Beef Bourguignon & Georges de Latour for Your Holiday Table

When a classic dish meets a cult classic wine, magic happens. Beef Bourguignon, the epitome of time-honored French comfort food, pairs beautifully with our highly acclaimed 2021 Georges de Latour Private Reserve Cabernet Sauvignon. Both are iconic in their own right—slow-cooked, savory perfection matched with a wine that has earned its status as a benchmark for refined depth and character. Together, they create a meal that’s as timeless as it is memorable.

Perfect for cozy winter evenings, this pairing sets the stage for unforgettable moments with loved ones—those special times when #BVwasthere to make it all the more meaningful.

Ingredients

• 2.5 lbs. Beef chuck - cut into cubes - 1 inch
• 4-5 pieces of bacon - diced
• 3 carrots - cut into 1 inch chunks
• 1 large onion - diced
• 1 fennel bulb - diced
• 1 leek - halved and sliced
• 3 garlic cloves - chopped
• ⅓ cup brandy or cognac - optional
• 1 bottle of red wine, we recommend Tapestry Reserve Red Wine
• 2-2.5 cups beef broth
• 2 Tbs. tomato paste
• 1 Tbs fresh thyme leaves
• 1 lb. mushrooms - quartered
• Olive oil Salt and freshly ground pepper

Optional garnish

• 1 cup fresh parsley - chopped 
• 2 Tbs. lemon zest 1
• -2 garlic cloves - minced
• Salt + freshly ground pepper
• 1-2 Tbs. olive oil

Instructions

1. Heat oil in a large dutch oven or stock pot - add bacon and cook until browned. Remove bacon and reserve in a bowl. Salt and pepper beef cubes. Add 1-2 T of oil to pan if needed and sear beef on all sides. Do this in 2 batches - do not overcrowd pan. Set aside in bowl.
2. Add oil to pan if needed - toss carrots, onion, fennel and leek in hot pan with a good pinch of salt and pepper. Cook over medium heat until lightly browned 8-10 minutes. Stir in garlic - cook for 2 more minutes. Add brandy if using, light with match to burn off alcohol, Add beef, bacon and wine into the pot. Add the beef broth to cover the meat. Stir in tomato paste and thyme. Simmer pot on stove with a lid or place in a 300 degree oven for 1-1.5 hours or until meat is tender to your liking.
3. Meanwhile saute mushrooms in oil until lightly browned. Add to stew when meat is done.
4. Remove the lid and reduce the sauce if you prefer it to be thicker or you can use a roux to thicken. Combine 2 T of butter and flour with a fork - stir into stew and continue to simmer until desired thickness. Taste and adjust seasoning if needed.
5. Combine all ingredients in a bowl and garnish stew. Serve with warm crusty bread and a bottle of our Georges de Latour Private Reserve Cabernet Sauvignon.

2021 Georges de Latour Private Reserve Cabernet Sauvignon 

Wine Spectator's #2 Wine of the Year

The Top 100 wines were chosen on the basis of outstanding quality, as judged in Wine Spectator's official blind tastings, as well as on its excellent value, and because of our winery's leading role in our region. Watch commentary by critic and reviewer, James Molesworth, as he highlights what makes our 2021 Beaulieu Vineyard Georges de Latour Private Reserve No. 2 in Wine Spectator's Top 100.