Prep time 10 min
Cook time 2-3 hours
Serves 6 people
For today’s recipe, we put the WineSalon twist on an all-time classic: beef bourguignon. Otherwise known as Burgundian beef stew, this is a dish made famous in the United States largely by Julia Child. At the time of filming, it seemed as though panic buying at supermarkets was at its peak. It seemed to be completely random luck of the draw on which ingredients from the classic recipe were available, so we took this opportunity to make our own version. The ingredients that we could not find were: fresh parsley, fresh thyme, fresh rosemary, bacon, and fresh mushrooms.
However, the cliche that necessity is the mother of invention could not have rung more true here, and we’re proud to share with you all a delicious and more pantry-friendly version of beef bourguignon with a twist presented by WineSalon chef Matsuo.
With a lot of families being locked down together, this is the perfect dish to make in large quantities. Even as it sits for 2-3 days in the refrigerator, the flavors will only continue to combine and deepen. It’s also be a great match for different starches such as pasta, rice, or bread for some variety throughout the week.
As you can see from the video, some of my family members together with chef Matsuo explored a simple question on whether Pinot Noir or Cabernet Sauvignon is a better pairing for this classic Burgundian dish. I was the only one who thought Cabernet was the better pairing but almost everyone who tried this agreed that Cabernet also worked. Don’t forget, from now through June, 15% of the proceeds from the sale of all Kanpai Wines, including the Pinot and Cabernet from the video, will be donated towards local food banks and healthcare workers. In addition, for each new WineSalon membership we’re making a donation to local food banks and healthcare workers. For more information on these organizations and how you can join us in the effort, please visit:
To become a WineSalon member, head here: Join WineSalon
Beef Bourguignon
Ingredients
5 large whole carrots, peeled
1 large red onion
3 thick strips of bacon or 4 thin strips
3 lbs. beef chuck roast
½ cup all-purpose flour
3/4 cup unsalted butter
3 cups red wine
3 cups beef stock
2 tbsp garlic paste
2 tbsp tomato paste
½ tbsp dried rosemary
½ tbsp dried thyme
1 tsp dried parsley (for garnish)
2 whole dried bay leaves
1 lb. baby Yukon potatoes
½ oz. dried portobello mushrooms
1 tsp soy sauce
1 tbsp corn starch
¼ cup heavy whipping cream (for garnish)
salt & pepper
Equipment
Dutch oven or crockpot
Recipe
Step 1
Preheat your oven to 350 degrees fahrenheit. Cut your carrots on the bias, rotating after each cut and striving for pieces about 1.5 inches long. Cut your red onion in half, and roughly chop lengthwise into approximately one inch pieces. Reserve your onions and carrots on the side.
Step 2
Cut your bacon into one-inch strips and sautee over medium-low heat to render out the fat. Sautee until ever so slightly crisp but not until completely crisp like breakfast bacon. Reserve the pan, brown bacon bits, and rendered bacon fat and set aside.
Step 3
With a knife, portion out the beef chuck roast into 3 oz. portions (about ½ the size of your fist). Season with salt and pepper, then put ½ cup of all purpose flour onto a baking sheet. Lightly coat the seasoned pieces of beef in flour.
Step 4
Add 3 tablespoons of butter to the pan with the reserved bacon fat and brown bits. Over medium heat, sear the beef on all sides. Once all the beef is seared add in your chopped onions along with a teaspoon of salt. Use a wooden spatula to scrape up all of the brown bits from the bottom of the pan. Add in your carrots and saute until the onions are translucent. Remove the onions and carrots from the pan.
Step 5
Momentarily turn the heat onto high and deglaze the pan with 3 cups of red wine. Scrape up all of the remaining brown bits from the bottom of the pan. Transfer your onions, carrots, browned beef chunks, one tablespoon of garlic paste, tomato paste, thyme, rosemary, and bay leaves into a dutch oven. Add enough beef stock to just cover all of the ingredients in the dutch oven. Bring the contents of the dutch oven to a simmer and place in your preheated 350 degree oven for 2 hours.
Step 6
Soak your dried portobello mushrooms in 3 cups of water for one hour. Meanwhile, place your baby potatoes in a deep saute pan and cover with water. Season your water liberally and bring to a simmer. Simmer the potatoes until a fork or chopstick easily pierces through your potatoes. Drain off the water in a colander. Add 2 tablespoons of butter along with a ½ tbsp of garlic paste into your saute pan and turn up to medium heat. Once your butter is melted and bubbly, add in your boiled potatoes and toss to coat. Towards the end with the heat turned to low, add a half tablespoon of soy sauce and toss to combine. Turn off the heat and set aside.
Step 7
Drain your portobello mushrooms and squeeze out any of the remaining liquid, making sure to reserve your mushroom water. Add 2 tablespoons of butter along with ½ tbsp of garlic paste into a saute pan and turn up to medium heat. Once your butter is melted and bubbly, add in your dried mushrooms and saute until tender. Towards the end with the heat turned to low, add a half tablespoon of soy sauce and toss to combine. Turn off the heat and set aside.
Step 8
Once two hours has elapsed, remove the dutch or turn off crockpot and remove the beef chuck and carrots and reserve to the side. Strain the remaining braising liquid through a fine mesh strainer into a pot, pressing as much of the onion and bacon through as possible. Bring the strained liquid to a simmer and add in a half cups worth of the mushroom water along with 3 tablespoons of butter. Continue reducing until you have approximately 3 cups of braising liquid remaining. At which time, combine one tablespoon of cornstarch with a 1/2 cup of water and slowly add as needed into your braising liquid. Continue reducing until the liquid reaches a consistency in which it will coat the back of a spoon.
Step 9
If you need to get a nice bottle of wine and wine glasses ready, now is the time! We recommend the 2018 Kanpai Wines Mizu No Oto Pinot Noir. On a plate, gracefully place potatoes, carrots, mushrooms, and beef. Generously cover the beef with your luscious sauce. With a spoon or a cup with a pour spout, drizzle over a couple splashes of heavy cream for visual appeal. Lastly, sprinkle the top with dried parsley. Bon Appetit!
