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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's Signature

Colleen Topper, Proprietor

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Beef Stew with Red Wine
This is a traditional French recipe for a hearty stew. Make it on a cold winter day early enough to enjoy the aroma all day. It gets even better the next day, so make sure to cook the entire amount so you have left overs.
Goosecross Cellars Recipe
Howell Mountain Cabernet

Ingredients:

4 lb beef for stew cut into 1 1/2″ cubes
1 1/2 tablespoons salt
1/2 teaspoon pepper
1/2 lb smoky bacon cut into 1/4″ strips
1/2 cup butter
2 cups diced onions
1/2 cup diced carrots
1/4 cup flour
4 cloves of garlic, minced
2 bay leaves
1/2 cup parsley, chopped
2 cups beef bouillon
1 (8 oz) can tomato sauce
1 bottle Goosecross Cabernet
20 small boiling onions
2 cups baby carrots (peeled in baggies)
1/2 lb mushrooms, sliced
1/4 cup brandy

Directions:

Sprinkle beef with salt and pepper and let stand 5 minutes. In large stew pot, saute bacon until crispy. Remove bacon from pan and pour out all but 1 tablespoon bacon fat from pan. Melt half the butter in pan and brown meat in batches until nicely browned on all sides. You may have to be patient and wait for juices to cook down to get good browning, but this stage is what ensures the caramelized flavor. As meat is browned, remove it from the pan and put in large bowl. When all the meat has been browned, put the diced onions and carrots in pan and brown. Put the bacon and meat back in the pot with any juices and add flour, garlic, bay leaves, 1/2 the parsley, bouillon, tomato sauce and about 1/2 the wine. Simmer 2 hours or more until meat is fork tender, adding wine every half hour or so.

In the meantime: Blanch the onions and remove the skin. In a frying pan melt the remaining butter. Brown the whole onions. Remove from pan and brown the baby carrots. Set aside.

When the beef is fork tender and all the wine has been integrated into a rich sauce, add the carrots and onions back into the pot. Cover and cook about 20 minutes. Add mushrooms and cook 5 more minutes. Add brandy and cook 1 – 2 minutes more. Serve in soup bowls and sprinkle with remaining parsley. Serve this with a crusty French bread and a Caesar salad.

Serves 6

Recipe provided by Elizabeth Gradinger, Wine Club Member

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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