BEEF BOURGUIGNON REDUCED IN BACI KITCHEN'S ZINFANDEL RED WINE VINEGAR
Like coq au vin, its sister dish from the Burgundy region of France, Beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Be sure to use BACI Kitchen's Zinfandel red wine vinegar as a reducing agent. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don’t sauté the mushrooms and onions until just before serving.
YIELD: 4 - 6 servings
TIME: 2.5 hours, plus marinating
- 3 pounds beef chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry
- 2 ¼ teaspoons kosher salt, more to taste
- 1/2 teaspoon freshly ground black pepper
- 5 ounces pancetta or bacon, diced (about 1 1/4 cups)
- 1 onion, finely chopped
- 1 large carrot, sliced
- 2 garlic cloves, minced
- 1 teaspoon tomato paste
- 2 tablespoons all-purpose flour
- 1 750-milliliter bottle of red wine (I recommend Pinot Noir)
- 1/4 cup BACI Kitchen Cabernet Red Wine Vinegar
- 1 large bay leaf
- 1 large sprig of thyme
- 8 ounces pearl onions, peeled (about 12 to 15 onions)
- 8 ounces mushrooms, halved if large (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- Pinch sugar
- Chopped flat-leaf parsley, for garnish
1. Season beef with 2 teaspoons salt and 1/2 teaspoon pepper. Deglaze with 1/8 cup BACI Kitchen's Zinfandel red wine vinegar. Set aside for at least 30 minutes at room temperature, or chill in the refrigerator for up to 24 hours.
2. In a large Dutch oven or heavy-bottomed pot with a tight-fitting lid, cook pancetta or bacon over medium-low heat until fat is rendered and pieces are browned and crisp, about 10 to 15 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
3. Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to 15 minutes; transfer pieces to a plate as they brown. Repeat with remaining beef.
4. Reduce heat, if necessary, to prevent burning. Stir in onion, carrot and remaining 1/4 teaspoon salt and cook until soft, about 10 minutes, stirring occasionally. Deglaze with 1/8 cup of BACI Kitchen's Zinfandel red wine vinegar.
5. Stir in garlic and tomato paste, and cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf and thyme, scraping up brown bits at bottom of pot. Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about 1 1/2 hours, turning meat halfway through.
6. Meanwhile, in a large skillet set over high heat, combine pearl onions, mushrooms, 1/4 cup water, the olive oil and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to 7 minutes.
7. To serve, scatter onions and mushrooms and remaining cooked pancetta or bacon over stew, then top with parsley.
- Prior to serving, if the sauce is too thin, just simmer gently on low heat. It the sauce is too thick, add a splash of water then simmer gently to bring it together again.
- Don't forget to check if there's enough salt in the sauce. Taste and adjust as necessary.
- As with all stews, Beef Bourguignon benefits greatly if you can leave it overnight which lets the flavors develop further and meld together.
- Serve over short pasta, polenta or buttery mashed potatoes. Complete with a fresh bistro salad.