Recipe:  Potted Wine Stew

Wine Pairing:  Harwood Pinot Noir

Chef:  Kerry Wicks

Copyright 2008, 2009, 2010 Harwood Estate Vineyards Inc.
Permission to redistribute with credits is summarily granted.


2 bottles Harwood Estate Pinot Noir (Always cook with good wine!)

2 lbs. (1 kg.) good quality beef such as sirloin, cubed

1 lb. (500 grams) kielbasa, or other smoked sausage, cubed
(turkey kielbasa is excellent)

1 large onion, chopped

2 cloves garlic, chopped

2 large carrots, peeled and sliced
(Nantes carrots are coreless and sweet)

2 medium potatoes, peeled and cubed
(Yukon Gold are suggested)

2 dozen green beans, chopped in inch (1 cm) pieces

1 dozen mushrooms, sliced

1 cup (250 ml.) turnip or squash, chopped



  1. Place everything in a large pot, such as a Dutch Oven, and simmer for at least 3 hours.

  2. Serve with baguette, some nice assorted cheeses, a green salad and a bottle of Harwood Estate Pinot Noir.

YIELD: 2-4 servings.

Note: We keep this stew going all winter. It can be topped up regularly, with more of the ingredients above, or other left over meats and vegetables. It should be boiled every 3-4 days, to keep it fresh.