Perfect Pairings
Boeuf Bourguignon with Santa Helena Gran Reserva Cabernet Sauvignon
Delicious casseroled beef cooked in red wine with onions, bacon and mushrooms. This dish reminds us of the warmth of home, family and the countryside and this elegant , distinctive and complex wine accompanies it perfectly.
Ingredients
1kg (2lb 3oz) beef, chopped into large cubes
2 cups whole mushrooms
Olive oil
1 tbsp brown sugar
300ml (10 fl oz) beef broth
Small pearl onions
2 tbsp tomato concentrate
2 tbsp flour
Chopped parsley leaves
3 bay leaves
1 tbsp butter
Salt and pepper
150g (5oz) bacon, cut into strips
Fresh thyme
1 cup red wine
Sprinkle the cubed meat with the flour, seasoned with salt and pepper. Heat some olive oil in a pan and brown the meat cubes. When they are ready, remove the cubes of meat from the pan and set aside.
Put into the same pan the butter, bacon, pearl onions and a drizzle of olive oil. Cook until the onions are golden brown. Add the browned meat, red wine, broth, tomato concentrate, thyme, parsley, bay leaf, and sprinkle with the brown sugar. Cover the pan and continue to cook over a low heat for 1 hour and 30 minutes. Finally, add salt and pepper to taste. In a separate pan, heat the olive oil and sauté the mushrooms until golden brown on all sides. Do this at the moment of serving. Serve the beef in bowls and add the mushrooms to the mixture. Sprinkle with finely chopped parsley. Serve with French fries, rice or green leaves.