Beaujolais Kir Recipes

Steps:

• In a saucepan stir together the Beaujolais, the crème de cassis, and the zest and simmer the mixture, covered, for 5 minutes.
• Discard the zest, divide the mixture among wineglasses, and garnish each drink with a lemon or orange slice.

Steps:

• In a wine glass, stir together the crème de cassis and the Beaujolais and add several ice cubes if desired.

Steps:

• In a saucepan stir together the Beaujolais, the crème de cassis, and the zest and simmer the mixture, covered, for 5 minutes. Discard the zest, divide the mixture among wineglasses, and garnish each drink with a lemon or orange slice.

Steps:

• Sprinkle the beef with salt and pepper. Heat the oil in a nonstick skillet large enough to hold the meat in one layer. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
• Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme. Cook and stir for about 5 minutes. Add the flour. Blend well and stir for 1 minute. Add the wine, beef or chicken stock, bay leaf, cloves and allspice. Blend well and bring to a simmer. Cook, covered, over low heat for 3 1/2 hours to 4 hours, or until the meat is tender. Remove bay leaf. Serve with mashed potatoes, noodles or rice.