Jack’s Traditional Beef Bourguignon
Requires an entire bottle of red wine - use any of your favorite Manzanita Creek Zins!
Makes about 6 quarts.
- 1 cup ﬂour
- 1/8 cup Kosher sea salt
- 3-4 T Italian seasoning
- 5 lb. boneless short ribs (can get at Costco)
- 3 fat carrots
- 2 sprigs fresh sage
- 4 stalks of celery
- 1 large yellow onion
- 3 thick slices apple smoked bacon
- 1 lb. mushrooms, sliced 1/4 inch thick
- 6 sprigs fresh thyme
- 2 fresh bay leaves
- 1 bottle Manzanita Creek Zinfandel (750 ml)
- extra virgin olive oil
- black pepper
Now the fun:
Dice all the vegetables (except mushrooms)…in medium size 1/4” to 3/8”, place in a large work bowl season it well with same seasonings you added to the ﬂour + hit with a shot or 4 Tablespoons or so of olive oil and let set until you’re done browning the beef. Start by cutting up the beef into 1” cubes. Dump 1 cup ﬂour into a large work bowl, add 1/8 cup Kosher salt 3 to 4 tablespoons Italian seasoning mix and a healthy shot of black pepper…mix well.
Dredge beef in 5 or 6 batches as you brown in olive oil in a 14qt heavy skillet. You need to focus on the browning…don’t burn – keep an eye on the ﬂame, this is very important…make sure to use plenty of olive oil, & don’t drown it, just brown it. As you work add already browned beef to 6 qt crock pot. Tie up the fresh herbs with cotton twine so you can ﬁsh them out later. Saute the vegetables in the skillet as soon as the beef is out, this will de-glaze pan and ﬂavor the vegetables…add cut up bacon to the veggies; all takes about 7 min on high heat, dump on top of beef, add mushrooms, and pour 1 bottle of zin over the top. Cook on High setting for 4 hours, or Low for 8…DO NOT lift the lid!
Serve over boiled skinless potatoes dressed with Italian parsley and a bit of extra virgin olive oil.