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Beef Stew
Photo: avlxyz on Flickr

As the Executive Chef at The Great Estates of Niagara, which includes the Inniskillin, Jackson-Triggs and Le Clos Jordanne wineries, David Penny naturally cooks with a lot of wine. He uses a full-bodied red wine to bring layers of flavors to this beef cheek stew.

Use a wine that you want to drink for this beef stew. Not only will it make the stew better, keep in mind that there will be enough left in the bottle to have a glass or two, or three, while the beef stew bubbles on the stovetop. You can easily substitute other cuts of beef for the cheeks. Serve it with some warm bread for a straightforward but sumptuous meal.