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Feature Recipes

Yield: 6 servings

1 pound/500g beef top sirloin, cut into 1 inch cubes
salt and pepper to taste
2 tablespoon/30ml paprika powder
1 teaspoon/5ml ginger powder
1/4 cup/50ml vegetable oil
2 tablespoons/30ml butter
1 cup/250ml pear onions, peeled and blanched
1/4 cup/50ml smoked bacon, chopped
2 teaspoon/10ml minced garlic
2 cups/500ml red wine, full bodied
1 tablespoon/15ml butter
1 teaspoon/5ml fresh rosemary chopped
1 teaspoon/5ml fresh sage chopped
1 teaspoon/5ml fresh Italian parsley chopped

In a large bowl combine the cubed beef, paprika, ginger, salt and pepper to taste. Heat vegetable oil in a large saute pan over medium-high heat. Add beef and cook for a few minutes, turning until brown on all sides. Remove the meat from the pan and set aside. Discard the oil in the pan and add the butter. Add the pearl onions and cook for about 10 minutes, stirring frequently until the onions have browned slightly. Add bacon and saute with onions until the bacon is slightly crisp. Add garlic and saute until browned. Add in red wine and bring to a boil. Reduce heat to medium and simmer until the wine is reduced to a 1/4 cup. Return meat to the pan and simmer until the sauce has coated the meat entirely. Add in chopped herbs and serve.