Beef and Vegetable Daube with Celery Root Puree
The easiest way to match food and wine is to cook with the wine you'll be drinking with the dish. By marinating and braising the beef for this elegant stew in Mission Hill's Bordeaux-style Oculus, Michael Allemeier almost guarantees a perfect pairing. Like most braised dishes, this stew is best served the day after it's made, when the flavors have developed.Plus: More Beef Recipes and Tips
The daube can be refrigerated for up to 2 days. Let the daube return to room temperature before reheating gently.
The complex flavors of a Bordeaux-style Oculus will complement the deep flavors in this classic beef stew. The creaminess of the celery root will soften the wine's tannins, while the green peppercorns in the stew will showcase any bell pepper, chocolate and tobacco notes. Or try a Bordeaux-style blend from Washington State.