We’re Cooking: Beef in Burgundy Wine

I am not going to call this “Beef Bourguignon” because I am not Julia Child, or Ina Garten, or my friend Chef Janice Provost who embraces everything wonderful and delicious about France – but the other evening I did create my rendition of this classic with multiple bottles of juicy, earthy Pinot Noir, mounds of mushrooms and bunches of herbs, served beside the delicious smashed garlic potatoes.  We let it simmer for hours on the stove top, though it could have braised in the oven as well.  Succulent, juicy and falling apart tender….Julia would have been proud.


Beef in Burgundy Wine
Ingredients:  (We were having a large dinner party…about 10 people, so we made a lot.  This would serve 10-12 easily)
1 tablespoon grapeseed oil + more if needed
3 1/2 – 4 pounds of lean stew beef, cut into 2 inch cubes
Salt and freshly cracked pepper
1 teaspoon ground cumin
6 slices of thick cut applewood smoked bacon, chopped
1 yellow onion, chopped
1 red onion, chopped
6 cloves garlic, chopped
3 stalks celery, chopped
3 carrots, peeled and chopped
1 leak, chopped into 1/2 inch pieces
24 ounces button mushrooms, sliced
2 ounces dried shitake mushrooms
1/2 cup Sherry
6-8 cups (1 1/2 – 2 bottles) of good Pinot Noir or Burgundy wine (something you would drink as well as cook with)
3 cups beef broth, low sodium
2 tablespoons balsamic vinegar
8 stems fresh thyme
2 stems fresh rosemary
3 bay leaves
2 tablespoons fresh parsley, chopped
1 teaspoon red pepper flakes

Prior to starting place the bacon in the freezer for about a half an hour.  It will be easier to cut when you are ready to use it.  When ready to cook add the sherry to the shitake mushrooms in a small bowl.  Heat the oil in a large Dutch oven over medium heat.  Season the beef generously with salt, pepper and the cumin.  Begin to brown the beef in the oil in batches, placing the browned beef in a bowl to rest after it has browned.  If you need to add additional oil do so at your discretion.  Meanwhile chop the bacon into 1/2 inch pieces.  After all the beef is browned add the bacon to the pot and cook until crisp and the fat has rendered.  Remove the bacon from the pot and set aside.  Add the onion, carrots, celery and leak into the pot with the bacon fat and begin to cook them down, stirring often to avoid over browning.  When the veggies have softened slightly season generously with salt and pepper and add the garlic and red pepper flakes.  Cook for 2-3 more minutes.  Tie the rosemary, thyme and bay leaf together with a piece of kitchen twine and add to the pot, making sure to get it down under the meat to really start flavoring everything.  Remove the shitake mushrooms from the Sherry and chop them.  Strain the Sherry through a coffee filter and add to the pot.  Add the shitake mushrooms and 16 ounces of white mushrooms to the pot, then add the beef and the bacon back to the pot with any accumulated juices.  Add the wine and bring to a boil.  Boil for 7-10 minutes to cook out some of the alcohol, then reduce the heat and add the stock.  Simmer for about 3 1/2 – 4 1/2 hours.  (You could also braise in the oven at this point at 350 degrees.)  Stir occasionally.   After 3 1/2 hours add the rest of the mushrooms to the pot with the vinegar and parsley.  Cook for another 1/2 hour to hour.  The meat should be fork tender and super juicy.  Remove the herb bunch, adjust any final seasonings and serve with smashed potatoes.



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