Braised Beef with Red Wine (Beouf Bourguignon)

Featured by Ledgewood Creek Winery & Vineyards in the Gold Wine Club.

Ingredients

Serves 6-8

10 Peppercorns, whole
3 Tablespoons Herbes de Provence
2 Tablespoons course Sea Salt
2 Tablespoons fresh Rosemary leaves
2 Tablespoons packed fresh Sage leaves
1 Tablespoon fresh Thyme leaves
4 - 4 ½ Pounds of boneless Beef roast, 4” cubes
¼ Cup extra-virgin Olive Oil
1 Cup Beef broth
4 Tablespoons extra-virgin Olive Oil (extra)
2 Garlic Cloves, crushed
2 Cups Onion, chopped
1-1 ½ Carrots, finely chopped
1-1 ½ Celery, finely chopped
1/3 Cup Tomato paste
1 Bottle Red Wine for Pot
1 Bottle for the chef
8 large Carrots cut into 1” pieces
½ Stick of Butter
4 Tablespoons Flour
2/3 Cup Beef broth
1/3 Cup Orange Brandy
4 Tablespoons Balsamic Vinegar
1 Pound Crimini Mushrooms, thick slices
Zest of ½ of a Lemon and ½ of an Orange
1/3 Cup Italian Parsley, chopped

Instructions

Grind first six ingredients in spice mill. Sprinkle beef with spice mixture; pat down.

Heat ¼ cup olive oil in large heavy pot over medium heat. Working in batches, add beef cubes and brown well, turning occasionally, about 8 minutes per batch. Using tongs, transfer beef to large bowl. Pour off any excess fat from pot. Add 1 cup broth to drippings in pot and bring to a boil, scraping up any browned bits. Reduce broth by a least one half; pour deglazed juices into small bowl.

Heat 4 tablespoons olive oil in same pot over medium high heat. Add crushed garlic and cook 1 minute. Add chopped onion, carrots, and celery; sauté; until browned about 12 minutes. Add tomato paste and sauté; for 2 more minutes. Add deglazed pan juices and simmer.

Return beef to pot along with any accumulated juices. Add ½ bottle of wine and bring to a boil. Reduce heat to low. Season generously with salt and pepper. Cover and cook until tender, at least two hours.

When the meat is nearly done, add carrots and cook until tender. Using tongs, transfer beef to a large bowl. Tilt pot and spoon off fat from surface of sauce.

In another saucepan, melt ½ stick of butter; add 4 tablespoons of flour and cook, making a roux. Add remaining wine, 2/3 cup beef broth, additional sage, and thyme to taste and bring to a boil. When thickened, add orange brandy and balsamic vinegar. Cook 2 more minutes, add to pot with meat. Return meat to pot add mushrooms and cook on medium low heat until mushrooms are tender. Prior to serving, add citrus zest and chopped parsley. Serve with boiled potatoes or egg noodles.