Beef Bourguignon

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.



  • 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


  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!

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