Beef Bourguignon
Beef and Zinfandel, it's what's for dinner! This one takes a little time, but it is SO worth it!
Ingredients
- 6 Slices Bacon cut into small pieces
- 3½ tbsp Extra-Virgin Olive Oil
- 3 lbs Stewing Beef cut into 2-inchchunks
- 1 Large Carrot Sliced
- 1 Large White Onion Sliced
- 5 Mini Potatoes Chopped
- Salt and Pepper to Taste
- 2 tbsp All-Purpose Flour
- 3 Cups Oak Creek Vineyards Zinfandel
- 2½ - 3½ Cups Beef Stock
- 1 tbsp Tomato Paste
- 2 Cloves Garlic Minced
- ½ tsp Thyme
Instructions
- Measure out the 3 cups of Zinfandel so you can pour yourself a glass to enjoy while you cook!
- Preheat oven to 400°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 5 minutes, until it starts to lightly brown.
- Sear the beef on all sides in the Dutch oven with the bacon. Once browned, remove the bacon and beef and set aside.
- Add the sliced carrots and diced potatoes to the pot, cooking in the fat until browned.
- Add the bacon and beef back to the pot. Season with salt, pepper and sprinkle with flour. Place Dutch oven without the lid on in the preheated oven for 5 minutes.
- Remove from the oven, toss the meat and vegetables andplace back into the oven for 5 additional minutes.
- Reduce oven heat to 325°F. In the pot, add the wine and beef stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, minced garlic and thyme.
- Bring to a simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
- Cook egg noodles of choice and top with the prepared beef bourguignon.