Spiced Oven Beef Stew Wine Pairing Recipe

SPICED OVEN BEEF STEW:
1/2 cup water
2 tsp. allspice
1 bay leaf
3 lb. chuck roast cut into 2" chunks
1/2 cup red wine
3 tbsp. olive oil
3 medium onions, cut in chunks
1 cup beef broth
2 tsp. salt
2 tbsp. oregano
1 tbsp. marjoram
1 tbsp. thyme
1 tbsp. dry parsley or 4 tbsp. chopped fresh
1/2 tsp. sage, crumbled
6 medium potatoes, quartered
2 ribs celery, thickly sliced
6 carrots, thickly sliced
In a saucepan, boil water, bay leaf and allspice. Cool a bit, then put in a glass bowl with the meat and wine, mix well, cover, and marinate in the refrigerator for 2 hours, stirring occasionally. Remove meat and reserve liquid. Brown meat with onions in the oil over medium heat. Add the liquid, beef broth, salt, and the rest of the seasonings. Cover and bake at 350° for 1 1/2 hours stirring occasionally. Add potatoes and carrots and celery; cover and cook 30 minutes longer, or until meat and vegetables are tender, stirring every 10 minutes. Serves 4.
Enjoy with the 2005 Frank Family Vineyards Cabernet Sauvignon.