Shared by Cheryl Anderson, Brys Estate Tasting Room Staff
~ Pair with Brys Estate Cab/Merlot or Brys Estate Artisan Pinot Noir
Ingredients:
2 1/2 pounds beef chuck or sirloin, boneless and cubed
3 Tablespoons flour
1 1/4 tsp. salt
1/2 tsp. allspice
12 tsp. cinnamon
1/2 tsp. black pepper
4 Tablespoons vegetable or olive oil
3 cups onion, thinly sliced
1 cup dried cherries
3 Tablespoons sugar
3 Tablespoons red wine vinegar
3 Tablespoons water
1 1/2 cup dry red wine
1 1/2 cup beef stock
1/2 pound mushrooms quartered
Preheat oven to 350 degrees
Cut beef into 1-inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef to bag and shake, coating pieces evenly. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add beef in batches, brown on all sides, stirring frequently, about 5 minutes. Transfer meat to a heavy, medium Dutch oven. Repeat with remaining meat, adding 1 tablespoon oil to skillet for each batch. Transfer meat to Dutch oven as it browns.
Reduce heat to medium. Add remaining tablespoon oil to same skillet. Add onions and cherries. Cook until onions are soft and light brown, about 10 minutes. Stir frequently, scraping up all browned bits from meat and incorporating into onions. Mix in sugar, vinegar and water. Increase heat to medium-high and cook until onions brown, stirring frequently, about 5 minutes.
Add onion mixture to beef in Dutch oven. Mix in wine, stock, and mushrooms. Cover and bake until beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if liquid is too thin. Add a small amount of beef stock or red wine if stew is too dry.
Can be prepared 2 days in advance. Cover and refrigerate. Re-warm over low heat.
