Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Beef blade roast, bourguignon-style
Beef blade roast, bourguignon-style

Beef blade roast, bourguignon-style

Preparation 45 min
Cooking time 2 h 15 min
Servings 4 to 6

Ingredients

  • 15 ml (1 tbsp) butter
  • 250 ml (1 cup) bacon, minced
  • 500 ml (2 cups) pearl onions
  • 1 kg (2 lb) beef blade roast
  • 4 garlic cloves, chopped
  • 125 ml (1/2 cup) red wine
  • 310 ml (1 1/4 cups) demi-glace
  • Freshly ground black pepper

Apple and rosemary gremolata:

  • 1 apple, finely diced
  • 7 ml (1/2 tbsp) cider vinegar
  • 7 ml (1/2 tbsp) olive oil
  • 60 ml (1/4 cup) fresh parsley, chopped
  • 15 ml (1 tbsp) fresh rosemary, chopped
  • Salt and freshly ground black pepper

Preparation

  1. Preheat the oven to 160°C (325°F).
  2. In an oven-safe saucepan, melt the butter over high heat and brown the bacon and pearl onions.
  3. Set aside on a plate.
  4. In the same saucepan, sear the beef for 4 to 5 minutes on each side.
  5. Add the garlic.
  6. Deglaze with red wine and add the demi-glace.
  7. Season with pepper.
  8. Bring to a boil.
  9. Cover and cook in the oven for 2 hours.
  10. Add the bacon and pearl onions to the saucepan 30 minutes before the end of the cooking time.
  11. Meanwhile, in a bowl, mix together all the gremolata ingredients. Set aside.
  12. Remove the beef from the sauce. Let cool.
  13. Debone and pull the meat apart.
  14. Discard the excess fat.
  15. Place the pulled beef back in the sauce.
  16. Serve on top of mashed potatoes garnished with pearl onions and bacon, and sprinkled with apple and rosemary gremolata.
Availability in stores