Figuring out how to pair wine can seem overwhelming. You may feel that only food and wine experts know how to pair food and wine well. Put this stereotype aside; you are missing out on an experience! Pairing meals and wine takes a lot of experimenting. There is nothing like good old trail-and-error to see which foods you prefer with your wine. 

To help your creative kitchen juices to flow, we have a recipe for you. Our good friend Brian Smit from The Commodore here in Kamloops made a wonderful pairing with our 2014 Cabernet Merlot in his Red Wine Braised Beef Chuck recipe. With a few simple ingredients and a bit of prep work, you can see if you enjoy your red wine with Braised Beef Chuck.

Red Wine Braised Beef Chuck - Brian


Red Wine Braised Beef Chuck

1.5kg Beef Chuck, cut into eight portions (use a locally sourced beef chuck from the butcher)
50ml Canola Oil
½ Bottle of Monte Creek Ranch Cabernet Merlot
4 Sprigs Thyme
4 Bay Leaves
2 Sprigs of Rosemary
1 peeled garlic
1 L Beef Stock (low sodium)
1 tbsp Tomato Paste
2 tbsp Worcestershire Sauce
6 Shallots, peeled and halved
2 Carrots, peeled and cut into thirds
1 tbsp Cornstarch

Salt and Pepper

  1. Season each piece of chuck liberally with coarse salt and freshly ground pepper.
    2. On med high heat, heat the oil in a heavy pan (works best in a coated cast iron pan), and sear the chuck off on all sides. Aim to get a good amount of colour on the meat. This is best to do in smaller batches, a couple pieces at a time.
  2. When the meat is seared, remove from the pan. Add in the garlic, shallot, and carrot and sauté briefly. Then add in the wine and stock, tomato paste.
    4. Return the Meat to the pan after a minute, along with the Bay Leaves, Thyme, Rosemary and Worcestershire Sauce. Bring to a simmer, and cover with a tight-fitting lid.
    5. Cook on a low heat (about 160C) in the Oven, for around two and a half to three hours.
    6. Meat should be fork tender but not falling apart. Set meat aside
  3. Strain the braising liquid through a fine mesh strainer into another pot. Skim as much fat off as possible.
  4. Dissolve 1 tbsp. cornstarch in 1 tbsp. red wine and thicken the braising liquid. You’ll need to cook the sauce until it comes to a simmer. You may need more cornstarch red wine slurry to thicken as desired. Just remember to use equal portions.
  5. Once you’ve achieved the desired consistency, return the meat to the sauce and serve with mashed or roasted potatoes, or egg noodles and a glass of red!

If you are looking for more ideas Food & Wine has 15 Rules for Great Wine and Food Pairings this is helpful. Tell us your favourite recipes that go well with your favourite wines!