Ingredients:

2 ¼ lb  Stewing Beef

¼ cup  All Purpose Flour

½ tsp  Pepper

2 tbsp  Oil

¼ cup  Chopped Onion

2 tbsp  Brandy (optional)*

1 cup  Beef stock

1 ½ cup  RCW Pinot Noir

1 tsp  Salt

4  Cloves

1  Bay Leaf

¼ tsp  Dried Thyme

¼ tsp  Dried Marjoram

2 tbsp  Dried Parsley

8 oz  Mushrooms, sliced

6  Carrots

We recommend fresh herbs, adjust volumes.  We suggest even trying to substitute the brandy with our Wild Blackberry.

Directions:·

1.       Preheat  oven to 250 F.  Coat meat with flour and pepper

2.       Heat oil over medium-high heat.  Saute ¼ cup of onion briefly then add the meat to brown.  Transfer meat to ovenproof casserole.

3.       Combine brandy, beef stock, wine, salt and herbs in the pan over medium-high heat.  Bring to boil and scrape any browned bits from the pan.  Pour over top of the meat

4.       Add remaining ingredients to casserole and bake 3 ½ hrs.  Check to ensure the liquid is still covering the meat and vegetables.  If not add a touch more wine or stock. 

5.       Serve with crusty bread and enjoy with also a glass of Rocky Creek Pinot Noir.