Zinfandel Braised Beef Stew

Zinfandel Braised Beef Stew

From: Chef Eduardo Martinez, Market Restaurant, St. Helena, CA. Yield: 3 servings.

10 oz. Painted Hills Beef Filet, ½ inch cubes

4 Tbsp. corn oil

1 cup zinfandel

½ cup port

2 bay leaves

5 oz. pineapple juice

to taste, salt and black pepper

2 cloves garlic

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