Beef Stew in Red Wine
By Heidi CV Neidlinger, First Place Winner
2004 Allentown Fair "Live" cooking with Clover Hill Wine contest
3 lbs. boneless lean beef round (cubed)
1 bottle Clover Hill Cabernet Sauvignon
4 tsp. olive oil
peel of one orange
3 tsp. garlic
(chopped)
2 bay leaves
1 tsp. dried thyme leaves
1 tsp. fresh ground pepper
16 oz portobelo mushrooms
(sliced)
16 sun-dried tomatoes
(quartered)
3 14oz cans beef broth
(or beef stock)
1/4 cup brown sugar
12 small potatoes
(unpeeled, cut into wedges)
2 cups baby carrots
2 cups pearl onions
4 tbsp. cornstarch
(mixed with 8 tbsp. water)
Combine beef, wine, oil, orange peel, garlic, bay leaves, thyme, and pepper in a large glass bowl. Cover and refrigerate overnight. Place beef mixture, mushrooms, and tomatoes in a large non stick skillet or dutch oven. Add beef broth and brown sugar and bring to a boil over high heat. Cover, reduce heat to low, and simmer 1 hours. Add potatoes, carrots, and onions, cover and cook 35 minutes longer or until vegetables are tender and meat is no longer pink. Remove meat and vegetables from skillet (or dutch oven) with slotten spoon; cover and set aside. Discard orange peel and bay leaves. Stir cornstarch mixture into skillet (or dutch oven) with sauce. Increase heat to medium; cook and stir until sauce is thickened. Return meat and vegetables to sauce, heat thoroughly. Serve with homemade bread and a glass of Clover Hill Cabernet Sauvignon .

Blue Cheese Dip
By Patti Driscoll
Maytag Blue Cheese
Pancetta
(chopped)
Toasted Pecans
(chopped)
Chives
(chopped)
Salt & Pepper to Taste
Pear
(sliced)
Mix ingredients together. Spread on a cracker or crostini. Bake at 375 degrees for 10 minutes or until brown and bubbly. Top with a sliver of pear. Serve with a dry red wine like Clover Hill Cabernet Sauvignon

Portabella Mushroom Stew
For best results, serve with Clover Hill Cabernet Sauvignon
4 tbsp olive oil
1 lrg onion diced
2 tsp diced fresh rosemary
2 cloves minced garlic
8 oz. sliced portabella mushrooms
2 cups sliced with button mushrooms
1 16oz. can diced tomatoes w/ green chilies
3 tbsp tomato paste
1/2 cup water
1 cup dry red wine, Clover Hill Cabernet Sauvignon
Salt and Pepper to taste

Sautee the onion, garlic and rosemary just till slightly soft. Add the tomatoes, tomato paste and the water, bring to a boil. Add the mushrooms, fold into pan. Pour the cup of wine over the mixture and simmer for 15 minutes. This is best served over scalloped potatoes and crusty bread. Pair with the Cab Sauv. and Enjoy!


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