. I thumbed through the book and found it…the recipe!! Beef Stew in Red Wine Sauce (or boeuf bourguignon). Mmm…. heaven! Although I can make a beef stew in my sleep, this recipe is somewhat different in its approach and therefore, made the perfect recipe to experiment with on my birthday. Flipping through the book, I found a recipe for a tapenade……NOW we’re talking!! I love nothing more than to eat and drink while I cook. The thought of a pungent tapenade on a crisp warm baguette and a glass of red wine just about put me over the edge!
The beef strew recipe called for 2 pounds of flatiron steak - - a luxury for sure! I typically use a chuck roast or stew meat……but Jacques said flatiron and flatiron it will be. I went to Vine and Table to choose a wine to accompany our dinner. Jacques mentioned for this recipe, one should use the SAME wine to cook with so a good, yet inexpensive, red wine was in order (the recipe called for an entire bottle in the stew). I chose the Rosemount Estate Mudgee Hill of Gold Shiraz for its full body and soft aromatics. Actually, this wine has become a staple at my house lately.
I rushed home to get the house in order before The Man arrived. Walking through the door, my house seemed a little chilly. It had been quite the cold week, so I thought nothing of it. I walked over to the thermostat and turned it up a couple of degrees.
Continue reading at the Vine and Table Wine Blog
A shiraz?! In beouf Bourguinon! Burgundy is pinot country and the dish is designed for the lighter flavors of a less jammy red. Congrats on your first beef stew with wine! (Next you'll be braising shortribs! Then, coq au vin!) PS to Jacques, Julia Child uses chuck in hers.
ReplyDeleteI hear ya!! But Jacques said big bold california red (like a zin), so I compromised with an Australian Shiraz that wasn't quite so jammy....It was yummy, though!! We compared the recipe with Julias and are definitely making hers next! Coq au vin....yummy!!!!
ReplyDelete