Asian Beef Stew • St. Francis Winery & Vineyards

Ingredients

• Pair with Cabernet Sauvignon
• Preheat oven to 325°F.
• 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.
• Sear on all sides until dark in color, transfer to plate.
• 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.
• Add chopped tomatoes and Thai fish sauce, stir well. Add beef stock and return beef to the pan slowly brings to a simmer.
• Cover pan and place in oven. Check after 2 hours, meat should be tender.
• Check seasoning and adjust if necessary. Garnish with fresh chopped cilantro.