Cheese and Wine Beef Stew
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.
Ingredients
4 pounds beef chuck roast, trimmed of gristle and cut into 1-inch cubes
3 large carrots, sliced into 1/4-inch coins
3 medium onions, chopped
8 garlic cloves, whole and peeled
4 large potatoes, peeled and cubed
½ cup dry red wine
1 ½ cups cheese (your choice), grated (Sofya recommends a combination of cheddar, muenster and pepperjack)
½ cup parsley, chopped
vegetable oil for frying
Salt
Freshly ground black pepper
½ tbsp. dried lavender flowers (optional)
2 tbsp. flour, mixed with enough water to form a thin paste
Extra parsley and pomegranate seeds for garnish (optional)
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.
Suggestions
In the market for grass-fed beef? Here is a tip: not only dedicated beef breeds like Angus, but also dairy breeds, such as Holstein and Jersey, turn into delicious meat when raised entirely on grass.
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