Beef Bourguignon

Overview

It should be no surprise that cooking anything in red wine creates magic - and beef is certainly no exception.

The French have had it right for all along (just don’t tell them).

This beef stew is a simpler version, but still delivers the robust flavour that sings when done the classic way. Remember - the better your ingredients, the better the outcome! The same goes for the wine you use too.

Nicolas Potel Les Marconnets Savigny Les Beaune 1er Cru

Wine Pairing

Beef Bourguignon is a dish that allows for a narrow scope of options to use in the dish and to pair with. We will give you the best criteria to help select the wine to use in the cooking process. We will cover what is best to drink in the next section.

Cooking Wine

For the cooking portion, you need something that is high in acidity, has medium tannins, and is not too expensive as you will need to use an entire bottle. We also insist that you will require a pinot noir wine, as the flavors and construction of this style is essential to this classic dish. However, one point I will make that will make purists hate us is that I do not believe it must be a pinot noir from Burgundy.

Some top alternative regions are Ontario, Oregon, and New Zealand. Those from much hotter climates such as California and Argentina can be experimented with, but will offer a very different and deeper flavor profile than is traditional.

Drinking Wine

The wine that you drink with this dish should mimic the profile of the wine you are cooking with. If you have chosen a traditional Burgundian pinot noir, choose the same type to have with the meal. Alternatively, if you have gone with a bolder Californian pinot noir to cook with, make sure you pair something from the same region and style. You can also always use the same bottle for both drinking and cooking, there is no harm in that at all.

The suggested pairing we have for this meal is a little more indulgent, a classic Burgundian Pinot Noir from Savigny Les Beaune. This is a more robust wine from Burgundy and works really well with this classic dish. The flavours will compliment the meal perfectly without overwhelming in any way. It is certainly a bottle of wine to treat yourself with. You can read the full review and tasting info here.

Ingredients (~4-6 Servings)

• 1 bottle of a dry red wine

• ~2-3lbs of beef (chuck roast)

• 8-10 slices of bacon

• 3 onions (Red or Spanish)

  • Alternatively, you can use 3 cups of Pearl Onions.

• 4 Carrots, peeled and cut in half

• 8-10 Garlic Cloves, peeled

• 20 Cremini Mushrooms (or whatever mushrooms you like!)

• 5 Springs of Thyme

• 2 Bay Leaves

• 4 Springs of Parsley, chopped

• 2Tbps of Miso Paste

• 2Tbps of Flour

• 2 cups of beef broth

• Parsley, for garnish

Steps

• Prep

  • Chop ~2-3lbs of beef (chuck roast) into 1-2 inch cubes. Season on each side with salt and pepper. Set aside.

  • Lay 8-10 slices of bacon on cutting board and cut into 1 inch pieces.

  • Peel skin off onions. Cut 3 onions into quarters.

  • Wash and peel 4 Carrots. Cut in half.

  • Peel 8-10 garlic cloves.

  • Wash 20 cremini mushrooms. Cut in half down the stem.

• Sear the Beef!

  • Heat a dutch oven or pot on medium heat.

  • Add the sliced 8-10 slices of bacon into the pot. Cook until crispy.

  • Remove the bacon pits into a bowl, keep the bacon fat in the pot.

  • Increase the heat to medium-high, then sear ~2-3lbs of cubed beef on all four sides.

    • It should be well browned on all slides. Dont rush this!

  • Transfer the seared beef into another bowl.

• Sear the Vegetables!

  • Add the 3 quartered onions face down in the pot or pour in the pearl onions.

  • Again, cook until browned!

  • Add in the 4 halved carrots, 8-10 peeled garlic cloves, 4 springs of thyme, 2Tbps of white miso paste, 20 cremini mushrooms, and two pinches of salt.

  • Cook and stir for 5 minutes.

  • Add in 2 Tbsp of white flour.

  • Stir to coat the vegetables.

• Build the Broth!

  • Add 1 bottle of dry red wine and stir. Bring to a simmer.

  • Add ~2-3lbs of seared cubed beef and 8-10 strips of cubed bacon back into the pot.

  • Add up to 2 cups of beef broth to pot, just enough to submerge all the beef.

  • Add 2 Bay Leaves and 4 spring of chopped parsley

  • Keep on a very low simmer for at least an hour and a half! Remember - low and slow. This ensures that the meat begins to melt into a juicy tenderness. If its too tough, reduce the heat and go low and slow!

• Eat!

  • Serve with crusty bread or a silky garlic mashed potatoes. YUM!