A Delicious Winter Pairing

Some recipes are worth the wait and Beef Bourguignon is one of them. There is a reason this French beef stew is a culinary cult classic, so it only makes sense to pair it with one of our iconic wines like our 2019 Napa Valley Cabernet Sauvignon. The plush texture and balanced structure of our Cabernet Sauvignon complement the rich and tender braised beef in this hearty dish. Pour yourself a glass of Cabernet Sauvignon and give this pairing a try on the next cold winter day.

Servings: 6-8

Prep Time: 40 minutes

Total Time: 3 hours 40 minutes

Ingredients:

Directions:

1. Preheat oven to 450 F.
2. Cut the chuck roast into 2-inch cubes and pat them very dry with paper towels.
3. Cut the pancetta into batons 1-1/2 inches long by 1/4 inch thick. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. When the oil shimmers, add the pancetta and sauté until the fat renders and the batons brown. Remove the pancetta with a slotted spoon and drain them on a plate lined with paper towels.
4. In the Dutch oven with the pancetta drippings, brown the beef in batches, so they brown evenly. Transfer them to the plate with the pancetta.
5. Add the sliced onion to the pot and sauté until light golden brown. Put the beef and pancetta back into the pot and sprinkle them with salt and pepper. Toss to combine.
6. Sprinkle the flour over the beef and put the pot into the oven for 4 minutes. Toss the beef again and return the pot to the oven for another 4 minutes.
7. Take the pot out of the oven and reduce the temperature to 325°. Pour the wine and beef stock into the pot, stirring up browned bits. Stir in the tomato paste, garlic, thyme, and bay leaf, then add the baby carrots. Cover the pot and return it to the oven for 2-1/2 to 3 hours until you can easily pierce the beef with a fork.
8. While the beef braises, melt 1 tablespoon of butter in a sauté pan, and add the frozen pearl onions. Cover, and simmer over low heat for 7 minutes. Remove the cover, and simmer until the liquid evaporates, about 5 minutes. You want the onions to be golden yet hold their shape.
9. Divide the mushrooms into two. Melt 2 tablespoons butter over medium heat, and a sauté pan and add 1/2 of the mushrooms. Sauté them until browned. Transfer the mushrooms to a plate and brown the rest of the mushrooms.
10. Set a large sieve over a large saucepan. Pour the contents of the pot through the sieve, then return the beef to the pot. Distribute the mushrooms and pearl onions over the meats.
11. Simmer the sauce in the large saucepan for 2 minutes, skimming off any fat that rises to the surface. Increase the heat, and let the sauce come to a slow boil for 5 minutes. The sauce should thicken and coat a spoon. (You can cook the sauce a little longer to get the desired consistency.)
12. Pour the sauce over the beef, and baste the meats, keeping the heat low, for 3 minutes. You can serve the Boeuf Bourguignon now, or let it cool, refrigerate, then slowly re-warm the next day.

Wine Value of the Year!

We are ecstatic to announce that our 2019 Napa Valley Cabernet Sauvignon has been named Wine Spectator’s 2022 Wine Value of the Year! For more than 100 years, we have been setting the standard for rich, classic Napa Valley wines, and are honored to receive this recognition from Wine Spectator. In order to be considered for ‘Wine Value of the Year’, the editors at Wine Spectator wanted to highlight delicious, affordable bottlings that overdeliver on quality for the price.