Beef Stew with Gewurztraminer

Beef Stew with Gewurztraminer is a dish that pairs the tradition of stew with a touch of aromatic wine, typical of the Alsace regions and northern Italy. The use of this wine gives the dish a distinctive spicy note. Here is the recipe:

Ingredients

• 800 grams of beef for stewing (preferably shoulder or topside)
• 1 bottle of Gewurztraminer
• 2 medium onions
• 2 carrots
• 2 stalks of celery
• 2 cloves of garlic
• 2 bay leaves
• Some black peppercorn
• 1 sprig of rosemary
• Flour, as needed
• Extra virgin olive oil, as needed
• Salt and pepper, as needed

Preparation

1. Start by cutting the beef into cubes of about 3 cm and lightly flour the pieces. This will help to create a light crust that seals the juices inside the meat during cooking.
2. Heat the olive oil in a large pot and brown the meat on all sides until it is well browned. Remove the meat and set it aside.
3. In the same pot, add a bit more oil if necessary and sauté the chopped onions, celery, and carrots, along with the crushed garlic cloves. Allow the vegetables to soften slightly.
4. Put the meat back into the pot with the vegetables, add the rosemary, bay leaves, and peppercorns. Pour in the Gewurztraminer until everything is covered.
5. Bring to a gentle boil, then lower the heat, partially cover with a lid, and let it simmer for about 2-3 hours or until the meat is tender. If necessary, add a bit of water during cooking to maintain the level of liquid.
6. Taste and adjust the salt and pepper to your taste.
7. At the end of cooking, remove the aromatic herbs and garlic cloves and serve the stew piping hot.

If you don’t have Gewurztraminer, you could substitute it with another aromatic white wine, keeping in mind that Gewurztraminer has distinctive notes that may be difficult to replicate exactly.

Curiosity

Gewurztraminer is a white wine characterized by intense aromaticity, often with notes of exotic fruit, rose petals, spices, and sometimes honey. It’s interesting to see how these aromatic nuances can match with meat dishes, enriching them with a touch of originality.