Phantom Rivers Wine - Wine & Dine

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Rancho Stew

Recipe created by John and Linda Thunen

4 medium tomatillos, chopped
1/2 onion, chopped fine
1/2 anaheim chili, chopped
1 pasilla chili, chopped
4 garlic cloves, chopped fine
1 tbsp. each, olive oil and butter
8 oz beef jerky strips, cut into 1" pieces
1 cup water
1/4 cup Phantom Rivers Syrah
1 tsp. mexican oregano, lightly crushed
1 small bay leaf
2 1/2 cups tomatoes, peeled and coarsely chopped, or drained ready-cut
2 medium potatoes, cut in 1/2" cubes
20 small boiling onions, outer skin removed
2 oz Phantom Rivers Syrah mixed with 1 tsp. flour
salt and freshly cracked black pepper to taste

In a Dutch oven, saute onion, chilies and garlic in olive oil and butter until soft but not browned. Add remaining ingredients except boiling onions, tomatoes, potatoes and wine/flour mixture. Simmer for about 30 minutes. Add onions, tomatoes and potatoes and cook 20 minutes longer or until potatoes and onions are tender. Add wine/flour mixture to thicken, using more if needed. Serve with freshly baked sourdough or buttermilk biscuits.

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