2 tablespoons olive oil, 2,5 kg stewing beef (e.g. chuck or brisket), cut into 3 cm cubes, salt and freshly ground black pepper, 1 chopped onion, 100 g bacon, 2 tablespoons crushed garlic, 2 tablespoons tomato paste, 10 ml honey, 1 bouquet garni (3 sprigs thyme and parsley and 2 bay-leaves, tied together with string), 500 ml red wine, 500 ml beef stock , 350 g small pickling onions, 250 g button mushroom, parsley for garnish, roughly chopped.
Heat the oil in a big heavy-based casserole, season the beef and brown it on all sides. Remove the meat and set aside. Fry the bacon with the onions in the same casserole until crisp. Add the tomato paste and cook all for 2 minutes.
Pour in the red wine and the stock. Give the meat into the casserole again and simmer over low heat for 2 hours with the bouquet garni. Taste for seasoning. Now, add the pickling onions and the mushrooms and cook all together for another 30 minutes. Garnish the dish with parsley.
Our Wine Recommendation
Beef bourguignon tastes best with the Culinaria Grand Vin 2016 from Leopard’s Leap. The blend made from Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc is the perfect companion for a dish with beef and impresses with its great fruit aromas which are surrounded by a pinch of cinnamon and tobacco as well as lovely integrated oak notes. Also a good choice is the Leopard’s Leap Classic Collection Shiraz 2017. The balanced red wine is the ideal complement for this delicious dish with its fruity and spicy nuances.