Montana beef stew goes red

Looking for a change of pace from the usual grilled tri-tip on the barbecue? If you're like my oldest son, the answer is probably “No.” But just in case, here's a great alternative use for that wonderful slab of beef we call tri-tip.

Montana Beef Stew

2 1/2 lb. tri-tip

1/3 c. all-purpose flour

Salt and freshly ground black pepper

1/4 c. canola oil

2 onions, peeled and cut into 1/4 -inch-thick lengthwise slices

5 medium carrots, peeled and cut diagonally into 1-inch pieces

5 to 6 c. water

2 lbs. ripe plum tomatoes or 1 can (28 oz.) plum tomatoes, coarsely chopped

2 bay leaves

2 tsp. paprika

1 tsp. dried marjoram

10 black peppercorns

12 oz. green beans, trimmed and cut diagonally into 1-inch pieces

1 lb. Russet potatoes, peeled and cut into 1/2 inch chunks

1/2 c. hearty red wine

2 c. fresh or frozen corn kernels

Cut tri-tip into 1-inch chunks. Mix the flour with salt and pepper to taste on a piece of waxed paper, and dredge the beef chunks in the flour.

Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. When the oil is hot, but not quite smoking, brown the beef on all sides until the pieces turn an even rich color, 8 to 10 minutes.

Transfer the meat to a plate. Add the onions and carrots to the skillet and cook, stirring frequently, until the vegetables are lightly browned, about 4 minutes. Add 1/4 cup of the water and stir, scraping up any browned bits. Remove the skillet from the heat.

Place the beef, onions, carrots and their cooking juices in a 12-quart stockpot. Add the tomatoes and enough of the remaining water to cover. Then add the bay leaves, paprika, half the marjoram and the peppercorn; bring to a boil. Lower the heat to medium, partially cover the pot, and simmer until meat is tender, 1 1/2 to 2 hours, stirring, occasionally to prevent the meat from sticking to the bottom of the pot.

Add the green beans, potatoes, the remaining marjoram and the wine, stirring them into the stew.

If the stew is very thick, add some more water - the mixture should be liquid enough to cook the beans and potatoes. Continue cooking, partially covered, until the potatoes are tender, about 30 minutes. Add the corn and cook just until it is hot through, about 5 minutes. Season to taste.

This simmered beef stew calls for a full-bodied red - smooth, rich, but not too overpowering. That's got to be a Merlot. If you have tried Sunstone's 2004 Sunterra Merlot, go try it. Likely, you will only find it at the tasting room. At this price point, you'll be tempted to buy a case.

Also, try Rancho Sisquoc's 2005 Merlot. This wine is brick red with a vibrant purple hue. Vanilla and caramel lead the nose with hints of rose, cherry and old world antiques. It shows dry black fruits, long palate and a full finish. It is aged 18 months in Hungarian, French and American oak.

John David Finley is a freelance writer and author of the cookbook “Sacred Meals from Our Family Table,” which features Santa Barbara County wines. He can be reached at sacredmeals@comcast.net. For information, visit www.sacredmeals.com.