Pair with Steelhead Red


  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. butter
  • 2 lbs, beef stew meat (cut into chunks)
  • 1 medium onion (chopped)
  • 1 tbsp. garlic (chopped)
  • 1 tbsp. flour
  • 1 bottle of Steelhead Red
  • 1 bay leaf 
  • 1 tbsp dry thyme
  • 12 pearl onions
  • 12 cremini mushrooms
  • 3 carrots (peeled, cut into sticks)


  1. Preheat oven to 350 degrees.
  2. In large Dutch oven melt butter and 2tbsp of EVOO, add beef and salt and pepper to taste, cook until brown.
  3. Add Onion and garlic, cook until soft, then add flour and stir to combine.
  4. Add wine, bay leaf, thyme and bring to a boil, then transfer to oven for 1hr 20min.
  5. In a large pan combine pearl onion, mushroom and carrots with 1tbsp of EVOO and 1/4 cup water, cook until water has evaporated. 
  6. Combine sautéed vegetables with stewed meat and serve warm!