Slow Cooked Beef Stew With The Gran Villa Gran Reserva 2004

Gran villa Gran Reserva 2004

The magnificence of a Spanish Gran Reserva is that the winery have cellared it for you and released it when it is at the peak of its powers. All mellow fruit and silky tannins, these wines perform so much better when paired with food. So here’s a simple recipe to put this into practice.

Slow cooked beef stew (I use top-rib) served with rosemary and garlic infused bread.


2 large Carrots peeled and roughly chopped

2 sticks of celery (scrape a sharp knife along them to remove the stringy bits) roughly chopped

2 large parsnips peeled and roughly chopped

1 small swede peeled and roughly chopped

1 large white onion diced

½ bottle red wine – you can use whatever you want here really, however, I personally don’t think it’s worth using something fancy! I really do think though that you should use something you’d be happy to have glass of. From our range this is my go to – Dehesa de Quixana El Cuervo Syrah Garnacha 2013

300ml homemade stock – preferably beef but vegetable will do the job

½ tin plum tomatoes

Good squeeze of tomato puree

1kg beef top-rib (if you can’t get top-rip use beef 800g beef skirt)

Handful of fresh sage leaves

Few sprigs of fresh thyme

Olive oil

Salt & pepper

A little flour

For the bread

Unsliced white loaf roughly cut into chunks

4 cloves garlic squashed under a knife skins on

Few sprigs fresh rosemary

Slug of olive oil

Salt & pepper

You’ll need your largest casserole pot for this, one suitable for both the stove and the oven.

Firstly bang your oven on to preheat to 130°C.

Pop a good slug of olive oil into your pan and add your onions. Let them soften for 5 minutes on a medium heat. Meanwhile pop your flour into a big bowl, season well and dust your beef. Next add the rest of your veg and your herbs and continue to simmer for a few minutes. Next add the flour coated beef and quickly brown it off, moving it around the pan constantly. Now add your wine, stock, plum tomatoes and tomato puree and stir it all together. Add a little more seasoning, pop the lid on and stick it into the oven for around 3 hours. At the 3 hour mark check it and if it slips away from the bone and literally melts under the weight of your fork you are ready to go. If not pop it back in for another 20 minutes and check again. Repeat this until you’re happy that the meat is soft and stringy! Remove it from the oven and pop it on the smallest hob on the lowest setting just to keep warm and crank the oven up ready to warm your bread.

Grab your chunks of bread and put them into an oven proof dish. Splash over some olive oil, add your garlic, rosemary, season well and give it a mix. Your hands are best. Pop it in the oven now for 10 minutes and serve alongside a big bowl of your stew and a good glass of Gran Villa Gran Reserva.


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