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CH Wine Beef Stew

Lot 375 is a decadently rich Malbec, boasting lots of dark and savory flavors and we wanted to create something that would hold up to the intensity. This beef stew was inspired by the famous Alice Waters recipe which is much more about the process than the amount of ingredients. Layering flavors and aromas is the goal here. The heavy fat of the bacon and beef will pair extremely well with this full bodied wine. Enjoy with a crusty slab of bread on a cold night.


In a large heavy bottomed pot (dutch oven preferred) cook bacon over medium heat until crispy. Remove from pot and set aside. Season beef with salt and pepper then place into pot with drippings and brown on all sides. Do not crowd the pot with the beef, you may have to brown in batches. Remove beef from the pot and set aside with bacon.

In the same pot place onions, carrots and cloves and sauté until soft. Add in red wine and let simmer for 4-5 minutes until the liquid has reduced by half. Add back the beef and bacon along with garlic, thyme, and bay. Add in enough beef stock to cover the beef at least three quarters high. Cover and let simmer for 2-3 hours. Serve with crusty bread.


Add in 1 can of diced tomatoes along with beef stock. Adding in potatoes along with beef stock.