Dijonnaise Boeuf a la Bourgignonne with Sour Cream-Gratin Potatoes

TO PREPARE BEEF: Preheat the oven to 325 degrees. Heat 1 tablespoon of the olive oil in a heavy ovenproof casserole or large ovenproof saucepan and add the bacon. Sauté over medium-high heat for about 5 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Add the onions and cook, while stirring frequently, for about 5 minutes longer, or until light golden brown. Remove and drain on paper towels. Heat the remaining tablespoon of olive oil and the butter in the casserole. Place the flour in a shallow bowl or on a large plate and season with salt and pepper. Dredge the beef in the flour and add to the casserole in 2 or 3 batches. Sear over medium-high heat for about 5 minutes, or until browned on all sides.

Return all the meat to the casserole, add the sautéed bacon and onions, and add the garlic. Cook for 2 minutes, while stirring. Add the wine, stock, water, and tomato paste and scrape the bottom of the pan with a wooden spoon to incorporate any drippings. Tie together the thyme, parsley, bay leaves, lemon zest, and celery (or place inside a piece of cheesecloth and tie to secure) and add to the casserole. Bring to a boil, stirring frequently, and season with salt and pepper to taste. Cover the casserole and cook in the oven for 2 hours, or until the beef is tender. Add the mushrooms, stir well, and cook for 30 minutes longer. Remove the tied herbs and serve. About 1 hour before you are ready to serve, prepare the potatoes. Serve with the beef.

WINE RECOMMENDATION: Use the same wine that you added to the recipe: French Burgundy or a West Coast Pinot Noir.

HELPFUL TIPS: Leave as much of the root end on the onions as possible as they will hold together better during the cooking process. If the button mushrooms are unavailable, cut larger mushrooms in half or even into quarters.