Boeuf d’Oregon
Boeuf D’Oregon
Serves 8-10
This is our family’s twist on a classic French dish, Boeuf Bourguignon. Since we make Oregon Pinot Noir, and also import wines from 15 small producers in Burgundy, this dish represents the sum of our passion for pinot, on both sides of the pond! The preparation could not be simpler, and the results are instant comfort for a hungry crew.
4 pounds boneless beef chuck roast, trimmed and cut into 1 ½-inch cubes
Salt and freshly ground black pepper
¼ cup olive oil
3 large yellow onions, sliced ¼-inch thick
1 pound white mushrooms, sliced
1 tablespoon Worcestershire sauce
¼ cup tomato paste
1 cup Pinot Noir (or more)
2 cups baby carrots
Season meat generously with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Brown the meat on all sides, in batches, remove meat and set meat aside. Add the onions to the pot and sauté, stirring frequently until they soften, about 10 minutes. Add the mushrooms, cover the pot, and cook until softened, about 5 minutes. Return meat to pot, scooping sautéed mushrooms and onions on top of meat. Add the Worcestershire sauce and ½ cup wine. Cover pot and simmer over low heat for 1 hour. Add the tomato paste, ½ cup of wine and carrots, and continue to cook, covered, for another 30 minutes or until fork-tender, checking occasionally to see if more liquid is required. Serve over rice or polenta.
