Beef Bourguignon

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Recipe provided by Christophe Robert of Longlesson Farm

This is a very easy recipe, but so good and even better the next day when reheated! The red wine does not need to be fancy. I like to use the Rex Goliath Cabernet Sauvignon, the BIG double bottle: plenty enough for the sauce and also to make sure the chef is not thirsty, because you know, you really need to taste the wine…

Ingredients:

*Ingredients available at the farmers’ market

• 2 lbs beef stew or chuck* (detailed in cubes)
• 2 carrots*
• 2 onions* 
• 2 garlic cloves*
• 1 bottle of good red wine
• 1 Tbs flour
• 3 Tbs oil
• 1 tsp butter
• Bay leaf, parsley, salt, pepper

1. In a Dutch oven or slow cooker, melt the butter and add the oil. Add the meat cubes, salt and pepper, and brown on medium heat.
2. Peel the carrots and onions and cut into thick slices. Add them to the meat. Leave on medium heat, stirring regularly until the onions start to become translucent. 
3. Add the flour and stir for 2 to 3 minutes until the flour takes on a light brownish color. 
4. Add the red wine until everything is covered, and stir well so the flour does not stick to the bottom of the pot. Bring to a hard boil for 5 minutes then reduce the heat. 
5. Add the bay leaf, parsley, and crushed garlic. Lightly add salt and pepper.
6. Cook covered for 2 ½ hours, then finish cooking uncovered for 30 minutes to reduce the sauce. 
7. The dish is ready when the meat cubes are tender. Simmer longer to reduce the sauce if needed.

NOTES:

Serve the dish in the Dutch oven or on a plate with steamed potatoes, pastas, etc. 

This dish improves in flavor if you add some sautéed mushrooms and/or bacon bits at step 7.