2 Tbsp olive oil
2 ½ lb tender beef (top sirloin) 1 ¼-1 ½ inches thick
1 small white onion, chopped
1 small white onion, sliced
1 carrot, sliced
2 carrots, julienned
½ lb fresh button mushrooms, whole, cut in quarters, or sliced, depending on size
½ cup frozen peas
½ cup fresh parsley, chopped
3 cups Tassel Ridge Iowa Nouveau
2 cups beef stock
1 bay leaf
1 tsp dried thyme or Penzey’s Mural of Flavor
3 tbsp flour
3 tbsp soft butter
Freshly ground pepper
Heat 1 tablespoon olive oil in skillet and brown beef on both sides. Transfer to a heavy pot. Brown beef in two batches if you have too much to brown all at one time.
Deglaze skillet with 1 cup of wine, scraping up any brown bits. Pour wine over beef in pot. Add 2 cups of Tassel Ridge Iowa Nouveau and enough beef stock to cover. Add bay leaf and thyme (or Penzey’s Mural of Flavor). Cover and simmer until tender, 1-2 hours depending on cut of meat. After first 30 minutes, check every 15 minutes or so for tenderness.
Sauté remaining onion and carrots in 1 tablespoon olive oil until slightly softened. Add mushrooms and continue to sauté until mushrooms are slightly brown. Add to the simmering pot of beef, wine, and broth.
When beef is tender, strain out beef and vegetables, reserving liquid in a large saucepan. Skim off any excess fat. Bring liquid to the boil, and reduce. Correct flavor with additional wine, broth or seasoning during the reduction process.
While liquid is reducing, mix flour with butter and whisk into the reduced sauce. Bring sauce to a boil, stirring until it thickens into a light sauce. Pour over beef, onions, carrots, and mushrooms.
Serve over rice or noodles.Garnish with fresh parsley.
Wine Recommendation – Tassel Ridge WineryIowa Nouveau