Beef Bourguignon and 2012 Napa Valley Petite Sirah
From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected]
INGREDIENTS & PREPARATION
- 6 oz bacon, cut into lardons
- 1 tablespoon canola oil
- 3 lb. chuck beef, cut into 2 inch cubes (brisket works well)
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons all purpose flour, plus 2 tablespoons
- 2 carrots, peeled and thickly sliced
- 1 onion, thickly sliced
- 8 oz mushrooms, thickly sliced
- 3 cloves of garlic, smashed
- 2 tablespoons tomato paste
- 2 cups red wine (we suggest the 2012 Napa Valley Petite Sirah)
- 1/2 cup cognac
- 3 cups beef stock
- 3 sprigs of thyme
- 2 bay leaves
- Heat an oven to 350 degrees.
- In a large Dutch oven with a heavy lid, slowly render the bacon until it is lightly browned. Remove the bacon from the pan, but leave the fat.
- While the bacon is cooking, dry the beef cubes with paper towels and heavily season with salt and pepper. Lightly dredge the beef in flour and sear on all sides. Add the canola oil to the pan if necessary and be careful to not overcrowd the pan. Set beef aside.
- In the same fat, sauté the carrots, onions, mushrooms, and garlic until translucent. Toast the tomato paste for a minute, then add 2 tablespoons of flour and cook until it absorbs the fat, about 1 minute. Deglaze the pan with cognac.
- Add the meat and bacon back to the pan, along with all the juices. Add the wine and beef stock. The liquid should almost cover the meat. Add the thyme and bay leaves. Bring to a simmer and cover the pan.
- Place the pan in the oven for 1 1/2 hours, or until the meat is tender. After the pan comes out of the oven, adjust the seasoning with salt and pepper to taste.
To serve, toast a piece of bread (sour dough suggested) and lightly rub with a cut garlic clove. Spoon the beef bourguignon into bowls and garnish with a sprinkle of parsley and the toasted garlic bread. Serve alongside mashed potatoes, egg noodles, or rice. Enjoy with a bottle of our 2012 Napa Valley Petite Sirah.
Chef’s Note: Escoffier first published this recipe in the early 20th century. It was traditionally made with a whole piece of beef. Julia Child is credited with using cubes of beef to modernize the recipe for the next generation of cooks.