Tassel Ridge Hearty Harvest Dinner


2 Tbsp oil

2 lbs rump roast (or bread and butter roast), cut into chunks

4 carrots, cut into bite size pieces

5 celery stalks, cut into bite size pieces

1 onion, large diced

2 Tbsp of garlic, minced

1 bottle Tassel Ridge 2015 Iowa Nouveau

4 cups beef broth

2 bay leaves

6 dashes Tabasco Sauce

1 15-oz can tomato sauce

2 lbs potatoes, peeled and chunked

3 Tbsp butter

3 Tbsp flour

1 Tbsp salt

2 Tbsp pepper


Heat oil in large pot. Add meat. Cook until meat begins to brown. Remove meat from pot. Set aside. Add carrots, celery, onions, and garlic to pot. Cook until vegetables become aromatic. Return meat to pot. Add Tassel Ridge 2015 Iowa Nouveau, broth, bay leaves, Tabasco, and tomato sauce. Bring to a boil. Reduce to simmer. Cook for about 90 minutes. Add potatoes. Cook until potatoes are soft and meat is tender. Meanwhile, melt butter in small sauce pan. Add flour. Stir until smooth. Cook over medium heat, stirring occasionally, until golden brown and very aromatic, about 20 minutes. Stir into pot when potatoes are soft and meat is tender. Add salt and pepper. Remove bay leaves. Serve with crusty bread. Serves 8.

Wine Recommendation — Tassel Ridge 2015 Iowa Nouveau

Category : KIOA Recipe of the Week Posted on November 30, 2015

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