Beef Au Vin

This classic varietal is rich with ripe fruit and berry flavours, yet soft and elegant. Dry, full-bodied and deeply coloured, with a complex velvety taste accentuated with premium French oak.


3 lbs. beef roast, rib-eye or sirloin
2 carrots, large dice
1 onion, large dice
6 stalks celery, large dice
4 mushrooms, quartered
4 slices bacon, chopped
1 bottle Selection International French Merlot
1 oz. cooking oil
4 oz. flour
2 oz. Worcestershire sauce and 2 oz. Dijon mustard
3 cloves garlic, minced
Salt and pepper as needed

Rub roast with Dijon mustard, garlic, salt and pepper until coated on all sides. Brown the roast in a roasting pan with oil. Add Selection International French Merlot after meat is browned. Add Worcestershire sauce and cover in roasting pan. Bake in oven at 400 degrees for approx. 2 hours or until beef is tender.

In a separate pan, saute all vegetables with bacon until bacon is done. Remove roast from oven and set aside for slicing. Mix flour with cold water until a smooth paste is formed. Whisk the paste into the wine and juices left in the roasting pan. Pour in the sauteed vegetables; cover pan and place back in oven for 20 mins. to make sauce. To serve, slice and ladle sauce over top.

Serves 6.