Signature Series Artisan Recipe - February 2013

Ingredients:
• flour
• salt and pepper, to taste
• 6 Tbsp butter, divided (unsalted if you prefer)
• 3 lbs trimmed boneless beef (chuck, sirloin or stew meat), cut in 1-1/2 inch cubes
• 2 large onions, chopped
• 1/4 cup tomato paste
• 3 cups dry red wine
• 29 oz. can beef broth
• 1 Tbsp dark brown sugar
• 1-1/2 lbs baby red-skinned potatoes, quartered
• 30 baby carrots
• 3/4 lb baby pattypan squash, halved
• 1 lb fresh shitake mushrooms, stems removed and caps thickly sliced
• 1 Tbsp dried Marjoram

Preparation:
Place flour in a large bowl and season with salt and pepper to taste. Melt 4 Tbsp butter in heavy large Dutch oven over medium-high heat. Coat the beef cubes with flour; add to the pot and brown on all sides. Remove when done using a slotted spoon and transfer to a plate.

Melt 2 Tbsp butter in same pot over medium-high heat. Add the onions and sauté until tender, about 6 minutes. Mix in the tomato paste and the red wine. Bring to a boil, scraping up any browned bits. Add the beef broth and the brown sugar, then the beef cubes and any accumulated juices. Bring to a boil.

Reduce heat, cover partially and simmer 1-1/2 hours. Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add squash; simmer until almost tender, about 10 minutes. Add mushrooms and Marjoram and simmer until mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.

Serves 6 to 8.

Pair this recipe with this months' Signature Series wines:
• Montagna Vineyards 2007 Napa Valley Cabernet Sauvignon
• Harrison Clarke Wine 2007 Estate Syrah
• Hughes Family Vineyards 2007 Sonoma Valley, Savannah Vyd. Syrah
• Calstar Cellars 2007 Anderson Valley, Londer Estate Pinot Noir