We cooked an old favourite of ours from Supercook – Estouffade de Boeuf (Braised Beef).
Cubed beef is braised in a sauce containing bacon, onions, carrots, garlic, bay leaf, thyme, red wine, beef stock and bouquet garni. Mushrooms are added towards the end of the cooking.
We opened a bottle of Chateau Grand Jean Bordeaux 2009, a medium-bodied, Merlot-based French red from the Sunday Times Wine Club.
We tasted red fruits, especially raspberries, but also blackcurrants. The tannins had softened, but there was still a pleasant spicy bite on the finish.
The wine was a good pairing with the food.