Beef Bourguignon

We lower temps and shorter days we are into the stew and braising season. This is my version of the classic Beef Bourguignon that takes a few hours to prepare but is totally worth it. Serve this with some crusty bread and red wine- the perfect meal for sweater weather. Enjoy!

Serves 4-6
Ingredients:
3 pounds beef chuck cut into 2 inch cubes
Olive oil
Salt
Pepper
3 large carrots, 1 split lengthwise, the other two cut into large dice (about 2 cups)
2 onions, 1 cut in half, the other cut into thick rounds
3 garlic cloves, lightly crushed
1/4 cup cognac (optional)
2 cups chicken broth
1 bottle dry red wine (pinot noir, Beaujolais, Syrah)
1 bouquet garni (sprigs of thyme and parsley and 1 bay leaf, preferably tied in a bundle)
4 tbsp (1/8 cup) AP flour
1/4 pound bacon or pancetta, cut into 1/2 in strips or chunks
1 pound cremini mushroom caps, quartered
Minced flat-leaf parsley leaves and tender stems, for garnish

Preparation:
Preheat the over to 325 degrees.
Season the beef with salt and pepper.
In a large dutch oven on medium heat, add 1 tbsp oil and brown the meat in batches, for about 5 min.
Remove each batch and set aside in a large bowl.
Next, add another tbsp of oil and place the halved onion, split carrot and garlic in the pot.
Brown for 5 min.
Add the cognac to reduce for 2-3 min. Be sure to add it with stove flames off to prevent a flare up. Return the burner to medium upon adding the cognac.
Add the stock, wine and herbs.
Add the flour to the bowl with the meat, and stir to coat evenly.
Add the meat to the pot and bring to a simmer.
Place in the oven and partially cover with a lid.
Cook for 2 hrs.
Meanwhile, in a skillet, cook the bacon until crispy and remove.
Add the mushrooms in batches and cook them until brown. Remove.
Add 1 tbsp oil and cook the diced carrots and sliced onions for about 5-8 min.
Set all of this aside.
Remove the stew after the 2 hrs. Remove the onion, carrots and herb bundle.
Add the diced mushrooms, onions, carrots and bacon.
Place the pot back in the oven uncovered and cook for another 1 hr.
Remove and serve with parsley garnish.

Pair with…
For this recipe, look for a hearty red from any number of places. Bourdeax, Burgundy, Barolo, Rioja, etc. All will pair great with this flavorful and satisfying meal.

This week we are featuring a Bordeaux-style red wine from Goldschmidt Vineyard in Alexander Valley. The ‘Fidelity Red Blend’ is a merlot-forward wine that shows lots of dark fruit, coffee and chocolate and well integrated tannins. Perfect for this dish!