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