Beef Bourguignon Paired With Cabernet Sauvignon Warms Hearts and Bellies in Fall

As the name hints, Beef Bourguignon is a hearty dish that originated from the Burgundy region in France also well-known for dishes like coq au vin.  Basically, it is a stew using beef chunks braised in red wine, in this case Windsor Cabernet Sauvignon Alexander Valley, beef broth and vegetables.  In the U.S. it is highly touted as comfort food and warms the belly on cool nights that accompany the Fall and Winter seasons.  Give this recipe (details below) a try and pair with your favorite red wine and follow along with Chef Dan Lucia of DL Catering in the video below.

Want a sneak preview of this classic Burgundian dish?  It’s not too late to join our Tale of Two Valleys event at the Windsor Vineyards tasting room in Healdsburg Saturday, November 19th from 1-5pm.

What are some of your favorite comfort foods for the Fall season?  Please comment below!

Event Details:

Enjoy classically prepared Beef Bourguignon by local Chef Dan Lucia paired with two Cabs from the neighboring valleys. Delight in our 2008 Windsor Vineyards Cabernet Sauvignon, Alexander Valley, Platinum series. Love our 2007 StoneFly Vineyards Cabernet Sauvignon, Napa Valley, Atlas Peak. Relax to music by local musician, John Youngblood. 20% savings for wine club members and 10% savings on case purchases for ALL guests

Complimentary for Wine Club members, otherwise $15 per guest

For questions or to R.S.V.P., call Joy at 1 (877) 939-4373 or send an email to jfinn@vintagewineestates.com

Tasting Room Address:

Beef Bourguignon

Ingredients

• 2 lbs. chuck beef cut into 1-inch cubes
• 2 C. Windsor Cabernet Sauvignon Alexander Valley
• 3-4 C. beef broth
• 1 lb. fingerling potatos
• 1 lb. carrots
• 1 lb. pearl onions
• 8 ounces dry cured bacon
• 6-8 ounces white mushrooms

Directions

• Sear beef cubes until brown, transfer to braising dish
• Add wine to same pan, bring to simmer and reduce by half
• Add wine and beef broth to the meat in the braising dish, bring up to temperature on stove
• Add dish to oven for 2 to 2 1/2 hours
• Blanch vegetables in boiling salted water: fingerling potatos (7-8 min), carrots (2-3 min), pearl onions (1-2 min)
• Render bacon in hot bacon until crispy and brown
• Drain off bacon fat into a bowl
• Add bacon fat back into pan and add white mushrooms, saute’ until brown
• After 2 – 2 1/2 hours add vegetables to the braising dish and return to oven for 15-18 minutes
• Serve hot and pair with your favorite red wine