Bonjour! Lately, we are drinking and enjoying many Italian and French wines and it is inspiring me to cook with wine and pair wine and food. I have wanted to make Beef Bourguignon for a while, so when we tasted a beautiful Bourgogne Pinot Noir I decided it was the perfect wine to use in Beef Bourguignon. It was a cold Saturday and I did not have every item I needed to make this dish, but I was determined to make it work. Please excuse me for not sticking to the traditional method, but I do plan to make it again using the complete traditional ingredients.
Beef Bourguignon Recipe
- 1 large boneless ribeye steak, cut into 1-inch cubes and patted dry
- Salt and pepper to taste
- 6 oz diced bacon
- 1 large chopped red onion
- 2 sliced carrots
- 2 minced garlic cloves
- 1 tbsp tomato paste
- 2 tablespoons all-purpose flour
- 1 750-mL bottle of red wine (I used Domaine Jean-Jacques Girard Bourgogne Pinot Noir 2016)
- 1 large bay leaf
- 1 large sprig of fresh thyme
- 8 oz quartered baby portabella mushrooms (about 4 cups)
- 1 tbsp extra-virgin olive oil
- Pinch raw sugar
- 1/4 water
- Chopped flat-leaf parsley for garnish
- Season the beef cubes with salt and pepper. Set aside at room temperature as you prepare everything else.
- In a large cast-iron braiser with a lid, cook bacon over medium-low heat until the fat is rendered and bacon is browned and crisp. Transfer the cooked bacon to a paper towel-lined plate and reserve the fat in braiser.
- Preheat oven to 350 °F.
- Raise heat under braiser to medium-high and cook until fat is starting to smoke a bit. Lay the beef cubes in a single layer on the hot braiser, leaving space between pieces. Cook until well browned on all sides. Transfer the cooked beef pieces to the bacon plate once they brown.
- Reduce heat and stir in onion, carrots and season with salt and pepper to taste. Cook until soft stirring occasionally.
- Stir in garlic and tomato paste, and cook for about 1 minute. Stir in flour and cook for about 1 minute. Add wine, bay leaf and thyme, scraping at bottom of braiser. Add browned beef cubes and half of the cooked bacon back to the braiser, cover, and transfer to the oven. Cook in the oven until beef is very tender, about 1 hour or so.
- Right before serving, in a large skillet set over medium-high heat, heat the olive oil and add the mushrooms. Season with salt and pepper to taste, stir and cook gently; then add the sugar and 1/4 cup water. Bring to a simmer, reduce heat to medium, cook until mushrooms are browned and done to liking.
- To serve, sprinkle the cooked mushrooms and remaining cooked bacon over the stew; then top with the chopped parsley.
This version of Beef Bourguignon turned out well and we enjoyed our meal with freshly baked home butter biscuits and of course couple glasses of the tasty Burgundy Pinot Noir.