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, add 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.
Serving Suggestion—Serve over rice or noodles.
Wine Recommendation—Tassel Ridge Iowa Nouveau
Iowa Nouveau, a light and fruity red wine, is our first wine of the season. Made entirely from grapes grown in our Iowa vineyards, Iowa Nouveau pairs well with vegetable and beef soups and stews as well as traditional holiday meals. Iowa Nouveau is best when consumed soon after purchase. Serve slightly chilled.