Hearty Beef Stew

The key to selecting wines for long-simmered stews is to match the generous character of the dish without overpowering it. Adequate levels of tannin are required to counterbalance the richness of the marbled meat. The cinnamon, allspice and cloves are background flavors that many big red wines possess. Dependable: Cabernet Sauvignon-based blend from France. Daring: lightly aged Nebbiolo from northwestern Italy.
Average Customer Rating:
4.5 out of 5
4.5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Hearty Beef Stew
Review 1 for Hearty Beef Stew
4 out of 5
4 out of 5
KPowderSki
New York City, NY
May 3, 2010
Would You Recommend? Yes
-2points
0of 2found this review helpful.
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Hearty Beef Stew
May 3, 2010
The stew turned out delicous. The demi-glaze is a must for the best flavor.
Review 2 for Hearty Beef Stew
5 out of 5
5 out of 5
OhCripe
North Bend, WA
April 30, 2010
Would You Recommend? Yes
0points
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Delicious & Gluten Free!
April 30, 2010
I served this comfy dish by itself and it hit the spot for all, including some who enjoy a gluten-free diet. I followed the recipe with only one exception: I threw the carrots into the main pot instead of boiling them on the side. Turned out wonderfully. I served left overs with whole wheat penne and rough-grated Parmesan cheese. Mmmmm...