Wine + Herbs: Aromatic Red Wine Stew with Gremolata Swirl


| February/March 2011


Pair It With: Medium or Full-bodied Red Wine

Serves 8

For the stew: 

• 1 bay leaf
• 2 sprigs fresh thyme
• 2 cinnamon sticks
• 1 teaspoon whole cloves
• 1 star anise
• 3 pounds chuck roast, cut into 1⁄2-inch cubes
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 large carrots, cut into rounds
• 3 to 5 ribs celery, sliced into 1⁄4-inch pieces
• 3 cloves garlic, diced
• 3 tablespoons all-purpose flour
• 2 large tomatoes, diced
• 2 cups red wine (Cabernet, Merlot or Zinfandel)
• 3 cups beef stock
• 2 tablespoons tomato paste
• Water
• Sea salt and freshly ground pepper

1. Using a square of cheesecloth and some cooking twine, prepare an herb sachet with bay leaf, thyme, cinnamon, cloves and star anise. Set aside.

2. Toss meat with salt and pepper. Heat oil in a large, heavy-bottom stock pot over medium-high heat. In batches, brown the meat on all sides, about 5 minutes per batch, then set aside.





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