Who says beef must always be paired with red wine? A simple, garlicy beef and potato stew simmered in cheap white wine.
3 tablespoons butter + 3 tablespoons vegetable oil
2/3 cup flour, seasoned with 1 teaspoon salt and 1/2 teaspoon pepper
3 pounds lean beef sirloin, cut into 1" chunks
4 cloves garlic, crushed
3 cups chicken or vegetable stock
1 bottle of cheap, dry white wine
2 1/2 pounds red potatoes, chunked
In a large soup pot, melt butter with oil. Dredge beef chunks in seasoned flour and brown in pot. Add garlic and cook one minute. Pour in stock and vermouth and bring to a boil. Add potatoes, cover, lower heat to simmer and cook one hour. Serves 6. Serve with a nice loaf of bread and a simple tomato salad with really expensive Balsamic vinegar.