Few dishes feel as comforting and timeless as beef bourguignon. Slow braised beef, smoky bacon, tender vegetables, and rich red wine create a deeply layered dish that is ideal for cool autumn evenings or winter Sunday suppers.
This is the kind of recipe that invites you to pour a glass of Sterling Cabernet Sauvignon, take your time, and enjoy the process.
Why Cabernet Sauvignon Is the Perfect Pairing
Beef bourguignon is built on structure and depth. The richness of chuck beef, the savoriness of bacon, and the concentration from slow braising call for a wine with:
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Firm tannins
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Bright acidity
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Concentrated dark fruit
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Layered spice
Sterling Reserve Cabernet Sauvignon and Diamond Mountain Cabernet Sauvignon both offer the structure and complexity needed to stand up to this classic French dish.
The 2017 Calistoga Cabernet reveals aromas of bright cherry and wild berry with notes of cinnamon and cardamom. On the palate, black cherry, black currant, Kirsch, vanilla, caramel, and mint unfold with velvety tannins and lifted acidity. That balance cuts through the richness of the stew while enhancing its savory depth.
Ingredients
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1 tablespoon olive oil
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8 ounces dry cured applewood smoked bacon, diced
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2 ½ pounds chuck beef, cut into 1 inch cubes
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Kosher salt
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Freshly ground black pepper
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1 pound carrots, sliced diagonally
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2 yellow onions, sliced
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2 teaspoons chopped garlic
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½ cup Cognac
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1 bottle dry red wine
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2 cups beef broth
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1 tablespoon tomato paste
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1 teaspoon fresh thyme leaves
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4 tablespoons unsalted butter, divided
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3 tablespoons all purpose flour
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1 pound frozen pearl onions
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1 pound mushrooms, thickly sliced
Instructions
Prepare the Base
Preheat oven to 250°F.
Heat olive oil in a large Dutch oven. Add bacon and cook until lightly browned. Remove and set aside.
Pat beef dry and season with salt and pepper. Sear in batches until browned on all sides. Remove and set aside with bacon.
Build the Flavor
Add carrots and onions to the pot. Season and cook until lightly browned. Stir in garlic and cook briefly.
Add Cognac and carefully ignite to burn off alcohol.
Return beef and bacon to the pot. Add wine and enough broth to nearly cover the meat. Stir in tomato paste and thyme.
Bring to a simmer, cover, and transfer to oven. Cook about 1 ¼ hours until fork tender.
Finish the Stew
Mash 2 tablespoons butter with flour and stir into stew. Add pearl onions.
Sauté mushrooms in remaining butter until browned and add to stew.
Bring to a boil on stovetop, then simmer 15 minutes. Adjust seasoning.
Serve over toasted garlic rubbed bread and garnish with parsley.
Serving Tips
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Prepare a day in advance for even deeper flavor
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Serve with crusty bread or buttered potatoes
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Decant your Cabernet 30 to 60 minutes before serving
Frequently Asked Questions
What is the best wine to cook beef bourguignon with?
Use a dry red wine with structure and acidity. Pinot Noir or Rhône blends are traditional, but Cabernet Sauvignon works beautifully, especially when pairing the finished dish with Cabernet at the table.
Can I substitute another cut of beef?
Chuck roast is ideal for braising. Short ribs also work well.
Can beef bourguignon be made ahead?
Yes. In fact, it often tastes better the next day as flavors continue to develop.
What Sterling wine pairs best?
Sterling Reserve Cabernet Sauvignon offers structure and elegance. Diamond Mountain Cabernet delivers power and intensity for heartier portions.
A slow cooked meal deserves an equally expressive wine. Pour generously, gather around the table, and let this classic pairing define your next Sunday supper.
