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Herb crusted beef
Herb crusted beef

Recipe presented by Laurent Dagenais

Herb crusted beef

Preparation 30 min
Cooking time 1 h 30 min
Servings 6 to 8


  • 15 ml (1 tbsp.) olive oil
  • 8 short ribs (about 1.5 kg)
  • 450 g (1 lb.) ground beef
  • Salt and pepper (to taste)
  • 12 cipollini onions, peeled
  • 5 parsnips, peeled and coarsely chopped
  • 5 small carrots, peeled and coarsely chopped
  • 3 Russet potatoes, peeled and coarsely chopped
  • 1 garlic bulb, cut in half
  • 500 ml (2 c.) red wine
  • 500 ml (2 c.) veal stock (or beef stock)
  • 30 ml (2 tbsp.) freshly ground nutmeg
  • 1 sheet of flaky pastry or shortcrust pastry dough (homemade or commercial)
  • 2 egg yolks (whisked, for egg wash)

Bouquet garni :

  • 3 rosemary sprigs
  • 5 thyme sprigs
  • 3 bay leaves
  • 10 cloves
  • 1 cinnamon stick


  1. Preheat oven to 180 ˚C (350 ˚F).
  2. To make the bouquet garni, place all the ingredients on a cheesecloth.
  3. Roll up tightly with kitchen twine.
  4. Season the short ribs and ground beef generously with salt and pepper.
  5. Heat the olive oil in a shallow Dutch oven or an enamelled cast iron skillet (3.5 L capacity) on high heat.
  6. Sear the short ribs on all sides until browned.
  7. Transfer to a plate.
  8. Add the ground beef to the Dutch oven.
  9. Cook until browned.
  10. Drain excess fat, if necessary.
  11. Add the onions, parsnips and carrots and cook until golden.
  12. Add the garlic and potatoes.
  13. Continue cooking until golden.
  14. Deglaze with the red wine.
  15. Bring to a boil.
  16. Reduce by 75%.
  17. Add the veal stock.
  18. Bring to a gentle boil.
  19. Add the freshly ground nutmeg and bouquet garni.
  20. Cover.
  21. Place in the pre-heated oven for about 60 minutes.
  22. Remove the Dutch oven from the oven.
  23. Let cool for 10 minutes.
  24. Set oven temperature to 200 ˚C (400 ˚F).
  25. Remove the bouquet garni.
  26. Transfer the short ribs to a plate.
  27. Wearing gloves (or after allowing the meat to cool slightly), pull the short ribs.
  28. Remove all fat, tendons and bones.
  29. Return the pulled meat to the Dutch oven.
  30. Mix well.
  31. Cover the mixture with the pastry dough.
  32. Tuck the edges in around it.
  33. Brush the egg wash evenly over the pastry dough.
  34. Using a small knife, make a circular incision in the middle of the dough.
  35. Place in the oven for about 30 minutes or until the pastry is golden brown.
  36. Serve piping hot.
Availability in stores