Beef Bourguignon

This delicious classic French beef stew from the Burgundy region pairs beautifully with a French varietal like our small-lot Petit Verdot.

Ingredients

  • 1 Tbsp Trefethen extra virgin olive oil
  • 8 oz applewood smoked bacon, diced
  • 2 ½ lb chuck beef, cut into 1-inch cubes
  • 1 lb carrots, sliced into 1-inch chunks
  • 2 yellow onions, medium sliced
  • 2 Tbsp garlic cloves, chopped
  • 2 cup Trefethen Petit Verdot
  • 2 cup beef broth
  • 1 Tbsp tomato paste
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 4 Tbsp unsalted butter, room temperature
  • 3 Tbsp all-purpose flour
  • 1 lb fresh pearl onions, cleaned
  • 1 lb fresh mushrooms, stems removed, caps thickly sliced
  • Kosher salt
  • black pepper
  • loaf of crunchy French bread
  • fresh parsley for garnish

Procedure

  • 1PPreheat oven to 250F. Heat olive oil in a large Dutch oven. Add bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove bacon with a slotted spoon and rest on plate. Be sure to leave the rendered fat in the pot.
  • 2Dry Dry beef cubes with a paper towel and sprinkle with salt and pepper. Working in single-layer batches, sear beef in hot oil for 5 to 8 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.
  • 3Add Add carrots, onions, 1 Tbsp of salt, and 2 tsp of pepper to the fat in the pot. Cook for 10-15 minutes, stirring occasionally until the onions are lightly browned. Add garlic and cook for 1 minute more.
  • 4Add browned meat and bacon back into the pot, then add wine and enough beef broth to just cover the meat. Add tomato paste, bay leaves, and thyme. Bring to a simmer, cover pot with a tight-fitting lid and place in oven for about 75-90 minutes or until meat and vegetables are very tender when pierced with a fork.
  • 5In a In a small bowl or cup, combine flour and 2 tablespoons of butter with a fork and then stir into stew. Add the pearl onions. In a medium pan, sauté mushrooms in remaining butter for 10 minutes until lightly browned, then add to the stew. Bring pot to a boil on top of the stove, then lower heat and simmer for 15 minutes. Season to taste with salt and pepper.
  • 6To seTo serve, thickly slice bread and toast in oven or toaster. Lightly brush bread with olive oil and rub 1 side of each slice with a cut clove of garlic. Remove bay leaves from stew. Place the toasted bread at the bottom of a shallow bowl and spoon the stew over top. Sprinkle with parsley and enjoy!

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  • Braised Rabbit with Pappardelle Pasta

  • Marinated Beef Ribeye with Olive Smashed Potatoes & Roasted Carrots