Ingredients
  • 3 sprigs thyme
  • 3 sprigs flat-leaf parsley
  • 2 bay leaves
  • 20 whole peppercorns
  • 3 tbsp olive oil from D’s Sourdough, divided
  • 6 oz of bacon from The Shed, diced
  • 2 pounds beef chuck from The Shed, cubed
  • 1 onion from Kelley Produce, chopped
  • 3 medium carrots, peeled and sliced into rounds from Kelley Produce
  • 6 garlic cloves from Kelley Produce
  • ½ cup all-purpose flour
  • 2 tbsp tomato paste
  • 2 cups beef broth
  • 1 cup Pinot Noir from Eden Hill
  • 30 pearl onions, peeled
  • 10 cherry tomatoes from Kelley Produce, whole
  • 3 tbsp butter
  • 8 ounces shiitake mushrooms, sliced
  • 2 tsp kosher salt
Instructions
  1. Using cheesecloth, create a garnish wrap for the thyme, parsley, bay leaves, and peppercorns. Tie closed with kitchen twine and set aside.
  2. In a large pot or deep skillet, heat olive oil and cook bacon over medium heat until browned and crispy.
  3. Remove bacon from pan and set aside.
  4. In the same pot, brown cubed beef on all sides in batches. Remove from pan and set aside.
  5. Using the remaining liquid, sauté chopped onion and carrots until softened (about 4 minutes). Add 4 cloves of chopped garlic and cook until fragrant (about 1 minute).
  6. Remove excess liquid from the pot, then add browned beef and bacon back into the pot. Add in flour and toss thoroughly to coat.
  7. Pour in tomato paste, Pinot Noir, and beef broth until meat is just covered. Add in the garnish wrap and bring to a boil. Add pearl onions and cherry tomatoes.
  8. Cover and reduce to a simmer for about 1 ½ to 2 hours, stirring occasionally.
  9. When the bourguignon is about 5 minutes from finished, heat a pan over medium-high heat and add butter.
  10. Brown the butter by bringing it to a simmer. When the foam subsides and the butter darkens, reduce heat and add in mushrooms. Sautee for about 4 minutes, until just softened.
  11. Mix mushrooms into the beef bourguignon and remove garnish wrap.
  12. Allow the flavors to set overnight in the refrigerator for the best taste.
  13. Reheat over medium-low heat until simmering and fragrant.
  14. Enjoy the rest of your Pinot Noir and serve with a side of mashed potatoes!