Beef Roast with Winter Fruit

    This recipe is ideal for the chilly evenings of winter, and matches beautifully with Cabernet Sauvignon or red Bordeaux. It makes 12 servings.


* 1 cup water

* 1/2 cup dried apricots, cut into halves

* 1/2 cup pitted prunes, cut into halves

* 1 teaspoon salt

* 1/2 teaspoon ground ginger

* 1/4 teaspoon pepper

* 4- to 5-pound beef arm, blade or cross-rib pot roast

* 1 tablespoon vegetable oil

* 1 1/2 cups chopped onion

* 1/2 cup Zinfandel or other dry red wine

* 2 cloves garlic, finely chopped

* 1 can (6 ounces) pitted olives, drained

* 2 cups sliced mushrooms (about 5 ounces)

Pour water over apricots and prunes; reserve.

Mix salt, ginger and pepper; rub over roast.

Heat oil in 4-quart Dutch oven. Cook beef in hot oil until brown on all sides; drain.

Add onion, wine and garlic. Heat to boiling; reduce heat. Cover tightly and simmer on top of range or in 325-degree oven for 2 hours.

Add apricots and prunes, olives and mushrooms. Cover and cook until beef is tender, about 1 hour longer.

Posted in Food and Wine Pairings/Recipes
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