Beef Bourguignon

This classic French dish cooks slowly for hours marrying the sweetness of the vegetables and the rich meat to create a delightfully flavorful bowl, perfect for winter evenings and easy to share for holiday gatherings. Pair with Proprietary Red Wine or Kith & Kin Cabernet Sauvignon for a cozy evening at home.

Recipe Information

Prep Time: 25 Minutes
Cook Time: 120 Minutes
Total Time: 145 Minutes
Total Servings: 6
A hearty beef stew with vegetables in a rich wine sauce served in a cast iron skillet.

This classic French dish cooks slowly for hours marrying the sweetness of the vegetables and the rich meat to create a delightfully flavorful bowl, perfect for winter evenings and easy to share for holiday gatherings. Pair with Proprietary Red Wine or Kith & Kin Cabernet Sauvignon for a cozy evening at home.

Ingredients

  • 1 tbsp extra virgin olive oil
  • 6 oz bacon (chopped)
  • 3 lb beef brisket (trim the fat, cubed)
  • 1 large carrot (peeled and sliced 1/2 inch thick)
  • 1 large white onion (diced)
  • 6 cloves of garlic (minced)
  • 2 tbsp kosher salt
  • 1 tbsp fresh ground pepper
  • 2 tbsp flour
  • 12 small pearl onions (peeled)
  • 3 cups red wine
  • 2 cups beef stock
  • 2 tbsp tomato paste
  • 1 tsp fresh thyme (chopped)
  • 2 tbsp fresh parsley (finely chopped)
  • 2 bay leaves
  • 1 lb button mushrooms (quartered)
  • 2 tbsp unsalted butter

Directions

  1. Preheat oven to 350F.

  2. Heat the oil in a large Dutch oven or heavy-based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Remove the bacon and set aside.

  3. Dry the cubed beef with a paper towel and then season with salt and pepper. Brown on all sides and then remove from the pot and set aside.

  4. In the remaining oil/fat, sauté the carrots and diced onions until softened (3 minutes), then add the garlic and quickly sauté for one minute (do not burn). Then drain all but about a tablespoon of the remaining fat.

  5. Add the seared beef and bacon back to the vegetables in the pan and sprinkle with flour and season. Cook for another 4-5 minutes until browned.

  6. Add the pearl onions, wine, and enough beef stock so that the meat is barely covered. Then add the tomato paste and herbs. Bring to a simmer on the stove.

  7. Cover the pot and then place in the oven and cook for 2-3 hours or until the meat falls apart.

  8. During the last 15 minutes of cooking time, in a separate pan sauté the mushrooms and then add them to the pot.

  9. Remove the bay leaves and check the sauce for consistency. It should coat the back of a wooden spoon. If the sauce is too thick, add a touch of beef stock to thin it out.

  10. Enjoy!

Shop the Recipe

2023 Kith & Kin Cabernet Sauvignon

Member Price: $40 – $48  Kith & Kin, Old English for “Friends & Family”, is a Cabernet Sauvignon sourced from all corners of the Napa Valley but with its heart rooted in Rutherford. This wine is approachable in its youth, with balanced tannins and a fruit-forward character. The vast majority of fruit comes from our…

2022 Proprietary Red Wine

A blend of Malbec, Cabernet Sauvignon, Petit Verdot & Cabernet Franc. Bright fruit notes, floral hints, and a rich blackberry-raspberry profile come together with balanced tannins and lively acidity for a perfectly approachable wine.