This wine has a nice, light fruit flavor, like adult Kool-ade. I’m not sure where I picked this wine up, it’s not local and I generally don’t go to liqueur stores. I like going to the winery and tasting the wine. I’ve picked-up way too many cooking wines, i.e. wines that I can’t drink, however are fine for cooking.
- 1 – 3 pound Chuck Roast
- Flour or potato starch for searing / thickening the gravy.
- 2-3 tbsn. of Soy Sauce
- 1 cup of beef broth
- 1 medium sweet onion
- Potatoes, carrots or any other stew type veggie you have around.
In either a large pot or a pressure cooker (my preferred method) saute the onion, then remove. Flour the meat and brown the sides. I sprinkle a bit of soy sauce on now, return the onions, cup of beef broth, add veggies then enough water to cover. Cook until tender. Add soy sauce to taste & thicken gravy to your liking. 15 minutes per pound in a pressure cooker, nice. They’re not just for bombs anymore. Too soon?
© – Ilex Farrell