Christmas Meal Option: Beef Burgundy

A holiday meal that you won’t have to slave over the stove for hours. Enjoy this traditional beef burgundy with a glass of Pint Noir.

Tis the season for hearty meals and social gatherings. We are officially in the midst of the brothy, comfort food months. I am already fighting my third head cold since the summer. Most nights I crave dishes that are warm and soothing. Additionally, we are consistently uniting with friends and family in light of the holiday season. One of my favorite dishes to share this time of year is Beef Burgundy.

This slow braised beef recipe originated in France (Boeuf Bourguignon as they call it) and has enough flavor to satisfy your taste buds as a weeknight meal or a Christmas celebration. The herbaceous aroma produced from the simmering broth will surely lure anyone into the kitchen with you. Upon first bite of the tender meat soaked in an earthy wine sauce accompanied by rustic mushrooms, you’ll fool everyone into believing you’re a culinary genius.

Purchase a bottle of Pinot Noir from Burgundy, California, or Oregon to cook with. A few of my west coast  favorites are from the following wineries: Landmark, Santa Barbara, Annabella, and Spindrift. If you are feeling adventurous enough to make this solely a french meal, buy Louis Jadot Pinot Noir or ask your favorite wine shop for their recommendation of Burgundy. Enjoy a few sips while you slave over the stove. Bon Apetit  or Mangia Bene as they say in Italy!

Beef Burgundy: serves 4

• 4 slices uncured peppered bacon
• 1 to 2 lbs beef tenderloin
• 3 cups pearl onions, skin removed
• 3 carrots chopped into bite size pieces
• 3 cups baby bella mushrooms, halved
• 2 tbsp each of fresh thyme and parsley
• salt and pepper
• 2 cups Pinot Noir
• 1 1/2 cups beef stock
• 1-2 tbsp flour
• Favorite French or Italian bread to dip in sauce

In a deep pot over medium heat, cook bacon. Set aside. Over medium high heat, sear the beef(salt and peppered) in bacon fat for about 3-5 minutes on each side. Take beef out and saute vegetables for 10 minutes over medium heat. Add beef and bacon back into pot. Add wine, beef stock, and herbs. Cover. Cook over medium low heat for 20-30 minutes. Remove from stove when desired done-ness of meat is reached. Do not over cook the beef or it will become chewy, rareness is acceptable with beef. Whisk in flour if you prefer a thick sauce.  Serve with bread.

*Apologies for lack of photo – camera under repair.