Chili Rosemary Pinot Noir Steak
Stick and Ladle
- 2 lbs beef (I used shoulder), cut in bite sized cubes
- 2 ½ tablespoons of flour
- 1 teaspoon freshly ground black pepper
- Olive oil
- 2 onions, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 ¼ cups pinot noir; divided
- 2, 15 oz cans kidney beans, drained
- 28 oz can roasted, chopped tomatoes
- 3 teaspoons chili powder
- 1 ½ teaspoons paprika
- 2 teaspoons ancho chili powder
- ½ teaspoon cumin
- salt and pepper to taste
- Sour cream of 2% Greek Yogurt, for serving (optional)
HOW TO PREPARE:
- Rinse and pat the beef dry. Mix together the flour, salt and pepper in a medium bowl; toss the beef in the flour mixture to coat.
- Heat a medium Dutch oven or large stock pot over medium heat until hot. Add the olive oil, just enough to coat the bottom of the pot, brown the beef on all sides; working it batches. Set aside loosely covered to keep warm.
- Add a little more olive oil to the pot and cook the onions and rosemary until the onions are translucent and fragrant. Pour 1 cup of the wine into the pot and stir to get up all the delicious browned bits on the bottom; cook 1 minute.
- Add the meat and any juices that it released, beans, tomatoes, and spices to the pot and stir to combine.
- Cook 1 hour over low heat, stirring occasionally.
- After an hour taste for salt and pepper and add the remaining ¼ cup wine.
- Cook until the meat is tender and the flavors have melded, about 30 minutes more.