Savoring Beef Bourguignon with Audentia Cabernet

The marriage of food and wine carries a certain enchantment, particularly as we enter October’s cozy embrace. Picture a simmering pot of Beef Bourguignon, its rich and savory aromas intertwining with the vibrant, falling leaves outside your window. Now, imagine enhancing this hearty experience with a glass of our Audentia Cabernet Sauvignon, its dark fruit complexities and velvety tannins effortlessly elevating the robustness of the stew. As we delve into this captivating pairing, allow us to guide you through a world where each bite and sip seamlessly displays a harmonious union that is bound to warm your autumn evenings with its rich, comforting depths.

Ingredients

• 2 lbs (approx. 900g) beef chuck, cut into 2-inch cubes
• 1 bottle of red wine (preferably a full-bodied variety)
• 3 cups beef broth
• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 carrots, chopped
• 1 cup pearl onions, peeled
• 3-4 sprigs fresh thyme
• 2 bay leaves
• 6 oz (approx. 170g) thick-cut bacon, chopped
• 8 oz (approx. 225g) mushrooms, quartered
• 3 tablespoons all-purpose flour
• Olive oil, as needed
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the beef cubes generously with salt and pepper.
2. In a large Dutch oven or heavy-bottomed pan, heat a bit of olive oil over medium-high heat. Brown the beef cubes on all sides, then remove them from the pan and set aside.
3. In the same pan, add the chopped bacon and cook until crisp. Remove and set aside with the beef.
4. Sauté the chopped onion, carrots, and garlic in the bacon fat until they begin to soften (about 5 minutes).
5. Stir in the flour, coating the vegetables, and cook for another minute.
6. Gradually add in the red wine, scraping up any browned bits from the bottom of the pan.
7. Return the browned beef and bacon to the pan.
8. Add the beef broth, thyme sprigs, bay leaves, and a pinch of salt and pepper.
9. Bring the mixture to a gentle simmer.
10. Cover and let it simmer gently for 1.5 to 2 hours, until the beef is tender.
11. In another pan, sauté the mushrooms in a bit of olive oil until browned. Add them to the stew.
12. Add the pearl onions to the stew during the last 30 minutes of cooking to maintain their shape and slight crunch.
13. Before serving, remove the thyme sprigs and bay leaves.
14. Adjust seasoning with salt and pepper as needed.
15. Serve the Beef Bourguignon in deep plates or bowls, garnished with fresh parsley.
16. Pair with a glass of Audentia Cabernet Sauvignon, allowing the rich, robust flavors of the stew to meld with the depth and complexity of the wine.

Audentia Cabernet Sauvignon
94 Points Wine Advocate