Wine Country Stew

This hearty Wine Country Stew combines tender top sirloin cubes with smoky Westphalian ham, creating a deeply savory base. Braised in a full-bodied red wine like Petite Sirah or Zinfandel, the meat absorbs the robust flavors of garlic, thyme, and green peppercorns. Sweet raisins and briny stuffed olives add complex texture and taste, balancing the richness of the heavy cream and brandy finish. This rustic dish is ideal for cold weather, offering a comforting, home-style meal that pairs beautifully with rice or crusty bread. It's a sophisticated yet simple stew that brings warmth and elegance to your dinner table without requiring gourmet techniques.

Cooking Method: Baking

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 650

Dietary: Vegan

Description

This hearty Wine Country Stew combines tender top sirloin cubes with smoky Westphalian ham, creating a deeply savory base. Braised in a full-bodied red wine like Petite Sirah or Zinfandel, the meat absorbs the robust flavors of garlic, thyme, and green peppercorns. Sweet raisins and briny stuffed olives add complex texture and taste, balancing the richness of the heavy cream and brandy finish. This rustic dish is ideal for cold weather, offering a comforting, home-style meal that pairs beautifully with rice or crusty bread. It's a sophisticated yet simple stew that brings warmth and elegance to your dinner table without requiring gourmet techniques.

Ingredients

Top Sirloin, cut into 2-inch cubes
Westphalian ham, cut into 1-inch cubes
Bacon fat
Onions, chopped
Garlic, wrapped in cheesecloth
Stuffed green olives, halved
Raisins, soaked in hot water for 5 minutes and drained
Red wine (Petite Sirah, Zinfandel, etc.)
Thyme
Green peppercorns
Salt
Brandy
Heavy cream
Flour
Water

Directions

1
Preheat oven to 350°F (175°C).
2
Brown the beef cubes in a 12-inch skillet with bacon fat over moderately high heat for 3-5 minutes.
3
Add the ham and onions to the skillet and sauté for 3-4 minutes until onions are golden brown.
4
Transfer the beef, ham, and onions to a large Dutch oven.
5
Add the olives, garlic bundle, raisins, thyme, and red wine to the Dutch oven.
6
Cover the Dutch oven and cook in the preheated oven for 40 minutes.
7
Remove from oven, add peppercorns, salt, brandy, and heavy cream.
8
Cover and continue cooking in the oven for 30 minutes longer.
9
Remove the Dutch oven from the oven. Strain the cooking juices into a bowl, keeping the meat and vegetables warm.
10
In a small saucepan, whisk together the flour and water until smooth.
11
Pour the strained juices into the saucepan with the flour mixture over low heat.
12
Stir constantly and heat for about 5 minutes until the sauce thickens.
13
Pour the thickened sauce over the meat and vegetables.
14
Serve immediately with rice or buttered vegetables.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 650kcal

% Daily Value *
Total Fat 42g65%
Saturated Fat 18g90%
Cholesterol 180mg60%
Sodium 850mg36%
Total Carbohydrate 12g4%
Dietary Fiber 1g4%
Sugars 4g
Protein 55g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a smoother sauce, you may blend the strained juices before thickening, though traditional rustic stews often keep some texture.

If Westphalian ham is unavailable, substitute with smoked bacon or prosciutto for a similar smoky flavor.

Ensure the red wine is good enough to drink, as the flavor concentrates during cooking. A full-bodied Cabernet or Merlot also works well.

The garlic is wrapped in cheesecloth to infuse flavor without leaving large pieces in the stew; remove the bundle before serving.

This stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Read it online: https://www.chefs-mate.com/recipe/wine-country-stew/