CHEF PASCAL VIGNAU'S - Classic Beef Bourguignon

Our friendship with Chef Pascal dates back to the Four Seasons days when he was an Executive Chef managing several of their international locations. His career began in Paris at Bistro 121 in 1976 (don't tell him we told you so). He was the former Executive Chef of the well known French Room before his career with Four Seasons Resorts & Hotels. His neighborhood bistro Savory Casual Fare is a local favorite where the fresh ingredients of California's farmlands meet with Pascal's Continental roots and offer an amazing dining experience. Our wines have a happy home on Savory's list and Chef Vignau shares his suggested food pairing for our Blend 26

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Serve 8 to 10 people

(download recipe)
8 lbs.well trimmed Beef cheeks
1 lbs. peeled carrots
3 celery ribs
1 large onion
1 tbs Cracked Black Pepper
3 pcs Bay leaves
1 Garlic head cut in Half
½ cup red wine vinegar
1.5 liter red wine

Step one Marinate the meat
Cut the beef cheeks into 16 to 20 pieces and remove all fatty part but leave the silver skin ( boneless beef short ribs also can be used). In a large bowl add all the above listed ingredients, mix well and cover with plastic film. Allow meat to marinate in the refrigerator for at least 2 days. The day of the cooking remove meat and vegetables from the marinade and let drain for 2 to 3 hours- reserve the liquid.

½ cup flour
½ cup cooking oil
2 Tbsp. tomato paste

Season the meat with salt and pepper and lightly flour. Into a cast iron skillet pour ½ of the oil and at medium heat, add the meat and sear for 10 to 15 minutes or until browned on all sides remove into a stew pan. Repeat browning method with all the vegetables and add oil if/as necessary. When done add the tomato paste to veggies, when well mixed add the vegetable/paste mixture to the meat in stew pan and stir at medium heat. Add the red wine and vinegar reserved liquid and bring to boil. Make sure that you skim the fatty oil off the top often.

Place into a preheated oven of 375 degrees with a lid on and cook for about 2.5 to 3 hours.

Remove from oven and remove the meat from the liquid, the meat should be very tender.
Strain all the vegetable and discard. Place the cooking liquid back on the stove and cook it down for about 10 minutes by now the sauce should have a syrupy consistency, adjust seasoning if necessary and strain over the meat.

Make sure that most of the fat is removed.
If the sauce is too thick at the end add water .
All braised meat makes great left overs. It is always a good idea to prepare for several extra servings.

***Beef Bourguignon is usually served with boiled potatoes, over pasta or like we serve in my bistro Savory Roasted Root Vegetables.