Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Syrah
Ingredients:
2 teaspoons olive oil
6-8 garlic cloves, crushed
1 (2 pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
1 cup Goosecross Syrah
2 cups chopped carrot
1 pealed potato, cubed
1 ½ cups chopped onion
½ cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
Directions:
Heat olive oil in a small Dutch oven over low heat. Add garlic to pan; cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan. Sprinkle beef with a ½ a teaspoon salt and ¼ teaspoon black pepper.
Cook 5 minutes, browning the meat on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, remaining 1 teaspoon salt, remaining ¼ teaspoon pepper, carrot, potato, and next 7 ingredients….bring to boil.
Next place the beef mixture in a slow-cooker. Cover and cook on high for 4 hours.
Serve with a green salad and some rustic bread and butter. Tastes great with Goosecross Syrah.
TIP: If you have a bit of red wine left over after a meal, freeze it in an ice cube tray for adding to sauces or marinades at a later date!
Serves 4
Recipe by Annie Jardarian
