Winter is here and we have settled into a cozy cycle of drizzle, and fog in Napa. I cherish quiet winter evenings with the fireplace going and the family tucked indoors for the evening. On these nights I like to prepare comfort foods: stews, chilis, and roasts. One stew that is a favorite in our house is the Argentine Classic Carbonada. Traditionally in the winter, it is served inside a pumpkin and is the perfect dish to use any left over fall pumpkins.  In my opinion the perfect stew meat is the naturally tender and richness of our Grass Fed Wagyu from our sister property Genesee Valley Ranch.

Carbonada Stew

Serves 4

• 2 tbs Olive Oil 
• 1 lb. Beef Stew Meat diced into large cubes
• 1 yellow onion peeled and diced
• 3 cloves garlic minced
• 1/3 cup white wine
• 2 cups chicken stock 
• 2 tbs White wine vinegar
• 1/2 cup peeled and chopped tomato fresh or canned
• 1 bay leaf
• 1 tsp oregano
• Half a Butternut Squash peeled, seeded and cubed
• 2 large carrots peeled and cubed
• 2 Yukon Gold Potatoes peeled and cubed
• 2 Sweet Potatoes peeled and cubed
• 2 ears corn cut into 2 inch slices
• Optional: 1 peach peeled and cubed
• salt and pepper to taste

Method:

1. Heat the olive oil in a large dutch oven. In batches sear the beef till nicely browned on all sides. 
2. Remove the beef and set aside. Add the onions and garlic to the pan and sauté till translucent. 
3. Add the white wine to the pan and reduce by half.
4. Add the chicken stock, vinegar, chopped tomatoes, bay leaf, oregano and bring to a simmer. 
5. Place the beef, and the squash and potatoes into the pot. Cover and simmer on low for approx. 40 minutes till the beef is tender. But take care that the stew does not get too thick. This dish is suppose to be soupy. 
6. Just before serving add in the peaches and corn and simmer for 5 minutes. 
7. If serving in a pumpkin roast the pumpkin first then ladle the finished soup into the cooked pumpkin and serve with crusty bread and a good bottle of Cabernet.