Disclosure: The post was sponsored by Woodbridge by Robert Mondavi Wines **Please enjoy wine responsibly**
Winter weather calls for the company of hearty, flavoursome, comfort meals and I've got just the treat for you...Slow Cooked Beef Bourguignon. You could say I've become somewhat attached the the slow cooker over the past few weeks, some might even say obsessed. I should also make special note of my red wine appreciation growing drastically as the leaves begin to fall, the days become shorter and the crisp air is felt on any exposed skin. In particular I've been lusting over the varieties from Woodbridge by Robert Mondavi Wines. A range which features bright fruit flavours and smooth finishes made to complement food. My two favourites being the, Cabernet Sauvignon which is perfectly paired with grilled meats and pasta dishes and the Cabernet Merlot which best suits well rounded hearty dishes, such as roasted beef, pork, chicken, or game. As you can see I've gone off on quite the wine tangent and to be honest I could talk about it all day (no lie!)
Let's talk food shall we. I've decided to incorporate one of my favourite Woodbridge Wines into the Beef Bourguignon, because why not!? This slow cooked favourite is a classic French dish bursting with flavour and comfort...I might even go as far to say it's like having a nice warm hug (of deliciousness!) Made with; beef, mushrooms, bacon, carrots, potatoes and of course wine..the beef simply falls apart as it's cooked tenderly for 6 hours. Layered with rich aromas the palate is met with an explosion of delight with each mouthful. By popular demand this is the only slow cooked dish you will need all Winter as you'll be making it over and over again.
SLOW COOKED BEEF BOURGUIGNON Prep Time – 25 minutes Cook Time – 6 hours (high heat) 8 hours (low heat) Serves - 6 people
3 tbsp olive oil
3 lbs. boneless beef stew meat, cut to 1 inch cubes
In a medium to large skillet add oil and cook bacon on medium heat until just crisp (don't overcook) Place your bacon in the slow cooker.
Season beef with salt and pepper, add to the skillet and sear on each side for roughly 3 minutes. Transfer beef to the slow cooker.
Add wine to the skillet and allow it to simmer and reduce. Slowly add the chicken broth, tomato sauce and soy sauce. Followed by whisking in the flour, once combined add your sauce to the slow cooker.
Add garlic, thyme, carrots, potatoes, and mushrooms to the slow cooker - stir all ingredients together with a spoon. Cook on high heat for 6 hours or low for 8 hours, until the beef is falling apart and tender.
Garnish with fresh parsley and serve as is or with mashed potatoes or a fresh baguette.