Provençal Beef Stew with Cornichons and Capers
Fleisher's supplies meat to a number of top New York City restaurants, including Flatbush Farm, Marlow & Sons and Casa Mono. Closer to Fleisher's, Jessica and Joshua Applestone sell to a restaurant they call their second home, the Country Inn in Krumville, New York. The tavern uses Fleisher's beef in a terrific white wine-spiked stew inspired by a recipe from cookbook author Patricia Wells. The secret to the wonderful broth: tangy pickles and capers.More Hearty Stew Recipes
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Suggested Pairing
Though this stew is made with white wine, the rich, earthy beef and porcini will pair better with a wine that has a bit more substance. Provence is one of the world's greatest regions for rosé wines; Provençal rosés are typically made from robust grape varieties such as Syrah and Grenache, and have a juicy fruitiness that's balanced by crisp acidity. Look for the lively Château Routas Rouvière Rosé or the cherry-scented Bieler Père et Fils Sabine Rosé.