NW Chuck Roast Stew with Dried Cherries

  • 2 1/2 lbs Lostine Chuck Roast
  • 3 Tbs flour
  • 1 1/4 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp black pepper
  • 4 Tbs vegetable oil
  • 3 C onion, thinly sliced
  • 1 C dried sour cherries
  • 2 Tbs tablespoons sugar
  • 2 Tbs minced garlic
  • 2 Tbs balsamic vinegar
  • 2 Tbs water
  • 1 C dry red wine
  • 1 C beef stock
  • 1/2 lb mushrooms, quartered

Preheat oven to 350°. Cut beef into 1-inch cubes. Combine flour, salt, allspice, cinnamon, and pepper into 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 1/3 of the beef and cook until browned on all sides, stirring frequently, about 5 minutes. Transfer meat to a heavy, medium Dutch oven.  Repeat with remaining meat in 2 batches, adding 1 tablespoon oil to each batch. Transfer to Dutch oven as it browns. Reduce heat to medium. Add remaining tablespoon oil to same skillet. Add onions and cherries. Cook until 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.  Rewarm over low heat.

Perfect Pairing

Leonetti Cellar — 2009 Reserve - Walla Walla Valley

Winemaker Notes

Impenetrably dark magenta. A beautiful and precise nose of graham cracker, mixed high-tone florals, ripe fruit, and hints of honey. Palate is silky smooth, incredibly dense and plush, loaded with ripe fruit and butressed by fine grained tannin and a very long finish. Simply pleasurable to sit on the palate. Overall this wine is more youthfully restrained than the Cabernet with laser focus and purity. I think this wine will really blossom over the next five years and reward as much cellaring as its owner is willing to allow.