Beef Stew with Port and Porcini
Gail Hobbs-Page, who also consults on the raising of the grass-fed livestock at Dave Matthews's Best of What's Around farm, developed this beef stew recipe with chuck in mind, marinating it overnight to tenderize it, simmering it slowly, then adding port, red wine and porcini mushrooms to create a rich, deeply flavored sauce. Plus: More Beef Recipes and Tips
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The stew can be refrigerated for up to 3 days.
Petit Verdot, which matches easily with this earthy stew, is a lesser-known variety typically used for blending with other grapes—it combines deep, vibrant color with firm acidity.