Vine Dining!

... in a heavy Dutch oven until golden brown. Do not burn as this produces a bitter flavour. In a bowl, dredge the meat in flour and fry in a heavy frying pan with the remaining oil. Do this in two batches and do not crowd the pan. Add meat to the onion mixture along with the spices and stir together. Add potatoes and water. Heat until simmering. Do not boil. A stew boiled is a stew spoiled! Cook for 1½ to 2 hours and serve with crusty bread for dunking. Tastes even better the next day!

Wines to match: Tempranillo from Rioja or Ribera del Duero, Pinot Noir from Ontario, Burgundy or the New World, Cabernet Franc, red Bordeaux or Chianti Classico, Primitivo or Zinfandel.

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