Main Dish

Geyser Peak Boeuf Bourguignon

Geyser Peak Winery

2306 Magnolia Drive
Healdsburg, CA 95448

This classic dish is prepared with Geyser Peak Alexander Valley Cabernet Sauvignon, which is also poured alongside the stew.

  • 1/2 pound bacon
  • 2 tablespoons olive oil
  • 3 pounds lean stewing beef, cut into 2-inch cubes
  • 2 onions, sliced
  • 2 carrots, peeled and sliced
  • 1 teaspoon salt, plus more, to taste
  • 1/4 teaspoon freshly ground pepper, plus more, to taste
  • 2 tablespoons all-purpose flour
  • 3 cups Geyser Peak Alexander Valley Cabernet Sauvignon
  • 3 cups beef stock, or as needed
  • 2 tablespoons tomato paste
  • 6 garlic cloves, mashed
  • 4 fresh thyme sprigs
  • 2 bay leaves (preferably fresh)
  • 2 fresh flat-leaf parsley sprigs
  • 2 tablespoons unsalted butter
  • 1 pound mushrooms, quartered


Preheat the oven to 450°F.

Cut the bacon into lardons about 1/4 inch thick and 1 1/2 inches long. Reserve the rind.

In a large, deep pan or a flameproof casserole over medium heat, warm 1 tablespoon of the olive oil. Add the lardons and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.

Pat the beef dry with paper towels. Working in batches, add the beef to the pan and cook, turning as needed, until nicely browned on all sides. Transfer to the plate with the bacon.

In the same pan, cook the onions and carrots, stirring occasionally, until softened. Pour off the fat from the pan and return the bacon and beef to the pan with the onions and carrots. Sprinkle with the salt, pepper and flour and toss.

Transfer the uncovered pan to the oven for 4 minutes. Toss the contents of the pan again and return to the oven for 4 minutes more. 

Reduce the oven temperature to 325°F and remove the pan from the oven. Add the wine and enough stock so that the meat is barely covered. Add the tomato paste, garlic, thyme, bay leaves, parsley and the reserved bacon rind. Bring to a simmer on the stovetop. Cover the pan, transfer to the oven and cook until a fork easily pierces the meat, 3 to 4 hours; adjust the heat as needed so that the liquid simmers very slowly. 

Meanwhile, in a large sauté pan over medium heat, melt the butter with the remaining 1 tablespoon olive oil. Add the mushrooms and cook, stirring occasionally, until lightly browned. Remove the pan with the beef from the oven and add the mushrooms. 

Skim the fat off the sauce and simmer it on the stovetop for 1 to 2 minutes, skimming off any additional fat that rises to the surface. You should have about 2 1/2 cups sauce that is thick enough to lightly coat a spoon. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it down until reduced to the desired consistency. Adjust the seasoning with salt and pepper and serve.