WINE & FOOD AFFAIR RECIPES

Main Dish

Beef Bourguignon

deLorimier Winery

2001 Hwy 128
Geyserville, CA 95441
delorimierwinery.com

The perfect pairing for Fall! With the cooler Fall weather nothing is better than a full-bodied Cabernet Sauvignon with a rich, heaty stew.

Ingredients:
  • 6 ounces Bacon chopped
  • 3 pounds Beef Brisket 2-inch chunks
  • 1 Carrot sliced
  • 1 White Onion diced
  • 6 cloves Garlic minced
  • 1 pinch Salt
  • 1 pinch Pepper
  • 2 tablespoons Cornstarch
  • 12 Pearl Onions
  • 3 cups Red Wine
  • 2-3 cups Beef Stock
  • 2 tablespoons Tomato Paste
  • 1 cube Beef Bouillon crushed
  • 1 teaspoon Thyme finely chopped
  • 2 tablespoons Parsley finely chopped
  • 2 Bay Leaves
  • 1 pounds White Mushrooms quartered
  • 2 tablespoons Butter
Directions:
1.	In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
2.	Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
3.	In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
4.	Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 ½ to 2 hours, stirring occasionally, until the meat is falling apart.
5.	In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
6.	Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.
7.	Garnish with parsley and serve with mashed potatoes, rice or noodles.