Spring Vegetable and Beef Soup

Spring Vegetable and Beef Soup

2013 Pinot Noir Our 2013 Pinot Noir has beautiful integration of oak and fruit, showcased by the rich boysenberry flavors of the wine complemented by toasted nutmeg from the barrel.

2012 Tempranillo Our 2012 Tempranillo features aromas of cedar, dark chocolate and cinnamon.  The round tannins lead to a long and smooth finish.


  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
  • Salt
  • Freshly ground black pepper
  • 1 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon all-purpose flour
  • One 750-milliliter bottle dry white wine
  • 2 bay leaves
  • 1 thyme sprig
  • 3 cups small new potatoes
  • 2 cups fresh spring mushrooms
  • 2 cups sliced or baby carrots
  • 3 cups sliced Asparagus
  • 2 cup sliced cabbage
  • Sugar
  • Chopped fresh parsley, for garnish
  1. Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, cabbage, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
  2. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
  3. In a large skillet, combine the new potatoes, mushroom and carrots. Add the remaining 1 tablespoon of olive oil, 1/2 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover add asparagus and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
  4. To serve, stir some of the vegetables into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.