serve with lots of crusty bread or popovers to soak up the gravy. Garnish individual portions with more parsley and/or pomegranate seeds.
Comments [2]
Angela Brady | February 02, 2012
Lavender flowers? That sounds amazing! I cannot wait to make this recipe.
Wendy A. at Edible Madison | February 08, 2012
Let us know what you think when you try it!