A favorite recipe of Estate Winemaker, John Wilson, 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 his favorite Proprietary Red Wine for a cozy evening at home.

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 6 oz (170g), bacon, chopped
• 3 pounds beef brisket, trim the fat, cubed
• 1 large carrot, peeled and sliced ½ inch thick
• 1 large white onion, diced
• 6 cloves of garlic, minced
• 2 tablespoons of kosher salt
• 1 tablespoon of fresh ground pepper
• 2 tablespoons of flour
• 12 small pearl onions, peeled
• 3 cups of red wine
• 2 cups of beef stock
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme, chopped
• 2 tablespoons fresh parsley, finely chopped
• 2 bay leaves
• 1 pound button mushrooms, quartered
• 2 tablespoons butter, unsalted

Instructions

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!