Beef Bourguignon di Rubino
Mark Perakis, one of our tasting room associates, shared this recipe with us and we've been drooling over it ever since. When it comes to cooking with wine, we here at Rubino Estates believe that the best wine to put in a dish is a wine that pairs well with a dish. This hearty Beef Bourguignon is superbly complimented by the richness of our Ferrario, but would also be enhanced by any of our robust Italian reds.
Beef Bourguignon di Rubino
- 2 large carrots, cut on the diagonal in ½” pieces
- 1 large onion, diced
- 1 stalk of celery, cut into ½” pieces
- 1 bouquet garni
- 10 black peppercorns
- ½ cup brandy
- 1 bottle Rubino Estates Ferrario
- 3 lb. beef chuck roast, trimmed and cut into 1” cubes
- 2 tablespoons cooking oil
- 6 oz. thick cut bacon, cut cross wise into ¼” slices
- 4 cloves garlic, chopped
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1 ½ cups beef stock
- 24 pearl onions
- 1 tablespoon unsalted butter
- 2 teaspoons sugar
- 5 oz. mushrooms, quartered
- Place the marinade ingredients in a bowl with the cubes of beef. Cover and refrigerate overnight.
- Strain the marinade into a sauce pan. Remove the beef to a paper towel lined tray. Place the vegetables and bouquet garni aside. Bring the marinade to a boil and cook for 10 minutes. Skim off impurities from the liquid.
- Preheat the oven to 325F. In a flameproof casserole with a tightfitting lid, fry the bacon in oil until crispy on medium heat. Remove the bacon and set aside. Pat the meat dry and brown in the bacon fat in small batches--do not crowd the pan. Once browned, set the meat aside and pour off the bacon fat.
- Saute the vegetables until softened. Add the garlic and tomato paste and cook for 2 minutes. Add the flour and blend with the vegetables. Carefully pour the boiled marinating liquid to the casserole and bring to a boil, stirring constantly.
- Add the meat and bacon to the casserole. Add the beef stock and boquet garni, bringing the liquid level to the top of the meat. Cover the casserole dish and bake in the oven 1 hour and 30 minutes, or until the meat is tender.
- Meanwhile, place the onions, butter, sugar, and salt in a deep skillet and add water to cover the onions. Cook the onions over medium heat until the water is nearly evaporated. Swirl the skillet until the onions are golden, then set aside. Fry up the mushrooms in butter and add to the onions.
- Once the beef is cooked, skim off any excess fat. Add the cooked onions and mushrooms. Sprinkle with chopped parsley, and serve.
Recipe Courtesy of Mark Perakis
This classic French dish celebrates simplicity and comfort. You may choose to serve it over the traditional boiled potatoes, or enhance the Italian flair by serving it over gourmet pasta. Mark additionally recommends garlic bread and caesar salad as accompaniment.
Julia Child said of Beef Bourguignon, "carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man." We hope you agree! For any friends of Rubino who prefer a plant based version of this dish, we think this Mushroom Bourguignon recipe would be beautifully elevated by our Riserva Cabernet Sauvignon.
We hope that this helps you find comfort and joy around the table this holiday season. Salute!
Rubino Estates is open for curbside pick-up every Saturday and Sunday from 12:00pm-4:00pm to supply your wine cellar and cooking needs!