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Beef bourguignon
Beef bourguignon

Beef bourguignon

Preparation 30 min
Cooking time 3 h
Servings 6 to 8


  • 1.5 kg (3 lb) beef blade roast in 4 cm (1 1/2 in.) cubes
  • 60 g (2 oz) butter
  • 45 ml (3 tbsp) vegetable oil
  • 250 ml (1 cup) all-purpose flour
  • 250 ml (1 cup) demi-glace
  • Salt and ground black pepper
  • 300 g (10 oz) pearl onions, blanched and peeled
  • 200 g (7 oz) smoked bacon, diced
  • 225 g (8 oz) white mushrooms, cut in quarters


  • 750 ml (3 cups) red wine
  • 150 g (5 oz) carrots, diced
  • 150 g (5 oz) celery, diced
  • 275 g (9 oz) or 3 medium onions, diced
  • 4 garlic cloves, peeled and cut in half
  • 6 sprigs of fresh thyme or 5 ml (1 tsp) dried thyme
  • 2 large bay leaves
  • 10 ml (2 tsp) black peppercorns


  1. Cut the beef into cubes and place in a large bowl.
  2. Add the wine and the rest of the marinade ingredients. Mix together.
  3. Refrigerate for 24 hours, stirring 3 to 4 times during that time.
  4. Remove the beef cubes, making sure no residue from the marinade remains on the meat.
  5. Drain well. Set aside.
  6. Strain the marinade, keeping the liquid that will be used in cooking and eventually in the sauce.
  7. Discard the rest of the marinade ingredients.
  8. In a skillet, heat the butter and oil over medium-high heat.
  9. Flour the beef cubes and brown them a few at a time, adding a bit of oil if needed.
  10. Once the cubes are brown, transfer them to a large pot.
  11. Add the marinade liquid and the demi-glace to the pot.
  12. Season with salt and pepper and start cooking, covered, over medium heat.
  13. As soon as it starts boiling, adjust the heat so that the stew simmers slowly.
  14. Cook for about 2 1/2 hours, or until the meat is tender.
  15. Meanwhile, in a pot of boiling water, blanch the pearl onions for 2 minutes.
  16. Strain. Peel the onions. Set them aside.
  17. In a skillet, fry the diced bacon over medium heat. No need to add any more fat as the fat from the bacon will suffice.
  18. Set the browned bacon aside in a bowl, reserving the fat.
  19. In the same skillet, over high heat, sauté the mushrooms and small onions in the bacon fat until they are nicely browned.
  20. Pat dry the mushrooms, onions and diced bacon and set aside.
  21. About 1/2 hour before the end of the cooking, add the mushroom, onion and bacon mixture and continue cooking.
  22. Serve with tagliatelle (a pasta) or rice pilaf.
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