Beautiful Beef Bourguignon Bliss

Beef Bourguignon + Bliss family vineyards Schoolhouse Red: 5/5

In these challenging economic times, where fast feasts, and over-priced “experiences” run rampart, I call your attention to the past. Back to the time when food was prepared by hand, ingredients were local, not of the factory, and a meal with friends and family was thought to be a privilege and not a burden.

While reading M.F.K Fisher’s The Art of Eating, I made a realization, as many before me and many after me will do that, our lives revolve around food—birthday cake, Thanksgiving dinner, Valentine’s Day chocolate, corned beef and cabbage on St. Patrick’s day. We mound importance on “favorite” foods, we’re transported historically and geographically with specific dishes, and we experiment with daring flavor combinations and concoctions. So, why then, with so much enjoyment in food, does it seem that we would rather whip through a drive through than invest time in a much more fulfilling home-cooked masterpiece?

I was given a little taste of history in my last culinary calling. A Julia Child staple, showcased in Julie and Julia, Beef Bourguignon, a classic French dish of beef, vegetables, and red wine. The recipe originally published in Mastering the Art of French Cooking, was designed so that anyone could make this meal. As an experiment in following directions, I put the recipe to the test.

Have you ever browned beef in bacon grease or simmered pearl onions in beef stock with an herb bouquet? Maybe you are one of those cooking “novices” interested in cooking, but afraid to take a stab at it (I use quotations because if you can tie a shoe you can cook a meal). Well to you I recommend doing one of the above listed and tell me if your heart doesn’t start to sizzle after you smell the rhapsody of richness roaming around your kitchen. I’m not going to lie, this recipe is not simple, but if you have a job which requires following directions, you will be able to do this. As Julia Child says, “have no fear”.

Now the recipe, http://abcnews.go.com/GMA/recipe?id=8222804, takes time. This isn’t something you can whip up while your hunny checks their emails. We’re talking you, the kitchen, popping grease, simmering sauce, some chopping, dicing, mashing, and sweating for a good 4-5 hours. What might seem like a daunting task, is more like meditation, just you, the beef, and the stove, completely in the moment, concentrating on creating a masterpiece—absolutely worth every minute.

But finally, glistening off of each plate, the finished product, a trophy, best served family style, because most of your energy will have evaporated with the water from the sauce. Upon first taste the flavor is that of beef stew and pot roast, but with each consecutive bite the flavors gain depth. Pearl onions pop like flavor pouches, sweet and herby, while the complexity of the red wine sauce shows through. Each bite of beef retains its shape until pierced with a fork, and then melts in your mouth, tender and moist.

What stands alone as a perfect dish in and of itself, is even further highlighted by a fruity, fuller bodied, red wine. In this instance, Bliss Schoolhouse Red, a fitting title if I do say so myself. Rich fruit flavors accentuate the complexity of the beef, while smoky oak melds harmoniously with the featured seasonings. Pairing equally, the body does not fall short against a bite’s rich weight. Since the beef is tender and moist the lack of tannin works with this dish. Rather than having a full bodied Cabernet Sauvignon, which might over power the delicate complexity of the meal, a fruitier red plays ping pong on your palate between the beef and wine. The best part, a bottle of Bliss can be bought for only $13.99 so if you must pick up two, you don’t have to feel guilty. I found this bottle at Wine Styles in the South Loop, 1240 S. Michigan Ave.

Initially our evening was supposed to be a party of four, but with two cancellations, and no one willing to make last minute plans, Michael and I enjoyed Beef Bourguignon two nights in a row, the first, he and I, the second with my friend Lisa. I have to tell you the dish might have even been better the second night, having an entire day to marinate. If you are planning on throwing a party, preparing this entrée a day in advance will guarantee gawking from your guests, and leave you with energy for dessert.

Speaking of dessert, I also made a carrot cake to pair with a Shoo Fly Viognier, but for the sake of space, and the importance I think Beef Bourguignon deserves, I am going to post that pairing in a day or two. So until then, keep your eye out for the next perfect pair.