This is a sponsored post via Kitchen PLAY promoting Alamos Wines. I, along with fellow bloggers, was asked to either use the wine in a recipe or to pair my food with the wine. For those of you that know me, you know I had to do both of these. I had so much fun planning what to do. I researched the wine and recipes made using wine. I knew nothing. So I learned that Alamos’ Malbec wine is from Argentina. A malbec is a very distinctive wine. Malbecs are known to use dark fruits and to have a smoky finish. Both of these traits fare very well with red meat.
So my dilemma: create a recipe using the malbec or develop a recipe that would pair well with the wine. Since, the wine is bolder wine, I bounced between lamb and beef ideas. I chose beef. Then, to solve my next dilemma of recipe or pairing, I defaulted to doing both. The recipe that I have posted is a Rib-Eye Stew featuring Alamos Malbec. The second, “pairing recipe” I created was a flank steak roulade.
The Rib-Eye Stew featuring Alamos Malbec began by marinating the meat in the wine to deepen the flavor of the meat. This flavor would be enhanced by enjoying the same bottle of Malbec with the meal that was used in the marinade. I always like to carry an ingredient through a meal. This was taking that idea to a new level. The wine flavored and tenderized the already tender cut of meat. I went even further by using the wine to deglaze the pan after roasting the vegetables in the browned beef juice. I found that this cooking methodology really pulled out the smoky flavor of the wine. Using the wine in a couple parts of the cooking process and then serving the wine at dinner is a concept that I will definitely repeat.
- 3 tablespoons grapeseed (or vegetable) oil
- 2 -3 pounds rib-eye steaks
- 1/4 cup flour
- 2 medium onions, diced
- 3 celery stalks, diced
- 2 carrots, chopped
- 1 tablespoon chopped garlic
- 1 - 14 oz can chopped tomatoes with green chilis
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 2 cups Alamos Malbec wine
- 4 cups beef stock
- Salt and black pepper
- 1/2 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried leaf oregano
- 1 teaspoon dried thyme
- 1 dried ancho chili
- 1 cup water
- Dice the rib-eyes in cubes and trim the fat. Marinate the meat in a container filled about 1/2 way up with the wine. Let sit over night turning the meat once.
- In a Dutch oven, over medium high heat, add the oil.
- Season the rib-eyes with salt and pepper.
- When the oil is hot, sear the meat for 1 to 2 minutes on each side at most. (You do not want to overcook it). Remove from the pan and set aside.
- In the same pan, add the onions and sauté for 2 minutes.
- Add the celery and carrots. Season with salt and pepper. Sauté for 2 minutes.
- Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine.
- Meanwhile, re-hydrate the ancho chili for 20 minutes in one cup of water.
- Add the beef stock and as much of the ancho infused water as you like (I used 1/2 cup). Bring the liquid up to a boil, cover and reduce to a simmer.
- Simmer the veggies covered for 20 minutes.
- Add in the meat and cook for 5 more minutes.
- Serve and enjoy!
Steak marinating in Alamos Malbec.
Browning the beef.
Vegetables added to pan.
Herbs added to pan.
Wine added to deglaze the pan.
Re-hydrated ancho chilis.
Serve and enjoy!