Beef Bourguignon
Ingredients:
- 2 lbs beef chuck, cubed
- 1 bottle [CGR Superieur] red wine blend
- 2 cups beef broth
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 carrots, celery, potatoes
- 1 cup mushrooms, sliced
- 2 tbsp tomato paste
- 2 bay leaves, 1 tsp thyme
- Salt, pepper, fresh parsley
Instructions:
Marinate & Sear: Marinate beef in half a bottle of red Bordeaux. Sear in olive oil until browned. Set aside.
Sauté & Deglaze: Sauté garlic, onions, carrots, celery, mushrooms, and potatoes. Add tomato paste. Deglaze with the remaining wine
Simmer: Return beef, add beef broth, bay leaves, thyme, salt, and pepper. Simmer covered for 2-3 hours.
Roast Vegetables: Toss halved potatoes with oil, salt, and pepper. Roast at 400°F (200°C).
Finish & Serve: Remove bay leaves. Serve Beef Bourguignon over roasted vegetables. Garnish with fresh parsley.
Vegetarian Party Platter
Ingredients:
- Assorted cheeses (Goat cheese, Brie, Camembert)
- Roasted vegetables (Cherry tomatoes, Bell peppers, Zucchini)
- Marinated artichoke hearts
- Hummus
- Mixed olives (Green and Kalamata)
- Nuts (Walnuts, Almonds)
- Fresh berries (Strawberries, Blueberries)
- Baguette slices and crackers
Instructions:
Arrange & Roast: Arrange cheeses, roasted cherry tomatoes, bell peppers, and zucchini on the platter.
Mediterranean Flavors: Add marinated artichoke hearts and a bowl of hummus.
Texture & Crunch: Scatter mixed olives and nuts for additional textures.
Sweet & Savory: Incorporate fresh berries for sweetness and a contrast of flavors.
Pair & Serve: Place baguette slices and crackers, and pour [CGR Superieur] for pairing.