Maple beef bourguignon with parsnips
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  • Comfort food
  • Easy to do
préparation
20minutes
cuisson
2hours
servings
4-6
type of dish
Main course
préparation
20minutes
cuisson
2hours
servings
4-6
type of dish
Main course
Maple beef bourguignon with parsnips
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  • Comfort food
  • Easy to do
préparation
20minutes
cuisson
2hours
servings
4-6
type of dish
Main course
préparation
20minutes
cuisson
2hours
servings
4-6
type of dish
Main course
ingredient
  • 30 ml olive oil
  • 1 onion(s) (large), chopped
  • 900 g beef in cubes for beef bourguignon
  • 60 ml flour all purpose
  • 500 ml red wine
  • 375 ml beef stock
  • 250 ml maple syrup
  • 6 sprig(s) of thyme or 30 mL dried thyme
  • 1 bay leaf(-ves)
  • To taste, salt and pepper
  • 375 ml parsnip , peeled and cut into rounds
  • 375 ml nante carrot , peeled and cut into rounds
  • 30 ml olive oil
  • 1 onion(s) (large), chopped
  • 900 g beef in cubes for beef bourguignon
  • 60 ml flour all purpose
  • 500 ml red wine
  • 375 ml beef stock
  • 250 ml maple syrup
  • 6 sprig(s) of thyme or 30 mL dried thyme
  • 1 bay leaf(-ves)
  • To taste, salt and pepper
  • 375 ml parsnip , peeled and cut into rounds
  • 375 ml nante carrot , peeled and cut into rounds
prep time
  1. Heat oil in a heavy-bottomed saucepan and fry the onion for 2 minutes or until translucent.
  2. Add beef cubes and brown on all sides, stirring continuously. Add flour and mix well; continue cooking for 1 minute.
  3. Gradually add the red wine, being sure to scrape the bottom and sides of the saucepan. Pour in the beef stock and maple syrup. Add the thyme and bay leaf.
  4. Season to taste. Bring to a boil, cover, and continue cooking over low heat for 2 hours, or until meat is tender. Stir from time to time.
  5. Add parsnip and carrot rounds for the last hour of cooking. Adjust seasoning as needed. Serve with linguine or rice.