Beef Bourguignon (also known as Beef Burgundy) is traditionally a peasant meal originating in the Burgundy region of France. It's undoubtedly one of the most delicious meals you can cook with wine and a perfect warming dinner for Winter. It's also a super easy recipe meaning you can sit down and enjoy a vino with your dinner party before serving (we hate missing out on all the fun). You can enjoy French, New Zealand or Australian Pinot Noir both in and with this amazing dish. So here is our favourite recipe and a few perfect wine matches to from the Wine Store...
You will need some extra wine for this recipe (to go in the food) and the original recipe calls for Pinot Noir. As this variety is more expensive here than the village wine in Burgundy, we will permit any decent light red wine to be used.
1kg beef chuck steak, cut into cubes
Plain flour for dusting beef
100g pancetta or streaky bacon, finely chopped
1 brown onion, peeled and finely diced
12 eschalots, peeled but not sliced
2 garlic cloves, crushed
small bunch of fresh thyme
2-3 bay leaves
400mL red wine
600mL beef stock (Campbell's beef consomme is the best)
250g small swiss brown mushrooms, quartered
1. Dust the beef in the flour and brown in batches
2. Set beef aside and use same pan to fry onion, pancetta, garlic, thyme and bay leaves
3. Once lightly browned add the beef and wine to the pan and bring to the boil
4. Add the stock and return to the boil before lowering the heat again
5. Simmer covered for one hour
6. Add the mushrooms and eschalots and simmer uncovered for a further 30 minutes
Serve with green beans, creamy mash and a bottle of Pinot Noir!
Here are a few Pinot Noirs that we love!