Winter isn’t quite over yet so why not head for the kitchen and create a beef stew this weekend?Below are two beef stew recipes – one from the New World and one from the Old World. The first recipe was donated by Pearmund Cellars in Broad Run, Virginia. The second recipe is from Badia a Coltibuono, Gaiole in Chianti (SI) Italy. Enjoy.

Cheers! Kathy

Fauquier Cabernet Franc Stew

Ingredients

2 pkgs stew meat (cut in bite size pieces)
1 small bag carrots (peeled and sliced in 1” pieces)
1 onion (peeled and diced)
3 stalks celery (sliced)
2 cans sliced water chestnuts
2 (15 oz) cans of stewed tomatoes
2 (15 oz) cans Hunt’s Tomato Sauce
5 T Kraft Minute Tapioca
1½ cups Pearmund Cellars Cabernet Franc

Directions

1. Stir all ingredients together and place in an ovenproof dish.
2. Bake 5 – 6 hours at 250-300 degrees.
Serve over “No Yolks” Broad Noodles.

Recipe provided by Pearmund Cellars, Broad Run, Virginia.

Peposo (Beef stew from Impruneta)

Ingredients

2 ¼ lbs stewing beef (preferably a little gristly)
½ head of garlic in cloves, peeled
½ bottle red wine
2 T whole or crushed black peppercorns
2 c tomato sauce
salt to taste

Directions

1. In a large saucepan, place the garlic cloves, the beef, the peppercorns, enough salt to taste and the tomato sauce.
2. Bring to a boil, cover and reduce the heat to simmer. Cook slowly for about 2 hours adding a little water or broth should the stew dry out or start to burn and stirring occasionally.
3. Once the stew has slowly simmered, add the red wine and cook for a further 30 minutes stirring occasionally.
Serves 6

Provided by Badia a Coltibuono, Gaiole in Chianti (SI) Italy.