Perfect Pairings: Serrera, Malbec, 2003, Lujan de Cuyo, Mendoza, Argentina, 2447766

Carne Guisada, Peurto Rican Beef Stew

4 pounds of chuck or bottom round beef, cut into 1-inch cubes
4 tablespoons of peanut oil
1 medium onion, diced (about 1 cup)
5 cloves of garlic, minced (about 1/4 cup)
1 14.05 oz. can of diced tomatoes or 3 fresh tomatoes, diced
2 jalapeno peppers, diced
2 serrano peppers, diced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon oregano
1/2 cup of chopped cilantro
1 bay leaf
2 cups of water
1 12 oz. bottle of dark Mexican beer such as Negro Modelo
1 tablespoon of flour (optional)

1. In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches.

2. Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions and chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute.

3. Throw in the browned beef, add the herbs, spices, water, tomatoes and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.







					Carne Guisada, Peurto Rican Beef Stew 4 pounds of chuck or bottom round beef, cut into 1-inch cubes 4 tablespoons of peanut oil 1 medium onion, diced (about 1 cup) 5 cloves of garlic, minced (about 1/4 cup) 1 14.05 oz. can of diced tomatoes or 3 fresh tomatoes, diced 2 jalapeno peppers, diced 2 serrano peppers, diced 1 tablespoon cumin 1 tablespoon chili powder 1 teaspoon oregano 1/2 cup of chopped cilantro 1 bay leaf 2 cups of water 1 12 oz. bottle of dark Mexican beer such as Negro Modelo 1 tablespoon of flour (optional) 1. In a large pot or a Dutch oven, brown the beef on medium high heat in 2 tablespoons of the peanut oil, may have to do in batches. 2. Remove beef from pot, add the final 2 tablespoons of peanut oil and cook on medium heat the onions and chiles for about 10 minutes or until the onions are translucent. Add the garlic and cook for another minute. 3. Throw in the browned beef, add the herbs, spices, water, tomatoes and beer and mix everything really well. Turn up the heat to high, bring the stew to a boil and then turn heat down to low and simmer for five hours, stirring occasionally. At this point, some of the meat will have turned to strings thus thickening the gravy.



	Serrera • Malbec • 2003 • Lujan de Cuyo, Mendoza, France • 2447766 Grape: Malbec appearance - bright, clear color : deep purple, garnet rim aroma - moderate flavors (smell + taste) sweetness - dry acidity - defined oak - tobacco fruit - black cherries, golden delicious apples earth - black pepper, chocolate, mineral, mint body - medium-full alcohol - 14% tannins - moderate additional notes - decant and allow to breathe for one hour before serving.				• Almost every aspect of life has its fashion. You know what I mean, one day you are in and the next you are out! In the wine world the fashionable grape du jour is Malbec. It was introduced into France through Hungary. A Malbec wine is quite intense. It's most often seen in Bordeaux as one of the five grapes allowed in a Bordeaux blend along with Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. But its modern day status as a cult hero was established far away in Argentina where, it is said, the world's greatest Malbec varietals are produced.