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Wine of the Month Recipe


2019 Vintner's Cabernet Sauvignon


  • 3 ½ pounds beef chuck cut into 1 and 1/2 inch cubes

  • 2 tablespoons canola oil

  • 2 onions finely diced

  • 1 tablespoon tomato paste

  • 4 garlic cloves minced

  • 1/4 cup all purpose flour

  • 3 cups beef broth

  • 1 1/4 cups Guinness beer divided

  • 1 ½ tablespoons brown sugar

  • 1 tablespoon fresh thyme

  • 1 pound carrots cut into 1 inch pieces

  • 1 ½ pounds Yukon gold potatoes cut into 1 inch pieces

  • fresh parsley

  • salt

  • pepper


  • Season beef with salt and pepper toss with flour to fully coat. Use all the flour.

  • Heat a dutch oven over medium high heat. Add 1 tablespoon of oil. Brown beef on all sides, working in batches if necessary to avoid over crowding pan. Remove beef from pan and transfer to slow cooker.

  • Return pan to heat, add another tablespoon of oil. Add the onions, season with salt and sauté until golden brown, about 20 minutes. Reduce heat as needed to avoid burning the onions.

  • When onions are golden, add the tomato paste and garlic, stir until combined and a "fond" (the brown bits) is starting to develop on the bottom of the pot.

  • Slowly whisk in the beef broth, scrapping up any brown bits on the bottom of the pan. Add 1/2 a cup of the Guinness, the brown sugar, and the fresh thyme. Whisk to combine.

  • Add potatoes and carrots to slow cooker. Carefully pour broth over meat and vegetables.

  • Set slow cooker to low and cook for 6-8 hours. If broth is not desired consistency, see notes for how to thicken it.

When finished cooking, stir in the remaining 3/4 cup of Guinness and fresh chopped parsley. Taste and add salt and pepper to taste. Serve. (Author: Meghan McMorrow | Fox and Briar)

Shipping to:  Washington, Oregon, Idaho, Colorado, Texas, California, Florida

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