Beef Bourguignon, Made with Wild Grape Wine for a Richer and Deeper Flavor than Regular Wine

Steps

1. 1

   Season the beef short ribs with salt and pepper and marinate for 20 minutes

2. 2

   Heat olive oil in a pan and sear the outside until golden brown, then set aside

3. 3

   In the same pan, stir-fry bacon, garlic, and whole tomatoes in order

4. 4

   Pour in the wild grape wine and reduce by half, then add the beef broth, bay leaves, thyme, and the seared meat, and simmer over low heat for at least 1 hour 30 minutes

5. 5

   Add the button mushrooms, shallots, and carrot, simmer for another 30 minutes, then finish with unsalted butter, salt, and pepper

6. 6

   Boil the potatoes until tender, mash them, and mix in butter and perilla oil

7. 7

   Season with salt, add chopped green onions and toasted sesame seeds to complete the perilla oil mashed potatoes