WINE & FOOD AFFAIR RECIPES

Main Dish

Beef Bourguignon with Mascarpone Mashers

Alexander Valley Vineyards

8644 Highway 128
Healdsburg, CA 95448
avvwine.com

Our Single Vineyard Cabernet Sauvignon is a beautiful match for Beef Bourguignon - its full body, velvety tannins, and luscious dark-fruit flavors complement the dish’s deep, savory richness. This warm, indulgent pairing makes every sip and bite feel wonderfully luxurious and romantic. Best of all, you can do most of the work ahead of time!

Ingredients:
  • 5 lbs Top Round Beef cut into 1" cubes
  • 1 bottle Alexander School Reserve Cabernet Sauvignon
  • 3 oz Flour - all purpose
  • 1 1/2 lbs Smoky Bacon cut into small dice
  • 1 quart Beef Stock
  • 4 large Carrots peeled & cut into small dice
  • 4 medium Onions -White cut into small dice
  • 6 cloves Garlic minced
  • 2 whole Bay Leaves
  • 4 sprigs Thyme
  • Salt - Kosher to taste
  • Pepper - Black to taste
Section Directions:
Place beef in a non-reactive bowl, cover with wine, and refrigerate for 24 hours.  When ready, strain the beef and reserve the wine.  In a large bowl, toss the beef with salt and pepper, then add flour and toss until the cubes are coated on all sides.  Set aside.

Preheat the oven to 300 degrees.  While the oven heats, place a large Dutch oven over medium heat and add the bacon; render until golden, then remove, leaving the bacon grease in the Dutch oven.  Working in batches, add the beef cubes and brown on all sides.  Return all the beef to the Dutch oven and add reserved wine, beef stock, carrots, onions, garlic, bay leaves, and thyme.  Gently stir to mix.  Place the lid on the Dutch oven and bake for 2 1/2 hours, or until the beef is very tender and the liquid has reduced.

Mascarpone Mashed Potatoes

Ingredients:
  • 4 large Russet Potatoes roughtly chopped
  • 1 stick Butter
  • 4 oz Mascarpone
  • Salt - Kosher
Section Directions:
Place potatoes in a large pot and cover with 2" of cold water.  Add 2 tsp kosher salt and bring to a boil.  Once the potatoes are very soft, drain and add to the hopper of a food mill along with the butter and mascarpone (if you don't have a food mill, then traditional mashing works just fine).  Once the potatoes have been milled/mashed, gently fold the mixture with a spatula and add salt to taste/

Recipe Directions:

Serve the Beef Bourguignon over the Mascarpone Mashed Potatoes and enjoy with Alexander Valley Vineyards Alexander School Reserve Cabernet Sauvignon!