Beef Bourguignon with Pinot Noir
About This Recipe
Greetings, fellow Napa Valley foodies, home chefs, and wine enthusiasts! It's Lily here, and I'm excited to share my original recipe for Beef Bourguignon with Pinot Noir. This dish is a delectable fusion of French cuisine and Napa Valley's exceptional wine country, inspired by the region's rich culinary history.
My inspiration for this dish came during a visit to one of Napa Valley's esteemed wineries, where I had the pleasure of sampling a complex, earthy Pinot Noir. I knew I had to create a dish that would showcase this incredible wine, and what better way than a classic Beef Bourguignon, with a Napa Valley twist?
For side dishes, I recommend pairing the Beef Bourguignon with a creamy potato gratin, featuring thinly sliced potatoes layered with Gruyère cheese and a touch of garlic. The gratin's velvety texture complements the richness of the stew, while the cheese adds a subtle, nutty flavor. Alternatively, a simple green bean almondine, with tender beans and crunchy toasted almonds, offers a lighter, yet satisfying accompaniment to the main course.
When it comes to dessert, a dark chocolate and red wine poached pear tart is a delightful choice. The rich chocolate and tender pears, infused with the essence of red wine, create a luxurious finale to your meal. For a lighter option, consider a honey-lavender panna cotta, garnished with fresh berries and a sprig of lavender.
To truly embrace Napa Valley's farm-to-table ethos, source your ingredients from local farmers' markets, such as the Napa Farmers' Market or the St. Helena Farmers' Market. You'll be supporting local farmers and artisans while ensuring the freshest, most flavorful ingredients for your dish.
The star of this dish, Pinot Noir, not only elevates the flavors of the Beef Bourguignon but also makes for a perfect wine pairing. Napa Valley's Carneros region is renowned for its exceptional Pinot Noir wines, so be sure to visit hidden gem wineries like Etude Wines or Saintsbury for the perfect bottle.
In conclusion, my Beef Bourguignon with Pinot Noir is a true Napa Valley creation, capturing the essence of the region's culinary and wine-making heritage. By pairing this dish with locally sourced ingredients and Napa Valley wines, you'll be treating yourself and your loved ones to an unforgettable dining experience.
Happy cooking, and cheers to your Napa Valley-inspired culinary adventures!
Hero Ingredient Spotlight: Napa Valley Pinot Noir
Napa Valley Pinot Noir is a cherished wine varietal known for its elegant aromas and complex flavor profiles, ranging from red fruits to earthy notes. This wine's nuanced bouquet and acidity make it a perfect pairing for rich dishes like Beef Bourguignon. When cooked, the Pinot Noir melds harmoniously with the beef, enhancing the stew's depth and adding a sophisticated, velvety texture.
How to Perfectly Sear Beef for Bourguignon
- Ensure Dryness: Before searing, pat the beef cubes dry with a paper towel. This removes excess moisture, ensuring a crispy sear.
- Season Generously: A liberal amount of salt and freshly ground black pepper will enhance the beef's natural flavors.
- Avoid Overcrowding: Cook beef cubes in batches to maintain a high temperature and ensure even browning on each side.
- Hot and Quick: Heat your olive oil until it shimmers. Add beef and sear each side for about 2-3 minutes, achieving a rich brown color. Remember, the goal is to lock in flavors, not to cook the beef through.
FAQs on Beef Bourguignon with Pinot Noir
- Can I use another type of wine? While Pinot Noir from Napa Valley is ideal for this dish, other medium-bodied red wines like Gamay or Merlot can also be used.
- How should I store leftovers? Store any leftover Beef Bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or wine to maintain its moisture.
- I have a gluten allergy. Can I substitute the flour? Absolutely! You can use gluten-free flour or cornstarch as a thickening agent in place of all-purpose flour.
- What tools are essential for this recipe? A large Dutch oven or a heavy-bottomed pot is crucial for even cooking. A good-quality skillet is also handy for sautéing the pearl onions and mushrooms.
- Can I skip the bacon? While bacon adds depth to the dish, it can be omitted for a vegetarian version or substituted with smoked tofu or similar ingredients.
Tips for Success with Beef Bourguignon
- Marinate Ahead: For an even richer flavor, consider marinating the beef cubes in Pinot Noir, garlic, and herbs overnight. This allows the meat to soak up the wine's intricate flavors.
- Use Fresh Herbs: Fresh thyme sprigs and bay leaves elevate the stew's aromatic profile. Avoid using dried herbs as they can change the dish's desired flavor.
- Taste as You Go: As the Beef Bourguignon simmers, occasionally taste and adjust seasonings if necessary. Remember, the wine and broth will reduce, intensifying flavors, so be careful not to oversalt early on.
Recipe Overview
Ingredients List
Ingredients:
- 3 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil, divided
- 4 ounces thick-cut bacon, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups Napa Valley Pinot Noir
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 pound pearl onions, peeled
- 1 pound cremini mushrooms, quartered
- 2 tablespoons unsalted butter
- Chopped fresh parsley, for garnish
Step-by-Step Directions
- Season the beef cubes generously with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, and cook until each side is seared and browned. Transfer the browned beef to a plate and set aside.
- In the same pot, add the diced bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside.
- Lower the heat to medium, and add the chopped onion to the pot, cooking until softened and slightly golden, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Return the browned beef and bacon to the pot. Sprinkle the flour over the mixture, stirring to coat the meat evenly. Cook for 2-3 minutes, or until the flour is lightly browned.
- Pour in the Pinot Noir and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, thyme sprigs, and bay leaf. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for 2 hours, or until the beef is fork-tender.
- While the beef cooks, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the pearl onions and cook for 5-7 minutes, or until they are golden brown and caramelized. Transfer the onions to a plate.
- In the same skillet, add the quartered mushrooms and cook for 5-6 minutes, or until they are tender and slightly browned. Set aside with the pearl onions.
- Once the beef is tender, discard the thyme sprigs and bay leaf. Stir in the cooked pearl onions and mushrooms, and cook for an additional 10-15 minutes, or until the sauce has thickened and the flavors have melded together.
- To serve, ladle the Beef Bourguignon with Pinot Noir into bowls, and garnish with chopped fresh parsley
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