Carbonnade with Riverbench Estate Pinot Noir

Enjoy the last few cold nights with this warm and filling Belgian stew.

• 1 ½ lb. shoulder roast, sliced
• 1 tbsp. olive oil
• 2 medium onions, sliced
• 4 garlic cloves, crushed
• 1 tbsp. brown sugar
• 2 cups lager style beer
• 2 cups beef broth
• 1-2 bay leaves
• 2 tbsp. parsley leaves
• 1 tsp. chopped fresh thyme

Pat the beef slices dry. In a heavy iron stockpot, heat the olive oil on medium-high heat. Brown the beef in batches on all sides, and set aside. Add the onions to the pot, and brown for 4 minutes or until soft. Add the garlic and sauté another 2 minutes. Mix in the brown sugar and remove from heat.

Preheat the oven to 350 degrees. Arrange the beef in one layer in the bottom of the pot, and season with salt and pepper. Arrange the cooked onions and garlic on top, then cover with the beer and stock. Add the bay leaves, parsley, and thyme.

Bring to a simmer, then put the whole pot, covered, into the oven to cook slowly for 2 hours, or until tender. This is delicious served with buttered noodles or gnocchi.