This simple beef stew is one we love here at Round Pond, using the bounty from the garden to warm our kitchens and tummies on cold days. Pair it with our Reserve Cabernet Sauvignon.
1 1/4 lb beef sirloin, diced
1 cup red wine
1/4 cup + 1 tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
4 oz carrot, sliced
8 oz Yukon gold potato, diced
1 large yellow onion, quartered and separated
1 cup all-purpose flour
4 Tbsp butter
2 Tbsp thyme chopped
1-2 bay leaf
1 cup Lacinato kale, chopped
4 oz cooked bacon
6 cups beef stock
In a medium pan, heat 1 tbsp of Italian Varietal Extra Virgin Olive Oil and add beef. When beef is cooked add the Cabernet Sauvignon and let reduce by half.
In a separate large pot, heat the remaining oil and the butter. Add potatoes, onion, and carrots and saute for about 3 minutes. Add the flour to the vegetables and stir until coating all the vegetables. Next, add the beef stock and bring to a simmer while stirring constantly. Add beef and wine to the vegetables, then add the thyme, bay leaf, kale, and bacon. Let cook on low heat for about 20 minutes, stirring occasionally.
Season to taste with salt and pepper, remove bay leaf and serve.