Opolo Beef Bourguignon
3 tsp. of extra virgin olive oil
2 lbs. beef stew meat
5 cups flour
2 cups chopped carrots
1 package frozen pearl onions, thawed (about 16 oz.)
1 package of baby Crimini mushrooms (about 8 oz.)
3-4 cloves of chopped garlic
¾ cup beef stock
¾ cup Opolo 2010 Merlot
1 small can tomato paste
¼ tsp. fresh rosemary
½ tsp. fresh thyme
Salt and pepper to taste
Small package of wide egg noodles
Preheat the oven to 200 degrees. Add olive oil to a large Dutch Oven (med.) and bring to temperature. Lightly salt and pepper beef, then sprinkle with flour, tossing to coat. Add beef to Dutch Oven and brown on all sides. Remove beef from Dutch Oven and set to side.
Add carrots, pearl onions, Crimini mushrooms, and chopped garlic to the Dutch Oven, stirring and scraping the bottom and sides about 3-4 min. Add beef back to the Dutch Oven and stir for another 3-4 min. Add beef stock, Opolo Merlot, tomato paste, rosemary, ¼ tsp. of thyme, a pinch of salt, and a couple grinds of the pepper grinder and stir. Let cook for another 5 minutes.
Remove Dutch Oven from the stove and place into the pre-heated oven for approximately 8 hours. Re-taste and salt and pepper to taste. Serve over cooked egg noodles and sprinkle with ¼ tsp. thyme. Enjoy with a glass of Opolo 2010 Merlot.