Sauvignon Beef Bourgignonne
Cathy
Quinlan
Saturday, November 12, 2011 - 12:33

Key Ingredients

900g Beef (topside) for stewing
200g Streaky bacon
300ml Cabernet Sauvignon
225g Shallots
2 x crushed garlic cloves
Mixed herbs
Bay leaf
Optional vegetables (peppers, courgette, carrot or none at all!)

Matching Wine

Cabernet Sauvignon

A smooth Cabernet Sauvignon full of cassis and black cherry flavours, complemented by hints of coffee and dark chocolate. A great match with red meats, herbaceous dishes and mature hard cheeses.

Why it compliments...

Because there is wine in it and you simply let the ingredients stew together. I usually have two bottles of wine ready for this dish (approximately half to use in the dish) and one and a half to share with friends at the table. Simply perfect on a cold day.

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