Vineyard Creek Rustic Holiday Stew

Difficulty: Medium
Time: 1 Hour
Serves: 4


Vineyard Creek
  • 3 slices bacon chopped
  • 3 tbsp. olive oil
  • 16 white mushrooms sliced
  • 1 cup frozen pearl onions
  • 1 cup frozen sliced carrots
  • 2 cloves chopped garlic
  • 2 pounds lean sirloin, cut into 1/2 inch cubes
  • 3 tbsp. all purpose flour
  • 1 cup Vineyard Creek Merlot
  • 1 1/2 cups beef stock
  • 1 tsp. each of thyme, sage and tarragon
  • 12 oz. package of wide egg noodles
Brown bacon in large heated skillet. When crisp, remove bacon leaving drippings in pan. Add 1 1/2 tbsp. of olive oil to the pan. Add the mushrooms and season with salt and pepper. Sauté for 2-3 minutes. Now add onions, carrots, and garlic and continue cooking for 3-4 minutes. Transfer mixture to a plate and reserve. Return pan to heat and add the remaining 1 1/2 tbsp. of olive oil. Add meat and brown on all sides. Add flour and cook for an additional 2 minutes. Slowly add wine and stir all the buts from the bottom of the pan. Allow wine to boil for 1 minute, then add the beef stock and spices. Bring mixture to a boil, cover pan, and reduce to a simmer. Cook for 10 minutes, then add reserved vegetable mixture and continue cooking uncovered until sauce thickens slightly. While the stew is simmering, boil the egg noodles according to the package instructions and serve the stew over the noodles.