Beef Au Vin


  • 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


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

In a separate pan:

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

Serves 6.