Tassel Ridge® Iowa Beef Nouveau


  • 3 lbs lean beef stew meat
  • 2 small white onions
  • 3 carrots
  • 2 Tbsp olive oil
  • 3 cups Tassel Ridge Iowa Nouveau plus more to taste
  • 2 cups beef stock or more as needed
  • 1 bay leaf
  • 1 tsp dried thyme
  • ½ lb fresh button mushrooms whole, quartered, or sliced, depending on size
  • salt
  • freshly ground black pepper
  • 3 Tbsp flour
  • 3 Tbsp butter softened
  • ½ cup frozen peas
  • ½ cup parsley chopped


  1. Dry beef with paper towel. Chop 1 onion. Slice 1 carrot into rounds. Heat 1 tablespoon oil in large skillet. Add beef and brown on both sides (in 2 batches, if necessary). Transfer to heavy pot. Add chopped onion and carrot slices to skillet. Brown slightly. Using slotted spoon, transfer to pot with beef. Deglaze skillet with 1 cup Tassel Ridge Iowa Nouveau, scraping and stirring browned bits. Pour over beef mixture. Add 2 cups Iowa Nouveau and enough beef stock to cover. Add bay leaf and thyme. Cover and simmer until tender, about 20 to 30 minutes. While beef is simmering, slice remaining onion and julienne remaining 2 carrots. Heat remaining 1 tablespoon oil in skillet. Sauté onion and carrots until almost limp and slightly brown. Add mushrooms. Continue to sauté until mushrooms are slightly brown. Set aside. When beef is tender, remove from liquid. Set aside. Strain liquid into large saucepan. Skim off fat. Return beef to pot. Add onions, carrots, and mushrooms. Rapidly reduce liquid in saucepan, adding more Iowa Nouveau, beef stock, and salt and pepper, to taste. While liquid is reducing, mix flour with butter. Add to liquid. Bring to a boil, stirring until thickened into a light sauce. Pour over beef, onion, carrots, and mushrooms in pot. Add frozen peas. Simmer 5 to 6 minutes, basting meat and vegetables with sauce. Garnish with parsley. Serves 6–8.

Recipe Notes

Serving Suggestion—Serve over rice or noodles.

Wine Recommendation: Tassel Ridge Iowa Nouveau