Classic Beef Bourguignon with The Horn Red Blend

Classic Beef Bourguignon with The Horn Red Blend: Winter Pairing Worth Slowing Down For…

There’s something timeless about a slow-simmered meal shared with a great bottle of wine. As winter invites us to linger a little longer around the table, we’re raising a glass to conservation with The Horn Red Blend, our first featured wine of January 2026.

To highlight The Horn’s bold yet refined character, our wine team paired it with a Classic Beef Bourguignon—a dish that rewards patience and celebrates depth of flavor. Slowly braised and finished with care, this French staple becomes something truly special when The Horn is used both in the recipe and poured alongside it.

Why This Pairing Works

At its core, Classic Beef Bourguignon is about richness, balance, and time—qualities that mirror the structure of The Horn Red Blend. The wine’s vibrant fruit and savory undertones elevate the dish from comforting to unforgettable:

• Chickasaw plum and tart black cherry echo the richness of the braised beef
• Raspberry preserves complement caramelized onions and carrots
• Subtle smoky licorice notes mirror the savory depth of bacon, mushrooms, and herbs
• A medium-bodied structure ensures the wine enhances the dish without overpowering it

Using The Horn in the braise allows its fruit-forward character to concentrate and meld seamlessly with the dish, while enjoying a glass alongside lets those same flavors shine independently. The result is a cohesive, restaurant-quality pairing that’s easy to recreate at home.

 

Classic Beef Bourguignon Recipe

Ingredients

Beef & Base

• 3½ lb chuck roast or beef brisket, well-marbled, cut into 2½-inch pieces
• Kosher salt & freshly ground black pepper
• 3 tbsp olive oil, divided
• 6 oz slab bacon or lardons, cut into batons
• 2 medium yellow onions, thinly sliced
• 3 carrots, sliced on the bias
• 4 cloves garlic, lightly crushed
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour

Wine & Braising Liquid

• 3 cups Rhinory “The Horn” Red Blend
• 1½ cups good-quality beef stock
• 3 sprigs fresh thyme
• 1 bay leaf
• 6–8 parsley stems (tied with thyme)
• 1 small strip orange peel (optional)

Vegetables

• 12 oz pearl onions, peeled
• 12 oz cremini or button mushrooms, halved if large
• 2 tbsp butter

To Finish

• Salt and pepper, to taste
• 1–2 tsp red wine vinegar or sherry vinegar (optional)
• Chopped parsley or thyme leaves, for garnish

Directions

• Prepare and Brown the Beef: Pat the beef completely dry and season generously with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning only once each side has developed a deep, golden crust. Transfer to a plate and repeat until all beef is browned.
• Build the Base: Lower heat to medium. Add bacon to the pot and cook until rendered and lightly crisp. Add onions and carrots and cook 6–8 minutes until softened and lightly caramelized. Add garlic and tomato paste; cook 1–2 minutes until the tomato paste darkens slightly. Sprinkle flour over the mixture and stir, cooking 1 minute.
• Deglaze with The Horn: Slowly pour in The Horn Red Blend, scraping up all browned bits. Bring to a simmer and reduce by about one-third.
• Braise: Return beef to the pot. Add beef stock, thyme, bay leaf, parsley stems, and orange peel. Bring to a gentle simmer, cover, and transfer to a 325°F oven. Braise 2–2½ hours until tender.
• Prepare the Vegetables: Melt butter in a skillet. Sauté mushrooms until deeply browned; season lightly. Remove and set aside. Add pearl onions with a splash of water, cover, and cook until tender, then uncover to lightly caramelize.

 

A Pairing Chosen by Our Director of Wine

This pairing was thoughtfully selected by David Bradbury, our Director of Wine, who hand-picked The Horn Red Blend specifically for its ability to perform beautifully both in the kitchen and in the glass. With experience that includes working in a Michelin-starred restaurant and earning distinguished wine credentials, David brings a chef-driven, sommelier-trained perspective to every bottle he curates.

His expertise ensures that The Horn’s vibrant fruit, balanced structure, and subtle savory notes not only elevate this Classic Beef Bourguignon but also transform any gathering or home-cooked meal into something truly memorable—effortless, elevated, and meant to be shared.

Bring The Horn Home

This is the kind of wine you want on hand for winter gatherings, slow Sundays, and meals that linger long after the plates are cleared. Whether you’re cooking for loved ones or gifting a bottle with purpose, The Horn Red Blend is a celebration of flavor, place, and preservation.

Shop The Horn Red Blend