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Rib-Eye Stew featuring Alamos Malbec

Using an Alamos Malbec to marinate the meat and deglaze the pan adds depth to this stew.
Prep Time 12 hours
Cook Time 30 minutes
Servings 6

Ingredients

  • 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

Instructions

  • 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!