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George’s Beef Stew

Recipe from
Winemaker Greg Morthole
Pair with
Davis Bynum Pinot Noir


1 1/2 lbs stew beef, cubed
1/2 cup flour
3 cloves garlic, minced
1 onion, chopped
1 fresh corn, cut from cob (or 1 can)
2 cans beef broth
4 stalks celery, sliced
6 carrots, sliced
6 Yukon Gold potatoes, cubed
1/4 bunch fresh parsley, chopped
3-4 bay leaves
1-2 tsp basil
Salt & pepper to taste
2 tbsp olive oil
1 paper bag


Put flour and cubed beef in a paper bag. Shake the bag, fully coating the beef with flour. Discard the excess flour. Heat a frying pan over medium heat. Combine oil and flour-coated beef in the frying pan. Braze the beef to partially seal in juices. Pour the beef broth into a pot and bring to a simmer. Add the beef and brazing juices to the beef broth. Simmer for one hour. Add the spices and vegetables (except for the corn) to the pot and simmer until the vegetables are cooked, stirring occasionally. Approximately 10 minutes before fully cooked, add the corn to the stew. Discard bay leaves.