Beef Zinfandel

Cold winter evenings are the perfect time to serve this hearty meal.  Don't have any Zinfandel on hand?  Feel free to use your favorite full body red wine.

2 Tbsp Olive Oil
4 oz Bacon - Diced
1/2 c Diced Onion
1 c Sliced White Mushrooms
1 1/2 lbs Stewed Beef 
1 Tbsp Tomato Paste
1 c Zinfandel Wine
3 c Beef Stock
1 Tbsp Paprika
2 Tbsp Chopped Basil
Kosher Salt
Fresh Ground Black Pepper

Pre-heat a cast iron skillet with 1 Tbsp Olive Oil.  Once the skillet is hot add the diced bacon.  Cook 5 - 7 minutes, stirring occasionally.  Transfer the bacon to a paper towel lined plate.  Leaving the bacon drippings in the skillet add the diced onions and sliced mushrooms and stir to coat in the drippings.  Saute for 4 minutes.  Add a pinch of salt and a few grinds of pepper and saute for another 4 - 6 minutes, stirring occasionally.  Transfer the onions and mushrooms to a small bowl.  

Add the remaining olive oil and get the skillet hot again.  Cut the stewed beef into 1 inch cubes.  Coat the beef in the paprika and a few pinches of salt and a few grinds of pepper.  Add the seasoned beef to the skillet.  Sear the beef, creating a deep brown color, for about 5 minutes.  Flip the beef cubes over and sear the other side, cooking another 5 minutes.  Add the tomato paste to the skillet and coat the beef.  Let the tomato paste cook for 2 - 3 minutes.  Add the zinfandel wine to the skillet.  Let the wine simmer for about 7 minutes.  Add the beef stock, bacon, onions and mushrooms to the skillet and bring to a hard simmer.  Turn the heat down to low and cover the skillet.  Let the beef mixture cook for about 45 minutes, stirring occasionally.  If the sauce gets to thick add a bit of water to thin it out while cooking.

After 45 minutes, give the sauce a taste and add any additional salt and pepper if needed.  Turn off the heat and stir in the chopped basil.  Serve the beef over mashed potatoes (as pictured) butter egg noodles or rice.

​Serves 4