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Serve with our 2001 Napa Valley Reserve Cabernet Sauvignon.
Ingredients:
• All purpose flour
• 6 tablespoons (3/4 sticks) butter
• 4 pounds boneless beef chuck, cut into cubes
• 2 large onions, chopped
• 1/3 cup tomato paste
• 3 cups Martin Ray Cabernet Sauvignon
• 2 14 1/2 ounce cans beef broth
• 1 tablespoon dark brown sugar
• 1 teaspoon thyme
• 1-1/2 pounds baby red potatoes, quarters
• 30 baby carrots
• 12 ounces baby patty pan squash, halved
• 1 pound shiitake mushrooms, stemmed
Place flour in baking pan. Season with salt and pepper. Melt 4 tablespoons of butter in Dutch Oven over medium heat. Coat meat with flour; add to pot and brown. Transfer to plate with slotted spoon. Melt 2 tablespoons butter in same pot over medium heat. Add onions; sauté until tender. Mix in tomato paste, then add wine. Bring to boil. Add broth and sugar, then beef. Bring to boil.
Reduce heat, cover partially and simmer 1 1/2 hours. Add potatoes and carrots; simmer uncovered, about 25 minutes. Add squash; simmer about 10 minutes. Add mushrooms, simmer about 5 minutes. Season with salt and pepper. Can be made 1 day ahead; let cool and chill. Before serving, cook over medium heat and stir occasionally.
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