Third Course
2021 Ruby Brut & Moroccan Beef Stew
WHY IT WORKS: The 2021 Ruby Brut complements the stew’s warm Moroccan spices with its dark fruit and subtle herbaceous notes. Its crisp texture harmonizes with the slow-braised beef while balancing the sweetness of dried fruit and aromatic spices.
Ingredients:
•1 Tbsp olive oil
• 1½ lb beef (top sirloin), trimmed and cut into ½-inch cubes
• 1 large onion, chopped
• 1 large carrot, peeled and chopped
• 2 garlic cloves, finely chopped
• 1 Tbsp paprika
• 2 tsp ground cumin
• 1½ tsp ground cinnamon
• 2 cups low-sodium beef broth
• 1 (15 oz) can garbanzo beans, rinsed and drained
• ½ cup golden raisins
• ½ cup pitted Kalamata olives
• ½ cup fresh cilantro, chopped
• 2 tsp finely grated lemon zest
Preparation
1. Heat olive oil in heavy large pan or pot over medium-high heat.
2. Place beef cubes in pan in one layer (if needed do this in two batches in order to brown beef cubes) and sprinkle with salt and pepper. Brown on all sides, about 3 minutes per batch.
3. Transfer to plate. Add onions, carrots and garlic and sauté for 10 minutes or until soft, stirring frequently.
4. Add spices and stir 30 seconds; add broth, garbanzo beans, olives, raisins, and cilantro; bring to a boil. Simmer until juices thicken, 5 minutes or so.
5. Add beef and lemon zest back to pan and stir until heated through. Serve over couscous.