Tags: Food Pairing Recipe

  • Prep time: 30 Minutes

  • Cook Time:2 Hours

  • 6 Servings

This Shrimp and Artichoke Green Salad is made with quick and easy Italian-herb shrimp, lots of artichoke hearts, fresh tomatoes, toasted pine nuts, and then it’s all tossed together with a zesty lemon vinaigrette. So simple, yet so much flavor!


  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes

  • 1/2 teaspoon salt, divided

  • 6 tablespoons all-purpose flour, divided

  • 1/2 teaspoon smoked paprika

  • 1 tablespoon canola oil

  • 3 tablespoons tomato paste

  • 2 teaspoons herbes de Provence

  • 2 garlic cloves, minced

  • 2 cups dry red wine

  • 2 cups beef broth

  • 1-1/2 teaspoons minced fresh rosemary, divided

  • 2 bay leaves

  • 3 cups cubed peeled potatoes

  • 3 cups coarsely chopped onions (about 2 large)

  • 2 cups sliced carrots

  • 2 tablespoons cold water

  • 2 tablespoons balsamic or red wine vinegar

  • 1 cup fresh or frozen peas

  • Additional fresh rosemary, optional


  1. In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.

  2. In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.

  3. Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.

  4. Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

Wine Pairing 

Enjoy this dish with a glass of our 2016 The Royal Shiraz.