Vulcan Red Beef Stew

Its great to cook with the same wine you plan on drinking, but sometimes the cost of the wine doesn't make that reasonable.  I want to share with you all a great wine that I have found.  It is a local muscadine wine made right here in Alabama at the Morgan Creek Vineyards.  Vulcan Red Alabama Table wine is a off dry wine.  It has a beautiful ruby red color and it is very fruity.  At about $14 a bottle its a wine that I feel comfortable cooking with and we really enjoy drinking it.

Now that I've already had a couple glasses.  I better get on with the cooking.  I'm not sure if it was the wine I drank or the wine in the stew, but this was some of the best beef stew I have ever eaten.

Vulcan Red Beef Stew

3 lb beef chuck roast, cut into 1.5 inch pieces
1 tbs flour
3 carrots, cut into chunks
3 stalks of celery, diced
1 onion, diced
1 tbs fresh rosemary, chopped
4 garlic cloves, chopped
1/2 lb cremini mushrooms, quartered
1 bottle Morgan Creek Vineyards Vulcan Red Wine
3 cups beef stock
1 & 1/2 lb baby red potatoes, quartered
1 cup frozen green peas
vegetable oil
salt & pepper

Season the beef with salt and pepper.  Then toss with 1 tbs flour.  In a large dutch oven over a medium flame add 2-3 tbs of vegetable oil.  Brown the meat on all sides.  You will probably need to do this in a  couple batches to avoid crowding the pan.  Then remove the meat from the pan and set aside. 

Then add the carrots, celery, and onion.  Saute for about 10 minutes.  Then add  the rosemary, garlic, and mushrooms. Season the vegetables with salt and pepper. Saute for another 5-7minutes.

Return the meat back to the pot and add the entire bottle of wine.  I always add about a teaspoon of salt with the wine.  Bring the pot to a simmer.  Allow to simmer for about 20 minutes.  Then add the beef stock and the potatoes.  Bring back to a simmer and continue to cook for about an hour and a half or until the meat is tender.

Then add the frozen peas and cook for an additional 5 minutes.  Taste and season with additional salt and pepper if needed.

I served this soup with these delicious Parmesan biscuits.

I hope you will try to seek out and try this wine.  It should be fairly easy to find throughout the Southeastern US.  If you are unable to get your hands on it feel free to substitute your favorite red wine in the stew.