Ingredients

3 slices bacon, rind removed and diced
500g boneless beef stew meat, cut into 2cm cubes
2 garlic cloves, chopped finely
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
300g small button mushrooms or champignons
400ml beef stock
375ml Veritas Winery Shiraz and Mataro Bulls Blood Pressings
24 small white pearl onions, peeled
1 1/2 teaspoons dried thyme or 1 sprig fresh thyme
1/4 cup flour

1/4 cup water

Cook bacon in a heavy based large saucepan over medium heat until crisp.
Transfer bacon with slotted spoon to a separate bowl; set aside.
Dust meat in a mixture of flour, salt and pepper. Brown meat with garlic, transferring it to a plate.
Add mushrooms to mat juices in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently.
Transfer mushrooms to the bowl with the bacon.
Return meat and juices to pan; add onions, stock, Bulls Blood, and thyme.
Bring to a boil then reduce heat to a low simmer.
Cover and simmer 1 hour.
Stir in reserved mushroom mixture.
Simmer, uncovered, 35 - 40 minutes or until meat is tender and sauce thickens, stirring occasionally.

Serve with boiled potatoes and steamed green beans, or place under a crust of golden pastry for Beef & Bulls Blood Pie.

Serves six hungry guests.

Recipe: Julie Donnellan.

 

Beautifully matched with 2006 Veritas Shiraz Mataro Bulls Blood Pressings

 

Rolf’s Tip
The wine you cook with should be the wine you serve with the meal ... therefore, always buy a few bottles of the same wine.

Wine Tasting Notes

Veritas Shiraz Mataro Bulls Blood Pressings

Barossa Valley

Varieties: 70% shiraz and 30% mataro (mouvedre)

Winemaker: Rolf Binder
"I find Mataro a very exciting variety to crush and make wine from. The spiciness of the juice is a major drawcard; however to me, the fascination is that point in the fermentation where the true spiciness of Mataro emerges. As I taste the fermentations everyday, on about day three, I notice the sudden kick of spice and mace flavours - now I am happy another great Mataro wine is born."

- Rolf Binder

web: www.rolfbinder.com

 

 

Recipe © Julie Donnellan 2010

Wine Diva Recipe of the Month September 2010