Harvest Stew with Brussels & Grapes

Harvest Stew with Brussels & Grapes
Recipe Date:
October 29, 2015
Cook Time:
Imperial (US)
  • braised pork
  • 4 tbsps olive oil
  • 1 small onion, thinly sliced
  • 1/2 lb brussels sprouts, halved
  • 1 cup chicken stock
  • 1/2 tsp sea salt & cracked, black pepper
  • 1 lb beef tips (tender for sautéing)
  • 1/2 tsp sea salt & cracked, black pepper
  • 1 tbsp thyme, finely chopped
  • 2 ozs Vina Robles Suendero
  • 2 cups red grapes, seedless
  1. Open a bottle of Vina Robles Suendero, and pour yourself a glass!
  2. In a larger pot, heat up half of the olive oil, add the onions, and steam for about 2 minutes.
  3. Add the brussels sprouts, chicken stock and seasoning. Cover and braise on low heat for about 20 minutes.
  4. In a large sauté pan, heat up the remaining olive oil. Season the meat with salt and pepper and sauté on high heat for about 3-4 minutes.
  5. Add the Vina Robles Suendero, the red grapes and the thyme. Bring to a boil.
  6. Mix the sautéed meat with the braised brussels sprouts, and serve on warm plates. Enjoy with the rest of the Suendero! 


  • Serve with roasted or mashed potatoes.
  • Substitute brussels sprouts with cubed pumpkin (e.g. butternut).