At Knudsen Vineyards, we embrace the change of the seasons as the foliage turns to vivid reds, oranges and yellows. The air is cool and the aroma of fresh rain fills the senses, inspiring us to craft beautiful comfort meals in the warmth of our homes.

Beef Bourguignon Recipe

Based on Julia Child’s original recipe. Time tested and amended by 3 Knudsen Family generations.

serves 4

Preheat oven to 350ºF

Set a large Dutch oven over medium heat. Add pancetta (or bacon) and cook for 10 minutes, until fat is rendered and pieces
are browned and crisp. Using a slotted spoon, transfer to a paper- towel-lined plate. Reserve the fat in the pan.

Increase heat to medium-high. Pat beef cubes dry, then season all sides with salt and pepper. Working in batches to avoid overcrowding, add enough beef to cover the bottom of the pot in a single layer. Sauté beef cubes until lightly seared on all sides and transfer to a large bowl. Repeat with the remaining beef.
Sprinkle flour over the cubed beef and toss.

Drain all but 1 tablespoon fat from the pot. Add carrots and onion to the pot and sauté for 7 minutes, or until beginning to brown. Add garlic and sauté another 1 minute. Stir in tomato paste and cook for 2 minutes, until darkened. Add a splash of wine, stirring to scrape up the browned bits, then add the rest.

Add 2 1/2 cups stock, 1 bay leaf, and thyme. Add pancetta, beef, and any juices. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring liquid to a simmer, then cover and place in the oven. Cook for 3 hours, until meat is easily pierced.

Beef Bourguignon Wine Pairing

We recommend Knudsen Vineyards Pinot Noir as the perfect pairing. (The 2021 was recently awarded 93 points & “Editor’s Choice” from Wine Enthusiast) paired with this family favorite recipe, Beef Bourguignon, for a bountiful feast.

Beef Bourguignon Ingredients

  • 6 oz diced pancetta or 6 slices bacon, cut into 1/4-inch pieces
  • 3 lbs beef chuck, cut into 2-inch cubes
  • Pinch of coarse salt and black pepper
  • 2 Tbsp all-purpose flour
  • 2 large carrots, sliced
  • 1 white onion, halved and sliced
  • 2 large cloves garlic, finely chopped
  • 1 Tbsp tomato paste
  • 1 (750-ml) bottle red wine, such as Pinot Noir
  • 3 1/4 cups beef stock (divided)
  • 2 bay leaves (divided)
  • 1 tsp chopped thyme
  • 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, and 1 sprig rosemary tied together with cooking twine)
  • 2 Tbsp extra-virgin olive oil (divided)
  • 12 oz pearl onions, peeled, thawed if frozen
  • 3 Tbsp bourbon
  • 3 Tbsp butter
  • 1 lb button mushrooms, quartered
    Chopped Italian parsley, for garnish

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