Savory Beef Bourguignon

Paired with Knights Valley Cabernet Sauvignon

Beef Bourguignon and Knights Valley Cabernet

A Tantalizing Dance of Flavors

Savor culinary delights that reflect the season's fresh abundance. Incorporating seasonal ingredients and flavors into the Beringer Knights Valley Cabernet Sauvignon and savory Beef Bourguignon pairing can elevate the dining experience, captivating the senses. As the robust and velvety notes of the cabernet sauvignon converge with the rich, tender textures of the Beef Bourguignon, a tantalizing dance of flavors ensues, enrapturing the palate with each harmonious sip and bite.

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Ingredients

2 lbs (approx. 900g) beef chuck, cut into 2-inch cubes

1 bottle of red wine (preferably a full-bodied variety)

3 cups beef broth

3 cloves garlic, minced

1 large onion, chopped

2 carrots, chopped

1 cup pearl onions, peeled

3-4 sprigs fresh thyme

2 bay leaves

6 oz (approx. 170g) thick-cut bacon, chopped

8 oz (approx. 225g) mushrooms, quartered

3 tablespoons all-purpose flour

Olive oil, as needed

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Season the beef cubes generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pan, heat a bit of olive oil over medium-high heat. Brown the beef cubes on all sides, then remove them from the pan and set aside.
In the same pan, add the chopped bacon and cook until crisp. Remove and set aside with the beef.
Sauté the chopped onion, carrots, and garlic in the bacon fat until they begin to soften (about 5 minutes).
Stir in the flour, coating the vegetables, and cook for another minute.
Gradually add in the red wine, scraping up any browned bits from the bottom of the pan.
Return the browned beef and bacon to the pan.
Add the beef broth, thyme sprigs, bay leaves, and a pinch of salt and pepper. Bring the mixture to a gentle simmer.
Cover and let it simmer gently for 1.5 to 2 hours, until the beef is tender.
In another pan, sauté the mushrooms in a bit of olive oil until browned. Add them to the stew.
Add the pearl onions to the stew during the last 30 minutes of cooking to maintain their shape and slight crunch.
Before serving, remove the thyme sprigs and bay leaves.
Adjust seasoning with salt and pepper as needed.
Serve the Beef Bourguignon in deep plates or bowls, garnished with fresh parsley.

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California’s longest continually operating Winery

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