Sonoma Cutrer Pinot Noir Pair with Beef Bourguignon
- , by Team Experts
- 3 min reading time
The Pinot’s bright acidity lifts the stew’s depth, cutting through its richness while enhancing the savory layers of thyme and garlic.
There are pairings that feel like destiny, and Sonoma-Cutrer Pinot Noir with Beef Bourguignon is one of them. The wine’s silken texture and notes of cherry, cranberry, and subtle earthiness echo the slow-simmered richness of the dish, where tender beef, smoky bacon, and mushrooms meld into a velvety sauce.
The Pinot’s bright acidity lifts the stew’s depth, cutting through its richness while enhancing the savory layers of thyme and garlic.
#Step 1 : Pick ur Sonoma Cutrer Wine Pinot Noir (Click Here)
#Step 2 : Here's the Recipe for u
Ingredients:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1 bottle (750ml) Sonoma-Cutrer Pinot Noir
- 3 cups beef broth
- 1/2lb bacon, diced
- 10 oz mushrooms, quartered
- 16 pearl onions, peeled
- 3 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 1 bouquet garni (bay leaf, fresh thyme, and parsley)
Instructions:
- In a large Dutch oven, cook the bacon over medium heat until crisp. Remove and set aside, leaving the fat in the pot.
- Season your beef cubes with salt and pepper, and lightly dredge them in flour. Brown the beef in the bacon fat in batches until a rich crust forms. Remove and set aside.
- In the same pot, sauté the mushrooms and pearl onions until browned. Add the minced garlic.
- Return the beef and bacon to the pot. Add the Pinot Noir, beef broth, and the bouquet garni.
- Bring to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours until the beef is fork-tender. Skim off any excess fat and serve.