Spicy Zinfandel Stew
Ingredients:
1 34-ounce can plum tomatoes
1 cup frozen "petite" corn kernels
2 pounds beef chuck
6 cloves garlic (or to taste)
2 large yellow onions
½ green bell pepper
5 small to medium potatoes
1 ½ tablespoon olive oil
4 tablespoons Worcestershire sauce
Salt
1 tablespoon cumin
1 tablespoon paprika
½ teaspoon chili powder
1 teaspoon oregano
½ cup chopped fresh rosemary
1 ¾ cup Zinfandel
2 cups beef stock
Flour to thicken, if desired
Directions:
Preparation: Drain tomatoes. Cut the beef into 1-inch or smaller cubes. Cut potatoes into small cubes. Mince the garlic, onions, pepper, and rosemary.
In a large, deep pan, heat oil. Add the onion and cook until soft, about 3 minutes. Add the garlic and green pepper and cook until golden. Remove from pan and set aside. Sprinkle beef with salt. Add Worcestershire sauce to pan, add beef and sear over medium-high heat until browned. Stir in spices and herbs and cook for 30 minutes. Add the Zinfandel and stir with a wooden spoon to deglaze the bottom of the pan. Add the onion mixture, tomatoes, and beef stock. Reduce heat, cover and simmer until meat is tender, about 1 2/3 hours. Add corn and heat through. Thicken with flour stirred into beef broth or water, if stew is too thin. Can be made up to two days ahead.
Enjoy with a tall glass of spicy Mill Creek Vineyards' Zinfandel.