FEBRUARY 2017 WINE CLUB RECIPE: PROVENCAL BEEF STEW (DAUBE PROVENCALE) Ingredients: 3 lbs stew beef 1 carrot 1 onion 2 cloves garlic 5 cloves 1 branch of thyme 2 bay leaves 2 pieces of orange peel Salt & Pepper 1 bottle of red wine (Cote du Rhone) 3 carrots 2 onions Olive oil Salt & Pepper 3 oz. black olives, pitted 3 tbs tomato concentrate Directions: Step 1: The evening before cut the meat into pieces and transfer to a large bowl. Add onion, garlic, cloves, thyme, bay leaves, and orange peel. Season with salt and pepper. Slowly pour the bottle of red wine into the bowl. Cover and let sit overnight in the refrigerator. Step 2: The next day, remove the pieces of meat and reserve the marinade. In a large pot, heat olive oil and sweat the remaining 2 onions (finely chopped). Brown meat on all sides. Sprinkle 1 c. flour into pot. Add tomato concentrate and 2 c. water. Season with salt and pepper. Pour in the marinade. Cover and simmer over low heat for 2 to 3 hours. Add carrots (cut into thin slices) and black olives. Simmer for an additional 2 to 3 hours. Serve with Garlic Mashed potatoes. ANCONA’S WINES & LIQUORS 720 Branchville Rd. Ridgefield, CT 06877 - 203.544.8958 • 5 River Road Wilton, CT 06897 - 203.210.7399 w w w . a n c o n a s w i n e s . c o m FEBRUARY 2017 WINE CLUB RECIPE: GARLIC MASHED POTATOES Ingredients: 1 head garlic Olive oil 2 pounds red potatoes, washed well and quartered Salt and freshly ground black pepper 5 tablespoons butter 3/4 cup heavy cream Directions: Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake for about 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a spoon. Place potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook until tender and drain. Mash the potatoes with butter, cream, and roasted garlic. ANCONA’S WINES & LIQUORS 720 Branchville Rd. Ridgefield, CT 06877 - 203.544.8958 • 5 River Road Wilton, CT 06897 - 203.210.7399 w w w . a n c o n a s w i n e s . c o m .