9224 Route 414
Lodi, NY 14860-9641

Serves 4-6

Lamoreaux Landing’s barrel-aged 1998 Cabernet Franc pairs perfectly with this fall stew served over roast vegetables. Marinating the beef overnight in dark beer adds aromas that complement the wine’s herb qualities. And roasting the vegetables at high temperatures brings out smoky caramelized flavors that work well with this award-winner. Like many stews, this daube is even better the second day.

Beef: 4 lbs. chuck, cut in 2” cubes, as much fat removed as possible

Marinade:

2-1/2 cups dark beer (I like Ommegang from Cooperstown, N.Y.)
4 large garlic cloves, squeezed through a garlic press
1 large onion, chopped
1 14-1/2 oz. can chopped tomatoes w/juice
3 bay leaves
1 tbs. each fennel seeds, peppercorns, salt
1/4 cup tomato paste

Mix all ingredients except tomato paste and marinate beef 8 hours or overnight, bring daube to a boil in a heavy pot, then simmer covered for three or more hours, until the beef is cooked through. Drain beef, defat liquid, add 1/4 cup tomato paste, and boil sauce until thickened. Add beef and heat gently; taste for seasonings.

Roast Vegetables:

4 large parsnips, peeled, cut into bite-size pieces
6 large carrots, peeled, cut into bite-size pieces
4 large onions, peeled, cut into four wedges each
12 large mushrooms, trimmed and cleaned 12 large garlic cloves, peeled
Olive oil, salt, pepper to taste

One hour before stew is done, pre-heat oven to 400 degrees. Toss vegetables with oil and seasonings. Roast parsnips, carrots, onions, and 6 garlic cloves in a shallow pan for 45 minutes to an hour, stirring frequently, until well browned. Roast mushrooms separately with remaining garlic for 30 minutes, stirring often.

Divide vegetables into bowls and top with meat and sauce. Serve with sourdough bread, a simple salad, and Lamoreaux Landing Wine Cellars 1998 Cabernet Franc.

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