Hit with two winter storms, 3 feet of snow, children home from school due to ‘snow days’, and a cold wind whipping outside my window, my thoughts turned back to my trip last May to Madrid and the ‘French Riviera.’ Oh how I longed to be basking in the warmth, the beauty, and the rich, delicious flavors of the people, the wine, and the food. This winter has made me desire both comfort…and a vacation. Fortunately, I got a taste of both in my own kitchen.
Nothing says comfort like a hearty beef stew, and nothing warms you from head to toe like a glass of incredible red wine. I chose to combine the two, and add a touch of ‘vacation’ into the pot by making a Mediterranean Beef Stew and pairing it with a Spanish 2010 Abadal Cabernet Franc/Tempranillo blend from Pla de Bages. The combination delivered with earthy goodness and the rich flair of flavor that only the Mediterranean can deliver in both its food and its wine. Simple yet seductive. Like so many ‘winos’ and ‘foodies’, I snapped the photo and posted it to my Corked Cowgirl page on Facebook (see the post here: Mediterranean Beef Stew and 2010 Abadal Cabernet Franc/Tempranillo ).
Today I was asked to provide the recipe for the stew. Your request is my pleasure. Don’t let the long ingredient list scare you. It’s mostly spices, and it’s super easy to make.
The recipe is as follows:
5 TBSP olive oil
2 1/2 lbs of stew meat cut into 1″ pieces
4 teaspoons ground cumin
1 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon salt (I used Truffle salt. If you’re looking to try it, you can find it at William Sonoma, Dean and Deluca, or even on Amazon)
1 large sweet onion, chopped
3 medium carrots, thinly sliced
1/2 package of mushrooms, sliced (I used organic baby portobello mushrooms)
2 zucchinis or yellow squash, chopped
4 garlic cloves, minced
1 15-ounce can diced tomatoes
2 cups beef broth
2 1/2 cups water
1 2/3 cups dry red wine (I used the 2010 Abadal Cab Franc/Tempranillo…before sipping the rest!)
7/8 teaspoon dried thyme
1/2 teaspoon fresh coarse ground black pepper
2 TBSP Bay Seasoning (you could throw in 3 Bay leaves as well, just don’t forget to take them out before you serve the stew!)
1 can Garbanzo Beans (Chick Peas)
6 oz spinach (fresh or frozen)
3 1/3 tablespoons red wine vinegar (optional)
Brown the meat in three tablespoons of the olive oil in a dutch oven or 4-quart stock pot. Once it browns, turn the heat to low. Make a paste with the remaining two tablespoons of olive oil, the cumin, coriander, cayenne pepper, and salt. Dump it on the meat and toss it around to distribute the spice paste evenly. Pour yourself a glass of wine and start sipping.
Add the chopped onion, carrots, mushrooms, zucchini, and minced garlic to the meat. Pour the tomatoes, water, beef broth and (most importantly), the wine over the meat and vegetables. Stir it up and bring the stew to a boil. Turn the heat to low and simmer for an hour or two, or until the meat and veggies are tender. By now you should be ready for another glass (or two) of wine.
While you’re waiting for it to cook, mash the garbanzo beans with a fork and begin your second glass of wine. When the stew is done (which could be whenever you run out of patience, or wine) stir in the mashed beans and spinach. Cover and cook over medium heat for 3 to 5 minutes or until the spinach is wilted(if it’s fresh) or warmed through (if it’s frozen). Sprinkle the vinegar (if you are using it) into the pot, stir up, and serve with brown rice if you want the extra carb rush. Salt and pepper to taste if necessary. You may also open another bottle of wine, if necessary.
If you decide to simply sip the wine for dinner and wish to forego the stew, you’ll find the 2010 Abadal Cabernet Franc/Tempranillo for between $15-20. It is an AMAZING wine with rich fruit flavors like blackberry and plum mixed with beautiful herbal notes and even a hint of toffee. Stock up on this one to drink throughout the rest of the winter!