Short Rib Stew

Short rib stew (in red wine with carrot, onion, celery, and daikon radish) on brown rice, and creamed spinach (with garlic confit, marscapone, comté, and lemon zest). Wine: Andrew Murray Mourvèdre Curtis Vineyard 2017.

The daikon worked but it rather stood out from everything else in the stew. The creamed spinach and wine were both fantastic.