Skip to content
Checkout
Certified California Sustainable Vineyard & Winery
  • Wines
    • Shop All Wines
      • Shop by Collection
        • Artisan Collection
        • Icon Collection
        • Reserve Collection
        • Classic Collection
    • 90+ Point Wines
    • Large Formats
    • Wine Club Exclusives
    • Port
    • Tasting Notes
    • Pairing Recipes
  • Gifts
    • Gift Sets & More
    • eGift Cards
  • Experiences
    • Plan a Visit
    • Wine & Food Pairings
      • Seasonal Menu
      • Reservations
      • Recipes
    • Estate Pairings
      • Seasonal Menu
      • Reservations
    • Trolley Tours
    • Tasting Flights
    • Member Tastings
    • Group Tastings
    • Vineyard Adventures
    • Virtual Wine Tastings
    • Visitation Guidelines
  • Wine Club
    • Memberships
      • Collectors Club
      • Premier Club
      • Signature Club
      • The Ruby Allocation
    • For Members
      • Member Tastings
      • Club Schedule
      • Club Release
        • Pick-up Reservations
      • Shop Club Exclusives
      • Entertainment Benefits
        • BroadwaySF Benefits
      • Lodging Benefits
    • Save’N Sip Subscriptions
    • Wine Club Support
      • Frequently Asked Questions
      • Referral Program
  • Events
    • Upcoming Events
    • Private Events
    • Weddings
    • Virtual Tour
    • Blessing of the Animals
  • About
    • Our Story
    • Our Wines
      • Technical Info
      • Accolades
      • Pairing Recipes
    • Meet the Team
    • Our Vineyards
    • Sustainability
    • Trade
      • Trade Wines
      • Trade Tools & Assets
      • Find Retailer
      • Importers
      • Wholesale Contact
    • Career Opportunities
    • Contact
ALL RECIPES

Asian Beef Stew

  • Pair with Cabernet Sauvignon
Primary Ingredients

4 pounds boneless beef short ribs, cut into 2-inch squares

1 yellow onion

4 garlic cloves

2 tablespoons minced ginger

2 teaspoons ai red curry paste

2-inch spring lemongrass

1 Kar lime leaf

3 large carrots, cut into 1⁄2 inch thick coins

2 ribs of celery, cut into 1-inch pieces

1 can chopped tomatoes, drained

3 tablespoons ai sh sauce

2 cups beef stock

2 tablespoons of coconut oil

Salt and pepper to taste

Garnish with fresh chopped cilantro

Primary Technique
  1. Preheat oven to 325°F.
  2. Heat a large, heavy-bottomed, casserole pan with coconut oil. Season short ribs with salt
    and pepper and add to the hot pan, do not crowd, work in batches.
  3. Sear on all sides until dark in color, transfer to plate.
  4. Add onions, garlic, and ginger to the pan, cook until golden brown, stirring occasionally. Add
    carrots and celery; then add curry paste, lemongrass, and Kaffir lime leaf, stir well to combine.
  5. Add chopped tomatoes and Thai fish sauce, stir well. Add beef stock and return
    beef to the pan slowly brings to a simmer.
  6. Cover pan and place in oven. Check after 2 hours, meat should be tender.
  7. Check seasoning and adjust if necessary. Garnish with fresh chopped cilantro.
Beef Stew
Executive Chef Peter Janiak

Executive Chef Peter Janiak

PrevPreviousArmagnac Truffles
NextRoasted Delicata Squash and Farro SaladNext

Share This Page

Instagram
  • Trade
  • Accolades
  • Find Retailer
  • Careers
  • Contact
  • Accessibility
100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
Open Daily | 10 AM – 5 PM | Holiday Hours
© 2023 St. Francis Winery & Vineyards. All Rights Reserved. Privacy Policy
Small St. Francis Winery Logo

Age Verification

Are you 21 Years of Age?

Let us make gift buying easy on you!

Answer a few questions and one of our Holiday Helpers will contact you with options that work for your needs, budget, and preferences.