Welcome to the 2026 Summer Club Release
Beef Bourguignon
This recipe may sound intimidating but it is easy to cook and has beautiful layers of flavors that pair elegantly with Pinot Noir. Pair with the CRU Winery Fiddlestix Vineyard Pinot Noir or Sarmento Vineyard Block 19 Pinot Noir
Ingredients:
6 oz. Bacon, roughly chopped
1 tbsp. Olive Oil
3 lb. Boneless Beef Chuck Roast, cut in 2 inch cubes
1 Yellow Onion, diced
1 Medium Carrot, sliced
6 Cloves Garlic, minced
1 tbsp. Tomato Paste
3 tbsp. Flour
3 cups Dry Red Wine
2-3 cups Beef Broth
5 Springs Fresh Thyme
2 Bay Leaves
3 tbsp Butter
8 oz. Pearl Onions
8 oz. Cremini Mushrooms
Salt & Pepper
Directions:
- Preheat oven to 350 degrees.
- Heat oil in dutch oven and cook bacon until crisp and brown, about 3 minutes. Transfer bacon to large dish and set aside.
- Sear beef chuck roast in batches in the bacon fat until browned on all sides. Transfer to dish with bacon.
- Saute carrots and diced onions until soft, add more oil if needed. Once onions are translucent, add garlic and cook for 30 more seconds. Drain excess fat and return bacon and beef back into the pot. Season with salt and pepper.
- Sprinkle with flour, toss well and cook for 4-5 minutes.
- Add pearl onions, wine and enough beef broth to cover the meat. Add tomato paste and herbs and bring to a simmer.
- Cover and transfer the pot to the oven. Simmer for 2 to 3 hours or until meat is fork tender.
- Melt butter in large skillet over medium heat. Add mushrooms, salt and pepper. Cook stirring occasionally until mushrooms are tender.
- Add the mushrooms to the pot and stir to combine. Remove bay leaves and thyme stems.
- We recommend serving with mashed potatoes or crusty bread.
Learn about the new
Fiddlestix Vineyard Pinot Noir
Discover the Sarmento Vineyard in the
Santa Lucia Highlands.
