Easy Warm Winter Stew
  Goosecross Cellars Recipe for Syrah  
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!

goosecross.com/recipes | (800) 276-9210