Oregon Wine and Food Pairing
Pairings for Cabernet Sauvignon
This is a hearty French beef dish with an emphasis on ingredients, which bring out the flavors of the meat and also pairs very well with rich red wines.
- 1 pound boneless beef chuck roast, cut into 3/4 inch cubes
- 2 slices bacon, crisp-cooked, drained and crumbled
- 3 cups fresh mushrooms
- 4 medium carrots, cut into 3/4 inch pieces
- 1 cup chopped onion
- 1/2 pound pearl onions or 2 cups small frozen whole onions
- 1 clove garlic, minced
- 1-1/2 cups burgundy
- 1/4 cup cold water
- 2 tablespoons cooking oil
- 3/4 cup beef broth
- 2 bay leaves
- 1 teaspoon dried thyme, crushed
- 3/4 teaspoon dried marjoram, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- Snipped parsley
1. In a large Dutch oven or kettle, cook half of the meat in 1 tablespoon of the hot oil until the meat is brown.
2. Remove from pan and add remaining oil, remaining meat, chopped onion and garlic. Cook until the meat is brown and the onion is tender. Drain fat. Return all of the meat to the Dutch oven.
3. Stir in the burgundy, beef broth, bay leaves, thyme, marjoram, salt, and pepper. Bring to boiling and reduce heat. Cover and simmer for 45
4. Add the mushrooms, carrots, and pearl onions. Return to boiling, reduce heat. Cover and cook for 25 to 30 minutes more or until tender.
5. Combine the water and flour. Stir into the meat mixture. Cook and stir until thickened and bubbly. Discard the bay leaves, stir in the bacon.
6. Serve and garnish with parsley.
OregonWines.com suggests serving the following types of wine while enjoying Boeuf Bourguignon. Click on a wine type to search our database for matching wines.
||A rich, full bodied wine with fruity, spicy, oaky flavors, and with deep red to red-brown hues.|
||A full-bodied wine with deep-red colors. Aged for several years before drinking, it has a rich, oaky flavor.|
||A light-bodied, fruity wine with ruby red hues.|
||A full bodied wine, high in tannins, with fruit and cherry flavors, and with brilliant red hues.|
||The flagship of Oregon's wine industry. Pinot Noir is a fruity, peppery, full-bodied wine with deep red hues.|
||Zinfandel can produce two kinds of wine: if the skins are left on during production, a rich, full-bodied Red Zinfandel; if the skins are removed, a lighter, fruitier White Zinfandel.|