The Ultimate Beef Stew Recipe With De Krans Wines

For me, winter is synonymous with cosy evenings in, comfort food, fantastic red wine and great company. One of my top winter meals is a stew, which pairs exceptionally well with red wine! Making my beef stew using the De Krans Cabernet Sauvignon, is the ultimate winter warmer.

Beef Stew Recipe With De Krans Cabernet Sauvignon

Making a stew does take time and preparation, but the rich, heavenly result is worth all the effort. Using a top-quality red wine is as important as choosing the right cut of meat to use in your stew. The De Krans Cabernet Sauvignon fits the bill perfectly – an elegant wine delivering wonderful ripe berry aromas with a hint of spice and soft dark fruits on the palate.

De Krans Basket Press Cabernet Sauvignon

My Ultimate Beef Stew Recipe is a take on beef bourguignon but with a South African twist. I added a few tablespoons of Jalapeño Atchar to give it a wonderfully spicy, aromatic kick.

Beef Stew With De Krans Cabernet Sauvignon

As far as cooking methods go, I cook my stew on the stovetop. However, you can also cook it in the oven once you have browned the meat and combined all the ingredients. Another option is using a slow-cooker.

Ingredients

800g Stewing beef
2 Carrots peeled and cut into pieces
1 Onion – chopped
10 Baby potatoes – peeled
1 Punnet of button mushrooms – quartered
8 – 10 Baby onions – peeled {pickling onions work equally well}
6 Garlic cloves, crushed
2 – 3 tbsp Woolworths Jalapeño Atchar
1 Large tin tomato paste or 2 x sachets
250ml Beef stock
250ml Water
2 – 3 Cups De Krans Cabernet Sauvignon or a full-bodied red wine
1 tbsp fresh thyme
2 tbsp fresh parsley – chopped
Olive Oil
Salt & pepper

Method

I used a combination of chuck steak and beef short rib. Cut the meat into cubes and coat with seasoned flour. In a large casserole pot, heat two tablespoons of olive oil and brown the beef in batches. Once the meat is sufficiently browned, remove it from the pot and set it aside.

Add the chopped onion, garlic and thyme to the pot and sauté over medium heat until the onion is soft and lightly browned. Add a splash of water and the sliced carrots. Continue cooking over a medium heat for a few minutes, stirring often.

De Krans Basket Press Caberner Sauvignon Beef Stew

Next, add baby onions and cook over medium heat for a few minutes. Then add the beef stock, red wine, Jalapeño Atchar, tomato paste, and 250mls water, and stir to combine. Simmer for approximately 5 minutes before returning the beef to the pot; mix well and cover. {place in the oven at this point if this is your method of choice}. Simmer for 2 1/2 hours, stirring occasionally.

After 1 hour, while the stew is simmering, heat a tablespoon of olive oil in a pan, add 2 cloves of crushed garlic and the mushrooms; cook until lightly brown. Remove from the pan. Do the same with the baby potatoes. Place the potatoes, mushrooms and chopped parsley into the casserole, stir to combine. Cook for an additional hour and a half, or until the meat is tender and the sauce has thickened.

To Serve

Traditionally I would serve a beef stew with either mashed potatoes or rice. However, on this occasion, I opted for cauliflower mash, with garlicky green beans and fennel spiced carrots. Garnish with fresh parsley before serving.