Shiraz Food Pairing: Recipe of the Week
Shiraz food pairing requires strong and powerful flavours. Shiraz is said to have a distinct exuberant personality, so it would be natural to pair it with similarly boisterous foods. Shiraz is well-known for its smokiness, so pairing it with grilled or braaied foods can be a huge success. Shiraz has lovely black pepper and spice notes that pair beautifully with hearty beef and add a lot of excitement when paired with a stew. A Shiraz food pairing with the beef stew will bring out dark chocolate, jam, raspberry, vanilla, and smoke flavours to complement and contrast the rich stew flavours.
Shiraz and its History
The first evidence of it being planted on South African soil was found at the end of the 1890s in the Groot Constantia vineyards. When 15 wines were entered in the Cape Agricultural Wine Competition in 1935, Shiraz was mentioned. Bernard Podlashuk, known as “The Father of Shiraz in South Africa,” was the first to bottle Shiraz as a single cultivar under the Bellingham label in 1957. Groot Constantia followed him in 1963, and Klawer Co-op followed in 1965. By 1978, only 20 wines had been recorded, but the early 1990s saw a surge in plantings, and local popularity followed global trends.
Hearty Beef Stew: Shiraz Food Pairing
With the cold weather this week, South Africans might be craving a hearty stew to make them feel right at home — winter IS coming. This wintry beef stew is the hug in a bowl for these chilly South African days in June.
- 2 tbsp flour
- sea salt and freshly ground black pepper, to taste
- 500 g free-range beef cubes
- 2 tbsp oil
- 2 onions, roughly chopped
- 4 carrots, peeled and roughly chopped
- 2 celery sticks, roughly chopped
- 2 medium potatoes cubed
- 3 thyme sprigs
- 2 bay leaves
- 1 tbsp tomato paste
- 1/2 cup red wine
- 2 cups beef stock
- steamed rice, for serving
Season the flour, then lightly coat the beef cubes in the seasoned flour.
In a pan, heat the oil and fry the beef until golden brown, then remove from the pan.
Fry the onions, carrots, celery, bay leaves, and thyme in the same pan for 5-10 minutes, or until slightly caramelized. Cook for 5 minutes after adding the tomato paste and red wine.
Return the beef to the pan, add the beef stock, and cook for 2-3 hours, or until the potatoes are tender. Season to taste and serve with steamed rice.