Merlot

FALL BEEF & SAUSAGE STEW

Stew is the ultimate cold weather comfort food. Try our spin on the delicious classic.

Ingredients

• 1 Pound Journeyman Brown Sugar Bacon, 1/8” dice
• 1 Pound Ground Mild Italian Sausage
• 1 Pound Beef Sirloin, silver skin removed, 1/4” diced
• 1 Pound Yanni’s Italian Sausage Link, ¼” diced
• 3 Cups Ferrari Carano Chardonnay
• 1 Quart Yellow Onion, ¼” dice
• 2 Cups Celery, ¼” dice
• 2 Cups Carrot, peeled, ¼” dice
• 2 Cups Celery Root, peeled, ¼” dice
• 2 Cups Butternut Squash, peeled, ¼” dice
• 2 Cups Yukon Gold Potato, peeled, ¼” dice
• 2 Tablespoons Garlic, peeled, minced
• 2 Tablespoon Dried Thyme
• 2 Tablespoon Paprika
• 1 Tablespoon Granulated Garlic
• 24 Ounce Can Tomatoes, diced in puree
• 2 Quart Beef Stock
• 3 Each Bay Leaf
• 1 Tablespoon Thyme, picked from stem, chopped
• 3 Tablespoons Italian Parsley, fresh, fine chopped
• 1 Tablespoon Oregano, fresh, fine chopped
• As Needed Olive Oil
• As Needed Kosher Salt & Fresh Ground Black Pepper

Directions

In an 8–10-quart pot, add a small amount of olive oil, render the bacon until just crispy, remove bacon from pot.  In the same pot brown the ground sausage then remove the sausage from the pan. 

Season the sirloin with salt and pepper then brown, continue the process with Italian sausage link. 

Deglaze the pan and reserve the liquid.  Add olive oil to the dry pot and slowly sweat the onions until they are translucent.  Add the carrot, celery, celery root and cook for 10 minutes then add butternut squash, potatoes, chopped garlic, dried thyme, paprika, granulated garlic.  Sautee for 2-3 minutes then add the tomatoes, stock and bay leaf.  Bring the mixture up to a simmer, check seasoning and adjust with salt and pepper.  Let the mixture simmer for 40 – 60 minutes until potatoes are tender. 

This stew can be made up to 4 days ahead prior to use, add the fresh herbs right before you plan on serving the stew.  The stew can be frozen for up to 60 days.

Happy Cooking!!

UOVA AL FORNO -BAKED EGGS IN TOMATO SAUCE WITH CIABATTA BREAD

A delicious brunch recipe, and one we serve at our monthly Sycamore Grove Brunch at the winery (see events page for details). Serve with plenty of crusty sliced bread.

Ingredients

• 8 extra large eggs
• 4 cups tomato sauce
• 2 tbsp. dried basil
• 2 tbsp. dried oregano
• 2 tbsp. garlic powder
• 1 tbsp chili flakes
• 12 oz. Ricotta Salata cheese, or Queso Fresco or Cotija, if unavailable
• 2 tbsp. fresh Italian parsley, chopped
• 2 tbsp. fresh basil, chopped
• 2 tbsp. green onion, chopped
• Salt and pepper to taste
• Olive oil
• Ciabatta or Baguette to serve

Directions

Preheat oven to 450 degrees F.

In a blender or food processor, combine tomato sauce with dried basil, dried oregano, garlic powder and chili flakes. Blend until smooth, and season to taste with salt and pepper.

Transfer sauce to a large, deep skillet, and make 8 indentations in the sauce. Crack an egg into each indentation, and season eggs with salt and pepper.

Cook eggs in sauce in the oven for about 5-6 minutes, until the whites have set and the yolks are still runny.

Remove from oven, and garnish with cheese, parsley, basil and green onion, as well as a liberal amount of olive oil.

Serve with plenty of sliced bread