The concentrated, complex flavors of Cabernet Sauvignon provide a good match with chocolate. Chef Arthur Kelly Jr. has incorporated cocoa as a savory flavoring in a Finger Lakes take on the traditional French dish.

　　

Ingredients

serves 6 to 8

　　3 pounds choice top round, cubed

　　1/2 bottle (375 ml) Glenora Cabernet Sauvignon

　　1/4 cup all-purpose flour

　　1 teaspoon salt

　　1 teaspoon freshly ground black pepper

　　1/2 cup unsalted butter

　　1/2 pound mushrooms, quartered

　　1 large yellow onion, cut in medium dice

　　1/4 cup tomato paste

　　2 cloves garlic, chopped

　　2 tablespoons fresh thyme, chopped

　　1/2 cup unsweetened cocoa powder

　　1 (10.5-ounce) can beef stock

　　

Step 1

Marinate the beef in half of the Cabernet Sauvignon for at least 1 hour, or overnight, if possible.

　　

Step 2

Combine the flour with the salt and pepper in a mixing bowl and coat the marinated beef cubes in the mixture. Remove the coated beef cubes by hand. Reserve the unused flour mixture. Melt the butter in a saucepan over medium-high heat. Add the beef cubes and sauté until brown, about 4 minutes. Add the remaining flour and stir until there are no lumps. Add the remaining wine and all of the remaining ingredients to the pan and bring to a simmer, stirring constantly to prevent lumps from forming in the sauce. Simmer for 10 minutes. Decrease the heat to medium-low and simmer, uncovered, for 1 to 2 hours or until the sauce reaches a medium consistency, stirring occasionally. Spoon into bowls and serve hot with some crusty bread.

　　

note

Step 3

Try this flavorful dish served over your favorite pasta.

　　Greetings from the Finger Lakes