Beef Bourguignon Recipe featuring Missouri Beef and Missouri Wine

This post includes items gifted to me by Missouri Beef and Missouri Wines.

The holiday season serves special meals and eats that aren’t your everyday fare. I like cooking up special meals that we can nosh on and enjoy only during this time of year. One such meal is my Beef Bourguignon recipe that I’ve been perfecting for the last few years.

Inspired by Julia Child, it has flavor and aromatics that are rich, succulent, and holiday season approved. Red wine is a must for my Beef Bourguignon recipe, so it was the perfect time to break out the new bottle of 2017 Norton from Stone Hill Winery gifted to me by Missouri Wines. It’s perfect for pairing with beef, and also makes for a flavorful red to add to my slow cooked holiday favorite.

Did you know that Missouri is one of the top states for wine and beef? I learned a lot about this during their virtual Roast and Toast event, which shared information, tips, and tricks to help us play up the fun and flavor of Missouri wines and Missouri beef.

My Beef Bourguignon recipe is perfect to enjoy while decking the halls and getting into the spirit of the holiday season. Here’s how you make it:

Ingredients

3 1/2 tablespoons olive oil
3 pounds lean stewing beef, cut into 2-inch cubes
1 carrot, sliced
1 onion, sliced
2 tablespoons flour
salt and pepper to taste
3 cups red wine (I used 2017 Norton from Stone Hill Winery)
2 1/2 to 3 1/2 cups brown beef stock
1 tablespoon tomato paste
2 cloves mashed garlic
1/2 teaspoon thyme
1 bay leaf
3 1/2 tablespoons butter

Instructions

Preheat oven to 450 degrees
Pat dry your stewing beef
Heat oil in a dutch oven on medium to medium high on stovetop range, then add butter
Add onions, carrots, and garlic to oil and let simmer

Then add stewed beef cubes slowly
Add salt and pepper
Sprinkle on the flour and toss again to coat the beef lightly. Set dutch oven uncovered in middle position of preheated oven for 4 minutes
Toss the meat again. Then put in the oven and cook for 5 minutes
Stir in red wine and 2 to 3 cups stock, just enough so that the meat is barely covered

Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.

Turn down oven to 325, and cook for about 2-3 hours

The cooking process for this dish takes about 4 hours from start to finish, but it is well worth the wait. What you have is a tender beef that tasted robust with perfection. You will want to make this dish over and over again.

Other Beef Bourguignon call for bacon and mushrooms. I am not a fan of bacon (I know–what is wrong with me?) and my better half isn’t a fan of mushrooms. I don’t use them in my Beef Bourguignon recipe, but you can add it to yours. The bacon will need to cook first and you can add the mushrooms to the other veggies.

Here’s to having a festive and flavorful holiday season! Bon appétit! Translation: Enjoy your meal!