Lifestyle
Recipes » 2011 Wine & Food Calendar Recipes » Beef Bourguignon with Mushrooms & Pinot Noir - October 2011
RECOMMENDED WINE PAIRING
- Sommelier Reserve Amarone
INGREDIENTS
- 3 lbs (1.5 kg) beef chuck, cut into 2-inch (5 cm) pieces
- Salt, pepper
- 3 tbsp (45 mL) olive oil, divided
- 1 1/2 cups (375 mL) chopped onion
- 3/4 cup (175 mL) each chopped carrot, celery
- 2 cups (500 mL) each Traditional Vintage Pinot Noir, beef broth
- 1/2 oz pkg (14 g) dried porcini mushrooms, rinsed
- 1 head garlic, top third of bulb removed
- 4 sprigs each flat leaf parsley, thyme
- 2 bay leaves
Garnish
- 5 slices thick bacon, chopped
- 1 pkg (10 oz/284 g) pearl onions, blanched, peeled
- 1 pkg (8 oz/227 g) mushrooms
- Chopped parsley
METHOD
- Heat oven to 300ºF (150ºC).
- Season beef with salt and pepper.
- Heat half the olive oil in Dutch oven. Working in batches, brown beef. Add remaining oil as needed. Transfer to bowl.
- Add onion, carrot and celery; cook until softened.
- Return beef to pan, add red wine, beef broth, dried mushrooms, garlic, parsley, thyme and bay leaf. Bring to boil.
- Cover and bake 2 1/2 to 3 hours.
- Meanwhile, cook bacon; set aside and discard all but 1 tbsp fat.
- Add pearl onions; cook 5 minutes and add mushrooms and cook until browned. Stir in bacon. When ready to serve, stir into stew.
- Sprinkle with parsley.