Food & Wine Pairing: Rustic Beef and Butternut Squash Stew & 2013 Scheid Vineyards GSM

2 tbsp flour

1 cup red wine

1 lb butternut squash, cut into 1-inch cubes

2 celery stalks, cut into 1-inch pieces

1/4 cup sundried tomatoes

4 cups beef broth

2 tbsp coarsely chopped fresh parsley

3 tbsp olive oil

1 coarsely chopped yellow onion

2 cloves finely chopped garlic

1 tbsp finely chopped fresh thyme

2 lbs beef chuck, cut into 1-inch cubes

1/2 tsp salt

1 tsp black pepper

Heat olive oil in a large Dutch oven, add onions, garlic, and thyme, then sauté over medium heat until onions are tender. Place salt, pepper, and flour in paper bag, shake to combine then place beef cubes in bag and shake to coat; add to pan. Brown the beef on all sides over medium-high heat then add red wine, butternut squash, celery, sundried tomatoes, and beef broth. Bring stew to a boil, then cover and reduce to low; simmer for 90 minutes. Adjust seasonings, place stew in bowls, sprinkle with fresh parsley and serve immediately with a simple green salad, crusty French bread and Scheid Vineyards GSM.