A hearty stew sweetened with the distinct flavour of vinocotto

1kg chuck steak, roughly chopped
2L natural beef stock
1 fennel
1 brown onion
4 cloves garlic
1 cup red wine
½ cup Maccora Vinocotto
2 Tbs brown sugar
2 Tbs rosemary
1Tbs thyme
2 Tbs
250g diced sweet potato
250g diced potato
Olive oil
Salt and pepper to season

Saute steak in olive oil in a heavy bottomed pan, once browned remove from heat and set aside. In the same pan, fry chopped onion and fennel with 1Tbs of brown sugar over a low heat. Once the onions have softened, add garlic and continue to cook until onions are caramelized. Add red wine, stock and the meat back into the pan and cook over a very low heat. Add rosemary and thyme to pot.
Continue cooking uncovered for around 2 hours, or until the sweet potato is soft.
Add the vinocotto, remaining brown sugar, and salt and pepper to taste.
Continue cooking for around 45 minutes or until meat is very tender.

Serve with a side of polenta or mashed potato.

Beef Stew with Vinocotto

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