Master All Red Wine Club Recipes - April 2023

Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!

Domaine Anita Moulin à Vent La Rochelle 2019

Pairing: Beef, Barley & Mushroom Stew

Recipe by: Adam Perry | Serves 2

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 1/2 cup barley
• 1 onion, chopped
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1/2 cup red wine
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil

Directions:

• In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and cook until browned on all sides.
• Add the onion and garlic to the pot and cook until the onion is softened, about 3-4 minutes.
• Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes.
• Add the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, bay leaf, and salt and pepper to taste. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
• Add the barley to the pot and simmer for an additional 30-45 minutes, or until the barley is tender.
• Remove the bay leaf and adjust seasoning as needed.
• Serve hot and enjoy your delicious Beef, Barley, and Mushroom Stew!

Catena Alta Historic Rows Malbec 2018

Pairing: Grilled Steak with Chimichurri Sauce

Recipe by: Adam Perry | Serves 2

Ingredients:

• 2-3 lb flank steak
• Salt and black pepper
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1/2 cup fresh parsley leaves, chopped
• 1/4 cup fresh oregano leaves, chopped
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 1/4 tsp black pepper

Directions:

• Preheat your grill to medium-high heat.
• Season the steak with salt and black pepper on both sides.
• In a small bowl, whisk together the olive oil, red wine vinegar, parsley, oregano, garlic, red pepper flakes, salt, and black pepper.
• Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. (For medium-rare, cook to an internal temperature of 130°F.)
• Remove the steak from the grill and let it rest for 5 minutes before slicing.
• Serve the steak with the chimichurri sauce drizzled on top or on the side for dipping.