It’s hard not to love a Belgian beef stew, especially considering the fact that it’s cooked in beer and thickened with a piece of bread. Judy Rodgers, in her wonderful Zuni Cafe Cookbook, does her spin on that dish by starting it with short ribs. This is an adapted version of Judy’s recipe. What’s even better, you can cook it in an oven, or in a slow-cooker.
Beverage pairing: Château Belgrave, Bordeaux, France. A rich, solid recipe like this can certainly take a massive, dense red wine. But this red Bordeaux is a lovely contrast. While it has the flavor, acid, and tannin to provide a structural foil for the melt-in-your-mouth pot roast, it also has a medium-bodied agility, an ability to refresh the mouth while catering to the food. And there’s enough earthy complexity to appeal to the mushrooms in the dish as well.