Beef Stew

Beef stew and rolls. Bleu d'Auvergne for dessert. Wine: Vinum Cellars Napa Cabernet Sauvignon Reserve 2006.

The stew was excellent. I've never had a richer, more flavorful gravy. I used a recipe from Serious Eats with minor modifications (e.g., no peas, added a piece of cinnamon stick and smoked star anise). The rolls were the last from the freezer of the last batch I made. The wine is very concentrated and surprisingly acidic, inky, and predominantly tasted of stewed prunes (not a bad thing... kind of like a nice vintage port without the sweetness).