When the days get shorter and the air turns crisp, this is the kind of dish we crave. Slow-braised with Pinot Noir, this beef stew is rich, comforting, and deeply satisfying—without being heavy. The wine brings brightness and depth, lifting the savoury flavours of tender beef and sweet root vegetables. It’s an easy, one-pot recipe that rewards patience and pairs beautifully with a glass of the same Pinot used in the pot.
Perfect for a relaxed weekend dinner or a cozy night in, this stew tastes even better the next day—if there’s any left.
Serves 4
INGREDIENTS
- 1–1.5 lbs beef, cut into chunks
- 2–3 cups root vegetables, chopped (carrots, potatoes, parsnips — your choice)
- 1 onion, roughly chopped
- 2 celery stalks, chopped
- 4–6 garlic cloves, peeled
- 1 cup SpearHead Pinot Noir
- 1 can diced tomatoes (28 oz)
- ¼ cup thickener (cornstarch or tapioca flour)
- 1 tsp dried herbs (thyme, rosemary, or mixed herbs)
- Salt & pepper, to taste
METHOD
- If simmering on the stovetop, cook on low heat for approximately 2½ hours. Slow-cooker instructions below.
- In a large bowl, combine the beef, root vegetables, onion, celery, garlic, thickener, dried herbs, salt, and pepper. Toss well to evenly coat.
- Transfer the mixture to a slow cooker. Pour in the diced tomatoes and Pinot Noir, then gently stir to combine.
- Cook on LOW for 8 hours or HIGH for 4 hours, until the beef is tender and the flavours are well developed.
- Taste and adjust seasoning as needed. For a thicker stew, remove the lid and cook for an additional 15–20 minutes, or stir in extra thickener if desired.
- Serve warm with crusty bread—and, of course, a glass of SpearHead Pinot Noir. 🍷
