Van Ruiten Coby's Zinfandel of Beef

This is a rich and hearty stew, perfect for the fall and winter months.  The secret is in the Van Ruiten Old Vine Zinfandel wine!

Servings: 6-8

Cook Time: 2 1/2 hours

Pair With: Van Ruiten's Old Vine Zinfandel

Source: Recipe and photo courtesy of Van Ruiten Family Winery


3 to 4 pounds boneless beef stew meat cut into cubes 1 1/2 to 2 inches
cooking oil
5 to 6 cups liquid (all Van Ruiten Zinfandel or a mixture such as 1 bottle of wine plus beef stock or broth)
2 or 3 large unpeeled cloves of garlic, smashed
2 cups canned, chopped tomatoes
1 bay leaf
1 teaspoon thyme
salt & pepper to taste
24 pearl onions (braised)
2/3 cup sliced carrots
12 halved small red potatoes
3 cups quartered sautéed mushrooms and cooking juices
3 tablespoons flour and 2 tablespoons softened butter blended to a paste, for the beurre manie


Preheat the oven to 325° F.

Dry the meat thoroughly—damp meat won't brown. Add a 1/4 inch of oil to the bottom of a Dutch oven and set over high heat. When hot, brown as many pieces of meat as will fit in one layer without crowding. Turn frequently to brown on all sides—3 to 5 minutes; remove and set aside until all meat is browned.

Pour a cup of the liquid (see ingredient list) into the Dutch oven, swishing and scraping up any coagulated juices.  Add the meat, garlic, and four more cups of liquid to the casserole; fold in the tomatoes, bay leaf, thyme, and salt and pepper to taste.  You should have enough liquid to almost cover the beef; add more if needed.

Stew the beef for  2 hours at 325° F. After 2 hours, add the vegetables and continue to cook until tender. Cook at a slow simmer either on top of the stove or in the oven, stirring occasionally.  To finish and thicken stew, stir together the butter and flour to make a buerre manie paste. Add the buerre manie until you have the desired consistency.

Recipe Courtesy Of

Van Ruiten Family Winery

Van Ruiten Family Winery was founded 15 years ago, but its wine-growing history dates back more than 65 years. The winery was founded on John Van Ruiten Sr.’s philosophy that “exceptional grape growing should focus on the quality of grapes that come out of the vineyard, not the quantity.”