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+--- Thread: Wine to go with German Beef Stew (/thread-1327.html)
- Kate^^^ - 12-11-2001
I'm having this stew next week, thought I'd ask you all for advice about the wine.
German Beef Stew
1.5 lb beef stew meat, in 1" cubes
2 tab oil
1 large apple, pared and shredded, 1 cup
1 med carrot, shredded, .5 cup
.5 onion chopped
.5 cup water
1/3 cup dry red wine
1/4 salt
1 clove garlic, minced
2 beef bouillon cubes
1 small bay leaf
1/8 teas dried thyme, crushed
4 teas cornstarch
1/4 cup cold water
1/4 teas kitchen bouquet
4 cups medium noodles, cooked
poppy seeds
Brown meat in hot oil. Add apple, carrot, onion 1/2 c water, wine salt garlic, bouillon, bay leaf, thyme. Cover and cook over low hear for 2 hours or till beef is tender. Remove bay leaf. Combine cornstarch and the 1/4 c cold water; add to beef mixture. Cook and stir till thickened. Stir in kitchen bouquet. Serve over noodles and sprinkled with poppy seeds.
Makes 4 servings.
- Thomas - 12-11-2001
Don't knw where you are, but if you can get your hands on Der Kuss Spatburgunder (Pinot Noir)from Baden, I think you'll find it a good match with the dish.
- Kate^^^ - 12-14-2001
Thank you very much for the help. I had no idea what to serve with something like this.
I've been checking in with you all for a year or so and it's always been a pleasure to see what you have to say.