Perfect Pairings "Shining Rock" Shiraz - Winter Edition

Slow-Cooked Beef Stew with Red Wine

Ingredients

  • 1kg beef chuck, cut into bite-sized cubes
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves of garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 2 cups Berrigan Wines 2021 Shiraz
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • Salt and pepper
  • Fresh parsley, chopped for garnish

Method:

  1. Preheat the oven to 160°C and pour yourself a glass of wine, to enjoy while you're cooking!
  2. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. If you don't have a suitable oven pot, a slow-cooker also works great.
  3. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
  4. In the same pot, add the onion, carrots, celery, and garlic. Sauté until the vegetables are tender.
  5. Stir in the flour and cook for an additional minute.
  6. Pour in the beef broth and Berrigan Wines 2021 Shiraz, scraping the bottom of the pot to release any browned bits.
  7. Return the beef to the pot along with thyme sprigs and bay leaves. Season with salt and pepper.
  8. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours or until the beef is tender.
  9. Serve the slow-cooked beef stew in bowls, garnished with fresh parsley. Enjoy with a glass of Berrigan Wines 2021 Shiraz.

 

Oven-Baked Lamb Chops with Herb Crust

Ingredients

  • 8 lamb chops
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 cloves of garlic, minced
  • 2 tablespoons breadcrumbs
  • Salt and pepper
  • Olive oil

Method:

  • Preheat the oven to 200°C.
  • Season the lamb chops with salt and pepper.
  • In a small bowl, mix together the Dijon mustard, rosemary, thyme, garlic, breadcrumbs, salt, and pepper.
  • Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lamb chops for about 2 minutes on each side until browned.
  • Remove the skillet from heat. Spread the herb mixture evenly over the top of each lamb chop.
  • Transfer the skillet to the preheated oven and bake for about 10 minutes for medium-rare or adjust the cooking time to your desired doneness.
  • Remove from the oven and let the lamb chops rest for a few minutes before serving.
  • Serve the oven-baked lamb chops with a side of roasted vegetables or mashed potatoes.

 

Oven-Baked Lamb Chops with Herb Crust

Ingredients
  • 8 lamb chops
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme leaves
  • 2 cloves of garlic, minced
  • 2 tablespoons breadcrumbs
  • Salt and pepper
  • Olive oil

Method:

  • Preheat the oven to 200°C.
  • Season the lamb chops with salt and pepper.
  • In a small bowl, mix together the Dijon mustard, rosemary, thyme, garlic, breadcrumbs, salt, and pepper.
  • Heat olive oil in an oven-safe skillet over medium-high heat. Sear the lamb chops for about 2 minutes on each side until browned.
  • Remove the skillet from heat. Spread the herb mixture evenly over the top of each lamb chop.
  • Transfer the skillet to the preheated oven and bake for about 10 minutes for medium-rare or adjust the cooking time to your desired doneness.
  • Remove from the oven and let the lamb chops rest for a few minutes before serving.
  • Serve the oven-baked lamb chops with a side of roasted vegetables or mashed potatoes. 

 

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