Here’s a recipe that’s perfect for the cool days of Autumn.
It’s a traditional dish that originated in the Burgundy region of France.
3 tablespoons butter
1 onion, chopped
8 oz. fresh pork side (or bacon), cut up
4 lb. beef, cut in small pieces
3 tablespoons flour
2 cups beef bouillon
2 cups Ruby Nouveau, Domaine du Sac, or Beaujolais Uncle Jean
2 carrots, sliced
1 bay leaf
12 oz. mushrooms, cut into quarters
1. In large stew pot, lightly brown onion and salt pork in butter. Remove onion and pork. Place beef pieces in pan drippings brown the meat. Sprinkle in flour and stir. Pour the preheated bouillon over the meat. Add the pork and onions, red wine, carrots, salt, pepper and bay leaf.
2. Cook for 2 1/2 hours on low to medium heat. One half-hour before serving, add the mushrooms.
3. Serve with rice, potatoes or French bread. Enjoy with the rest of the wine.