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Monthly Wine Spotlight - Fifty/Fifty

Peju Fifty/Fifty & Beef Bourguignon

 

Each month, we pick a featured wine and our kitchen prepares a dish to create a perfect pairing recipe! This month the Peju Kitchen suggests a bottle of Peju Fifty/Fifty paired with this delicious Beef Bourguignon.
Enjoy!

 

- Peju 2008 Fifty/Fifty,  Find it Here >
- Beef Bourguignon à la Peju, Download Here >


Beef Bourguignon à la Peju
(Yield: 10 ppl)

Ingredients           Amount

•    Chuck stew meat
•    Beef stock
•    White onions
•    Thick cut bacon or pancetta
•    Olive oil
•    Butter
•    Mushrooms, sliced (Any will do.)
•    Your favorite Peju red wine
•    Salt and pepper

 

•    4 lbs
•    1 qt
•    2 medium dice
•    1 lb
•    2 tsp
•    1/4 cup
•    4 cups
•    1 bottle  (2/3 for the stew, 1/3 for you!)*
•    to taste

     
* N.B. It is important to cook only with wine you like to drink. Fifty/Fifty makes this a truly superlative stew.


Equipment

•    1 large skillet
•    1 medium skillet
•    1 oven-proof casserole
•    Slotted spoon


Method

1.    Preheat oven to 425 degrees Fahrenheit.
2.    Cut the bacon into small pieces.
3.    Cook all of the bacon in a large skillet over medium heat until done (crispy).
4.    Remove bacon from skillet with slotted spoon and put in the casserole aside.
5.    Sear/brown the beef in the bacon fat, until cooked through, seasoning to taste with salt and pepper while it cooks.                 Remove with slotted spoon and add to casserole aside with the bacon.
6.    Sauté mushrooms in the skillet with the remaining bacon and beef fat in the skillet. At the same time in a different             skillet, sauté the onion in butter until clear.
7.    Add onion and mushrooms to casserole and cover with equal parts of stock and wine.
8.    Cover casserole with lid and place in oven for one hour.
9.    Reduce oven heat to 350 degrees Fahrenheit and cook for two more hours.
10.  Remove from oven. Shred beef to desired consistency and return shredded beef to stock.

Notes
After initial cooking, this can be placed in crock pot and left to stew all day.
This dish can be served as a stew or over your favorite starch.
 


View our January, 2011 Wine of the Month Spotlight >
View our February, 2011 Wine of the Month Spotlight >
View our March, 2011 Wine of the Month Spotlight >
View our April, 2011 Wine of the Month Spotlight >
View our May, 2011 Wine of the Month Spotlight >
View our June, 2011 Wine of the Month Spotlight >
View our July, 2011 Wine of the Month Spotlight >
View our August, 2011 Wine of the Month Spotlight >
View our September, 2011 Wine of the Month Spotlight >
View our October, 2011 Wine of the Month Spotlight >
View our November, 2011 Wine of the Month Spotlight >
View our December, 2011 Wine of the Month Spotlight >

 

View our 2010 Wine of the Month Spotlights >

 

 

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