This pulled beef looks rather ordinary but it was slow cooked for 10 hours in Incanto Rose, sprinkled generously with herbes de Provence (which in this particular blend included marjoram, savory, thyme, rosemary, basil, fennel, sage, and lavender), and drizzled with organic raw blue agave. So you could call this fusion cuisine, since the rose is Italian, the spices are French, and the agave is Mexican. I actually also had onions and purple sweet potatoes in the mix, which are not shown in the photo. Anyway the beef itself was nicely flavored but I guess this cut is relatively lean, so in spite of being simmered in all that liquid, it didn't turn out as moist as I would have liked. I wouldn't call it dry though, as it was still tender. It was so tender that I could pull apart the beef effortlessly with a fork. Maybe the smaller chunks of stew beef are more conducive to moistness due to increased surface area for the liquids to seep in?
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