Beef Bourguignon and Monte Velho red to warm the soul

Beef Bourguignon and Monte Velho red to warm the soul

When the cold weather arrives, we think about getting cosy. Places, people, food and drinks that warm us up.

To us, beef bourguignon (or beef burgundy, referring to its place of origin) is one of those dishes: hot, tasty, that takes its time to make but we know is always worth it in the end. Even more so because this dish uses one of our favourite ingredients, wine. And in this specific case, Monte Velho red. And you know what they say: cook with the wine you’re going to drink with the meal.
We leave you the recipe by chef Miguel Mesquita to warm up your autumn days at home, always with a glass of Monte Velho. Enjoy.
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Ingredients (Serves 4)

  • 1.2kg of stewing beef, cut into cubes
  • 1 large carrot, chopped
  • 1 leak, sliced
  • 1 onion, quartered
  • 5 garlic cloves
  • 50gr flour
  • 1L Monte Velho Red
  • 200gr white mushrooms
  • 200gr silverskin onions
  • 100gr bacon
  • 1 tablespoon olive oil
  • salt and pepper to taste


Combine in a bowl the onion, carrot, leak and minced garlic cloves. Add the beef and wine. Season with salt and pepper. Cover and marinade for 4 hours.
Cut the bacon into strips and fry lightly. Reserve.
Preheat the oven to 200ºC.
Drizzle olive oil in a cast-iron pot, fry the beef until golden. Remove and reserve.
Strain the vegetables from the marinade, reserving the liquid.
Sauté the vegetables from the marinade in the pot, add the beef and sprinkle with flour. Stir very well.
Add the liquid from the marinade and bring to a boil. Remove from the heat, cover the pot and place in the oven for 45 minutes. Afterwards, add the bacon, silverskin onions and mushrooms and adjust the seasoning. Place in the oven for another 15 minutes.
Remove from the oven and serve.