November is a time for family… family and tradition!  Gathering inside around a warm, crackling fire as the leaves turn color outside all while a Turkey is slowly roasting  in the oven  is a tradition in many families. In my family, we like to do things a little different! We love Turkey, but this time of year nothing fits the mood quite like Beef Bourguignon.  This is one of my grandmother’s favorites. Give it a try and let me know what you think!


4 lb beef chuck or bottom round
4 cups Amberhill Secret Blend Red
2 onions, chopped
2 carrots, chopped
6-8 garlic cloves, minced
1 bay leaf
4 Tablespoons parsley, chopped
5 branches fresh thyme
2 teaspoons peppercorns, cracked
1 t kosher salt
Marinade beef 24 hours, covered & refrigerated.
Remove meat & pat dry. Strain marinade, reserving liquid.
1/2 cup olive oil
3 Tablespoons flour
1/2 cup Gourmel cognac, Optional
2 cups beef or chicken stock
1 T unsweetened cocoa powder
8 oz thick sliced Applewood-smoked bacon, diced
1 lb mushrooms, quartered
1 lb boiling onions, blanched & peeled
3 Tablespoons parsley, chopped
Kosher salt & pepper to taste


Heat oil in large, heavy pan on high heat. Brown meat on all sides in batches. Remove & set
aside. Add flour to the pan & cook, stirring for 2 minutes. Add cognac & stir. Remove from
heat, ignite cognac & let flames burn out. Whisk cocoa into 1/2 cup stock and return with
remaining stock & marinade to pan. Bring to boil, scraping up all browned bits from bottom of
the pan. Return meat to pan, reduce heat & simmer, covered until fork-tender, about 1 1/2
hours. Remove meat from pan & set aside. Strain sauce through sieve, discarding solids. Simmer
until reduced to 5 cups. Return meat to pan and heat through.

Sauté bacon in large skillet. As it begins to brown, add pearl onions and then the mushrooms.
Cook about 10 minutes until lightly colored. Remove from pan with a slotted spoon, leaving
fat, and add to meat. Adjust seasonings, sprinkle with parsley and serve with a glass of my Secret Blend Red.