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Title: Potted Wine Stew
2 bottles Harwood Estate Pinot Noir (Always cook with good wine!)
2 lbs. (1 kg.) good quality beef such as sirloin, cubed
1 lb. (500 grams) kielbasa, or other smoked sausage, cubed (turkey kielbasa is excellent)
1 large onion, chopped
2 cloves garlic, chopped
2 large carrots, peeled and sliced (Nantes carrots are coreless and sweet)
2 medium potatoes, peeled and cubed (Yukon Gold are suggested)
2 dozen green beans, chopped in ½ inch (1 cm) pieces
1 dozen mushrooms, sliced
1 cup (250 ml.) turnip or squash, chopped
1. Place everything in a large pot, such as a Dutch Oven, and simmer for at least 3 hours.
Serve with baguette, some nice assorted cheeses, a green salad and a bottle of Harwood Estate Pinot Noir.
Note: We keep this stew going all winter. It can be topped up regularly, with more of the ingredients above, or other left over meats and vegetables. It should be boiled every 3-4 days, to keep it fresh.
Recipe provided by Harwood Estate Vineyards in Prince Edward County, Canada.