All recipes paired with wine, Beef

Beef Bourguignon


Looks like a bit of work…………yup, it is…….but wow – it is worth it! Better even the next day….Ken

Beef Bourguignon
(recipe and picture: courtesy of Ken K.)

Ingredients:

  • 1/4 cup all purpose flour
  • 2 pounds 1 1/2-inch pieces beef stew meat
  • 7 tablespoons butter 1/4 cup brandy
  • 2 cups Burgundy or other dry red wine
  • 2 cups canned beef broth
  • 6 fresh thyme sprigs
  • 4 large garlic cloves,
  • chopped 3 bay leaves
  • 1/2 teaspoon dried oregano
  • 1 large onion, cut into 12 wedges
  • 4 carrots, peeled, cut into 2-inch lengths
  • 4 celery stalks, cut into 2-inch lengths
  • 1 1/2 pounds red-skinned potatoes, peeled,
  • quartered 1/2 pound mushrooms
  • Generous pinch of ground nutmeg

Place flour in large bowl. Season with salt and pepper. Add beef to flour and toss to coat.
Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and sauté until brown on all sides, about 5 minutes per batch. Return all meat to pot. Add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.

Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; sauté until brown, about 6 minutes. Using slotted spoon, transfer to a large bowl. Melt tablespoon of butter in the same skillet. Add carrots and celery; sauté until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in the same skillet.

Add potatoes; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to the bowl with other vegetables. Melt 1 tablespoon butter in the same skillet. Add mushrooms; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer to the bowl. Add vegetables to pot with the beef. Add nutmeg.

Cover pot; simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper. Serves 6.

Wine pairing suggestion:

This super comforting dish for winter weekends requires nice, medium body red to match with. I have paired this beef dish with reasonably priced Francis Coppola Rosso Classico, medium body Californian wine inspired by Coppola’s Italian heritage.

What do you think? Leave me a comment here

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s