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Fidelitas Wines

Amy Graham
March 9, 2016 | Amy Graham

Optu Beef Stew

It’s #WaWineMonth and Spring is nearly upon us!  The birds are chirping and the trees are starting to bloom!  Spring has also sprung at Fidelitas, as we have just released our 2013 Optu Red Mountain, our big Bordeaux blend of 73% Cabernet Sauvignon, 17% Merlot, 7% Cabernet Franc and 3% Petit Verdot.  It begins with aromas of Bing Cherry and Raspberry and continues with a palate of concentrated blackberry, plum, and violets along with slight minerality. It has a lengthy finish with full, chewy tannins. 

You may think that warm beef stew is winter fare however, Optu Beef Stew with Polenta paired with 2013 Optu Red Mountain is anything but.  The wine is big, bold, and bright and the stew is rich and delicious.  Rounding everything out is the creamy polenta.  It truly is a match made in heaven and would be a fantastic addition to your menu this week.

Optu Beef Stew with Polenta

For the stew:

3 Tablespoons olive oil

1 red onion, cut into large dice

4 carrots, peeled and cut into ½ inch pieces

4 stalks celery, cut into ½ inch pieces

2 ½ pounds beef stew meat, excess fat removed and cut into 1 inch pieces

2 ½ cups Optu Red Mountain red wine

6 springs fresh Thyme

4 medium tomatoes, halved

¾ teaspoon kosher salt

½ teaspoon freshly cracked black pepper

For the polenta:

1 Tablespoon olive oil

4 cups vegetable stock

1 cup polenta

To make the stew:

Heat olive oil in large, heavy saucepan until hot but not smoking.  Add vegetables and sauté until golden brown, about 10 minutes.  Add beef and sauté until brown on all sides.  Add wine and thyme and bring to a boil.  Add tomatoes, salt and pepper.  Reduce heat to low, cover and simmer for 2 hours or until beef is tender.  Once beef is tender, remove tomato skins and thyme sprigs.  Transfer to serving bowl.

To make the polenta:

In a large, heavy pot, bring stock to a boil.  Add polenta and stir constantly until thick and pulls away from the sides of the pan.  Transfer to serving bowl, drizzle with olive oil and keep warm.

Serve the beef stew alongside the polenta with glass of 2013 Optu Red Mountain.



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