Beef Bourguignon paired with our TRV 2019 Pinot Noir
- 1 tbsp good olive oil
- 8 ozs dry cured center cut applewood smoked bacon
- 2 1/2 lbs chuck beef cut into 1
- kosher salt
- freshly ground black pepper
- 1 lb carrots , sliced diagonally into 1
- 2 yellow onions, sliced
- 2 cloves of chopped garlic
- 1/2 cup Cognac
- 1 bottle TRV 2019 Pinot Noir
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme
- 4 tbsps unsalted butter
- 3 tbsps all purpose flour
- 1 lb frozen whole onions
- 1 lb fresh mushroom caps thickly sliced
- Fresh parsley chopped for garnish
Preheat oven 250 degrees
Heat the oil in a large Dutch oven. Add bacon and cook over medium, stirring occasionally, until lighty browned. Remove and set aside.
Dry the beef with paper towels and then sprinkle with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3-5 minutes. continue searing until all beef is browned on all sides. Set aside. Toss the carrots, onions, 1TBS salt and 2TBS pepper in the fat in the pan and cook for 10-15 minutes, stirring occasionally, until the onions are slightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back and ignite to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of TRV Pinot Noir plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tighht fitting lid and place it in oven for 1 1/4 hrs, until tender.
Combine 2 TBS. of butter and flour with a fork and stir into stew. Add onions and sauteed mushrooms to pot and bring to boil, then simmer 15 minutes. Sprinkle with fresh parsley.
Serve with mashed potatoes and a bottle of TRV 2019 Pinot Noir. Cheers!
