Porcini & Cabernet Bourguignon with Bacon Lardons,
Roasted Shallots, & Orange Gremolata
A Pairing for Ballentine Integrity Bordeaux Blend

Serves 6-8
4 Hours To Prepare

Don't skip the Orange Gremolata. You can download the matching recipe below. It only takes a few minutes to prepare and it takes the Bourguignon to the next level.

Serve with Ballentine Integrity Bordeaux Blend.

INSTRUCTIONS

INGREDIENTS

4 Ibs beef chuck roast, cut into 2-inch cubes

Kosher salt and black pepper

2 tbsp flour

4 oz bacon, cut into lardons

2 tsp olive oil

2 large carrots, diced

1 large onion, diced

4 cloves garlic, minced

2 tbsp tomato paste

1 bottle red wine

2 cups beef stock

4 oz Porcini mushrooms, finely chopped

1 tbsp Worcestershire sauce

2 bay leaves

4 thyme sprigs

1 rosemary sprig

12 pearl onions or 6 shallots, peeled

12 oz cremini mushrooms

2 tbsp butter

DIRECTIONS

Season beef heavily

Dust lightly with flour

Cook bacon in a Dutch oven until crisp

Remove bacon

Brown beef in batches until deeply caramelized, don't rush this step

Cook onions & carrots for 8 minutes

Add garlic & tomato paste and cook for another two minutes

Add Porcini mushrooms

Deglaze by adding entire bottle of red wine, scraping up everything, and reducing by one-third to one-half

Add stock, Worcestershire, herbs, and bacon

Return beef, cover, and cook at 325°F for 3 hours, beef should be fork tender

While beef is in oven, toss peeled shallots or pearl onions with olive oil and salt

Roast at 400°F until caramelized

Sautée mushrooms in butter until deeply browned

Season with thyme and salt

Add both to the bourguignon during the last 20 minutes.

Prepare the Orange Parsley Gemolata - your secret weapon