Beef bourguignon
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  • Comfort food
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour40 minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour40 minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Beef bourguignon
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Kid approved
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour40 minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
20minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour40 minutes
servings
4-6
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 1 kg beef stewing cubes
  • To taste, salt and pepper
  • 45 ml flour
  • 45 ml vegetable oil
  • 2 clove(s) garlic
  • 4 sprig(s) of thyme
  • 1 bay leaf
  • 500 ml beef broth
  • 375 ml red wine
  • 225 g bacon , chopped
  • 535 g onion(s) (small pearl onions)
  • 450 g white mushrooms
  • 1 kg beef stewing cubes
  • To taste, salt and pepper
  • 45 ml flour
  • 45 ml vegetable oil
  • 2 clove(s) garlic
  • 4 sprig(s) of thyme
  • 1 bay leaf
  • 500 ml beef broth
  • 375 ml red wine
  • 225 g bacon , chopped
  • 535 g onion(s) (small pearl onions)
  • 450 g white mushrooms
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Preheat oven to 180°C (350°F).
  2. Season beef cubes with salt and pepper and then dredge in flour.
  3. Heat oil in a Dutch oven over medium-high heat and brown beef cubes on all sides. Transfer beef to a plate and reserve. Add garlic to pan and fry for 2 minutes. Add thyme and bay leaf, and then pour in beef bouillon and red wine, scraping the bottom of the pan to remove browned bits.
  4. Return beef cubes to pan and bring to a boil. Cook beef in oven until it comes apart easily with a fork, about 1 hour and 30 minutes.
  5. In the meantime, in a skillet over low heat, cook bacon until it begins to brown, about 3 to 5 minutes. Remove from skillet and reserve in a large plate lined with paper towels.
  6. In the same skillet, brown pearl onions in the bacon fat over medium-high heat, for 3 to 5 minutes. Season with salt and pepper, and add to reserved bacon.
  7. Cook mushrooms in the same skillet over high heat for 3 to 5 minutes. Season with salt and pepper and add to reserved bacon and onions.
  8. Thirty minutes before beef is done, add reserved bacon, onions, and mushrooms to the pan. Season with salt and pepper to taste, and serve.

Chef’s tip
For a rich, smooth sauce, add beurre manié to the cooking liquid at the last minute. Beurre
manié is a paste made by incorporating 15 mL (1 tbsp.) flour into 15 mL (1 tbsp.) soft butter.
Bring stew to a boil and serve.