Relax with a Glass of Merlot & Bowl of Stew

As the weather is getting colder, it’s time to warm up with a hearty bowl of Beef Stew and pair it with a delicious glass of Ancient Peaks Merlot! Our Brand Ambassador, Caroline Rossi, shared her family recipe.


  • 3 Tbsp. olive oil
  • 2 lbs. chuck roast, cut into cubes
  • 1 large yellow onion, diced
  • 5 garlic cloves, minced
  • 2 tsp. thyme
  • Pepper
  • Salt
  • 2 1/2 cup red wine
  • 3 Yukon gold potatoes, cut into cubes
  • 3 large carrots, diced
  • 2 celery stalks, diced
  • 2 cups fresh green beans, cut in half and ends trimmed
  • 4 cups beef stock
  • 1/2 cup water
  • 3 heaping Tbsp. flour
  • Parsley, minced for garnish


  • In a small bowl, combine flour and water until smooth.
  • Heat 3 Tbsp of olive oil in a large pot over medium-high heat.
  • Add the meat and cook until browned. Once the meat is cooked, add in the onion and garlic, and cook until the onions are partially cooked.
  • Add in the seasonings, stirring thoroughly. Then pour in the wine and continue stirring until the wine has reduced by half.
  • Once the wine is reduced, add in the potatoes and carrots. Following the vegetables, pour in the beef stock. Cover and cook for 10-20 minutes until potatoes are partially cooked, stirring occasionally to ensure nothing sticks to the bottom.
  • When the potatoes are par cooked, add in the celery, mushrooms, and green beans. Continue cooking until vegetables are fully cooked. Slowly add in the flour and water mixture while stirring consistently until the stew has thickened.
  • Sprinkle in the parsley to garnish, pour a glass of Ancient Peaks Merlot and enjoy!