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Wine
on the Radio - December 29, 2003
Bowl season is a great time of year
if you like college football and the New Year weekend is bowl game
time at most houses.
So how about some food and wine for
the occasion? If you're like most folks, you like TV watchin'
and you want your food and wine all to be ready when you are.
Try this: Plan your bowl day plan
is a bowl of beef stew and a Shiraz from Australia. Great things
about beef stew are . . .
- You can cook it way before game
time,
- Make a super big batch or just enough
for a meal,
- And a big bowl will fill you up.
Its perfect partner is Shiraz. From
it plumy flavor with a dash of spiciness to its full mouthfeel,
Shiraz is like another seasoning for the chunks of beef, potatoes
and carrots.
So while you warm up the TV for the
next college bowl game, tackle some Aussie Shiraz and that big bowl
of beefy stew.
Pop the cork™.
Shiraz
from Australia - Picks and Recommendations . . . All Prices Approximate
Dana's
Beef Stew
Yellow Tail 2002 Shiraz
$7
Australia
Winemaker's Notes
A rich colour and deep hue introduces your nose to a ripe and rich
flavour. A cracked pepper and spice nose is blended with vanilla
and fruit ripeness
Black Opal 2001 Shiraz $8
Australia
Winemaker's Notes
Nose: Spicey plum and dark red fruit complexed by nuances of cedary
oak
Mad Fish 2002 Western Australia Shiraz
$15
Australia
Winemaker's Notes
This is a fantastic Aussie Shiraz, and an amazing value! Full of
fine peppery robust fruit
Greg Norman Estates 2001 Limestone Coast
Shiraz $16
Australia
Winemaker's Notes
The bouquet is a complex blend of red berry fruits with plum and
chocolate and a hint of spice
Yalumba 2001 Barossa Shiraz $20
Australia
Winemaker's Notes
The Yalumba Barossa Shiraz is deep purple red in colour with complex
aroma of cloves, dark cherries, and vanilla
Wolf Blass 2001 Green Label Shiraz $20
Australia
Winemaker's Notes
The Wolf Blass Shiraz is a vivid dark red with a bouquet of lifted
pepper and spice supported by subtle sweet-oak
Penfolds 2000 Kalimna Bin 28 Shiraz $25
Australia
Winemaker's Notes
Penfolds Bin 28 is a showcase for warm-climate Australian Shiraz
- ripe, robust and generously flavoured.
Wynns 1998 Shiraz Michael $35
Australia
Winemaker's Notes
Michael Shiraz is only produced in exceptional vintages using only
the top one per cent of available Coonawarra Shiraz
Dana
B's Beef Stew
Serves
8
Ingredients:
12
meaty short ribs or 3 lbs beef stew meat
1/4
cup flour seasoned with salt and pepper
2
tbs vegetable oil
1
cup of sweet onions, diced
3
ribs of celery cut into 1/2 inch pieces
1
cup baby carrots
4
cloves of garlic, minced
4
medium red potatoes, cut into 1/2 inch thick medallions
1
tsp dried rosemary or 1, 6pinch sprig of fresh rosemary
1
tsp dried thyme or 21 sprigs of fresh
1/8
tsp cayenne pepper
1/4
cup soy sauce
2
tbs of tomato paste
1
cup of red wine
4
cups of unsalted or low sodium beef broth
Chopped
parsley for garnish, optional
Lightly
coat the beef with the seasoned flour. Heat a large Dutch oven
or stewing pot over high heat. Add the vegetable oil and heat
until it just begins to smoke. Brown the beef all sides. You
may need to do it in batches. When well browned, remove beef
from the pan and lower the heat to medium.
Add
the garlic, onions, celery, carrots, rosemary, and thyme. Season
the vegetables with salt and pepper and cook for 3 to 5 minutes
until the vegetables become shiny and begin to get soft.
Add the red
wine and soy sauce to the pan. Simmer for 3 to 4 minutes to boil
off the alcohol from the wine. Place the beef back in the pan
and add enough beef broth so that the liquid comes to the top of
the meat. Cover the pot and place 325 degree oven and cook until
tender, about 2 hours.
Tender
Test:
You
can tell when the beef is done by inserting a paring knife into
the meat. If the knife slides out easily with no resistance at
all, it's done. Skim off any fat from the liquid. Taste the
cooking liquid and season with salt and pepper if necessary.
To
serve:
Place
portion of stew in large bowls and serve with crusty bread and a
green salad.
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