Rustic Beef Stew with Cabernet Sauvignon

INGREDIENT LIST

1 1/2 Lbs Stewing Beef
1/3 C Vegetable Shortening
3/4 C Flour
1/4 Tsp Smoked Paprika
1 Tsp Garlic Powder
1/4 Tsp Salt
1/4 Tsp Pepper
1-1.36L Can Tomato Juice
1 C Beef Stock
1 C Cabernet Sauvignon - Chilean is good
1 Large Onion, Diced
4 Large Potatoes scrubbed not peeled, Diced
4 Large Carrots, peeled and sliced
4 Celery stalks, washed and sliced
Fresh Celery Leaves (approx. 1/4C), finely diced
1 1/2 Tsp Worcestershire Sauce
1/2 Tsp Dried Basil
1 Tsp Dried Oregano
1 Tsp Dried Rosemary, Crushed
3 Bay Leaves
1-2 Garlic Cloves, pressed
Salt and Pepper to taste

DIRECTIONS

Trim any large pieces of fat off the stewing meat, but leave the marbling. In a large bowl combine flour, garlic powder, paprika, salt and pepper. In a large stock pot, over medium heat, melt shortening. While shortening is melting dredge meat in flour mix and shake off most of the flour but not all, as this will help to thicken stew. Once all the meat has been added to the pot continue to stir meat so it does not stick to pot. Just brown the outside of meat, or it will be tough and not tender. Add diced onions. Now add the whole can of tomato juice in small increments so no clumps. Stir in stock and wine, if you find sauce is too thick, add more wine or stock. Reduce heat to low and add diced potatoes, celery leaves, Worcestershire sauce, basil, oregano, rosemary, bay leaves, pressed garlic, salt and pepper, stirring occasionally. After approximately 30 minutes, add the carrots, stirring occasionally. Add celery approximately 30 minutes later. Continue to cook till vegetables are cooked. Serve with dumplings if desired and, of course, a glass of wine.

Originally published in The Wine Cellar November 2015.

White Wine Autumn Custards

INGREDIENT LIST

Caramel Sauce
1c Brown Sugar
1/2 c Half and Half
4 Tbsp Butter
1 Tbsp Vanilla
Pinch of Salt

Graham  Crust
1/2 c Graham Crumbs
1/4 c Granulated Sugar
1 Tbsp & 1 tsp Butter, melted
1/4 tsp Cinnamon
1/8 tsp Nutmeg

Custard
2 c  Milk (Homogenized)
2 Tbsp  Corn Starch
6 Tbsp  Granulated sugar
2 Yolks
2 Tbsp  Butter
1 tsp Vanilla
Pinch of Salt

Poached Apples
2 Large Granny Smith Apples
1 Tbsp  Lemon Juice
2 c White Wine (Off-Dry)
1 c Water
3/4 c Granulated sugar
1/4 tsp  Cinnamon
1/8 tsp Fresh Grated Ginger

1/4 c Pecans, chopped for Garnish


DIRECTIONS

For caramel sauce, combine sugar, cream, salt and butter into sauce pan over medium heat. Stir slowly but constantly until mixture blends and starts to thicken, about 5-7 minutes. Remove from heat to add vanilla, return to heat to allow it to thicken a little more. About 1-2 minutes. Pour into a glass container and refrigerate till ready for use.

For graham crust, preheat oven to 350F. Take a baking sheet and place 4, 3 ½ inch diameter ramekin dish on it. In a small mixing bowl combine graham crumbs, sugar, cinnamon and nutmeg. Take 1 Tbsp and 1 tsp butter and melt. Pour melted butter over crumb mixture and blend well. Put 4 Tbsp of graham mixture into each ramekin. Using the back of your tablespoon, press crumbs along the bottom and up to half way up the dish, thinning it as you move up. Bake 10-15 minutes or until lightly browned. Allow to cool as you make custard.

For the custard, separate egg yolks and put into a medium bowl and whisk in 1/2 c milk. Set aside. Then in a sauce pan, combine sugar, cornstarch and salt. Slowly whisk in milk a little at a time to avoid lumps. Over medium heat, stirring constantly, bring to simmer and remove from heat. Leave burner on. Spoon 1/2 c of hot mixture at a time into set aside egg milk mixture. Mix well with each addition till no more is left in pot. Return custard into sauce pan and return to heat, stirring slowly to thicken. About 4-6 minutes. Pour custard into each graham crust ramekins and press a small piece of saran onto each custard surface so skin doesn’t form. Refrigerate till ready for about an hour or till ready to serve.

For the poached apples, in a shallow dish pour lemon juice in. Peel, core and slice each apple and toss slices in lemon juice to stop browning. Remove apple slices and  place them in a medium bowl. Pour 1 c white wine over apple slices and let sit for approx. 15 minutes to really absorb the flavour of the wine. Remove apples and pour wine into sauce pan with remaining wine, water, sugar ginger and cinnamon. Heat over medium heat until sugar dissolves. Simmer for 5 minutes, then add apples, cover and simmer 4 minutes or until tender. Remove from heat and let cool.

Take chopped pecans and toss in a warm frying pan. Over medium high heat, toss them until they become toasted. Watch carefully.

Once ready for serving, take saran off custard and top with poached apples, drizzle with caramel sauce and sprinkle with toasted pecans.

Originally published in The Wine Cellar October 2015.