WINE & FOOD AFFAIR RECIPES

Main Dish

Beef Bourguignon Facon Grand Mere

GC Lurton Vineyard Tasting Room

422 Healdsburg Avenue
Healdsburg, CA 95403
gc-lurton-estates.com/acaibo.html

  • RECIPE YEAR: 2024
  • RECIPE BY: Chef Marc Henri Jean Baptiste
  • YIELD: Serves 6
  • PAIRS WELL WITH: ACAIBO 2017

As its name suggests, this beef stew originates from Burgundy a French region prized for producing exceptional cattle meat and red wine, which are both the star ingredients of this traditional dish. Beef Bourguignon is rich, earthy and indulgent. It’s simply everything you want in a bowl of Winter comfort food. The result is a big hit, and it continues to be popular in bistros all over France.

Ingredients:
  • 2 pounds Beef diced
  • 1/2 cup Bacon diced
  • 12 Pearl Onions peeled
  • 3 tablespoons Butter
  • 3 Carrot sliced
  • 2 Celery Stalks
  • 3 sprig Thyme
  • 3 leaf Laurel
  • 4 tablespoons Flour
  • 4 tablespoons Tomato Paste
  • 3 1/4 cups Red Wine
  • 3 1/3 cups Water
  • 3 tablespoons Cognac
  • 3 cloves Garlic crushed
  • 3/4 Orange Peel
  • Peppercorn
  • Salt
  • 12 each Button Mushrooms cut in half
Directions:
1. Peel 12 pearl onions.
2. Melt the Butter (1/4 Cup or 60 g) in a cast-iron pot (Dutch Oven).
3. Cook the pearl onion over moderate heat.
4. Add the Bacon (2/3 Cup or 125 g) and cook 3 minutes.
6. Salt and pepper the Beef.
7. Add the meat, and brown over high heat on all sides.
8. Peel the Carrots (4) and cut them into sticks of 2" (or 5 cm).
9. Wash the Celery Stalks (2), remove the outer fibers.
10. Add to the cast-iron pot (Dutch Oven).
11. In a spice bag, insert the Sprig Thyme (1), the Laurel (Bay) leaf (1), the Parsley Sprigs (4), the
Peppercorns (10), and seal the bag.
12. Add to the cast-iron pot (Dutch Oven).
13. Add the Salt (1 pinch).
14. Reduce the heat so that everything simmers gently.
15. Simmer for about 30 minutes.
16. Lift the Beef (2 1/4 lbs or 1 kg) out of the pot, and set aside.
17. Sift Flour (1 tablespoon) in the cast-iron pot (Dutch Oven).
18. Stir in the Tomato Paste (1 tablespoon).
19. Keep stirring.
20. Add the Red Wine (4 1/4 Cups or 1 Liter) and the Water (2 1/4 Cups or 1/2 Liter) little by little.
21. For your information I recommend boiling the wine in a
saucepan before adding it to the pot to make it less tannic.
22. Pour in the Cognac or Brandy (1/4 Cup or 60 g).
23. Crush the Garlic Cloves (4) and add. 
24. Add in the Orange Peel (1).
25. Cook until it starts boiling.
26. Return the meat to the pot.
27. Simmer, on low heat, for 2 hours 30 minutes.
28. Do not cook on high heat!!! You need to lower the heat and let it cook a long time...
29. If you see too many big "bubbles", it means you need to lower the heat. Cool down.
30. When time is up, remove the pot from the stove and let it cool at room temperature for 2 hours.
32. Place in the fridge overnight.
The next day
33. The next day, you may scoop out the fat that is now solid and on top of the pot. You can discard all this 
solidified fat.
34. Cook on low heat for 1 hour.
35. Add Salt and Pepper if necessary.
36. You may cook the Button Mushrooms (some Button Mushrooms) (cut in half) in a bit of butter.
37. Serve the meat with juice and the Button Mushrooms (some Button Mushrooms).