From our FOOD & DRINK Archives

Beef Bourguignon


2½ lb (1.25 kg) stewing meat, cut into 2-inch (5 cm) pieces
Salt and freshly ground pepper
3 tbsp (45 mL) olive oil, divided
4 oz (125 g) sliced double smoked bacon, diced
18 pearl onions, skinned
8 oz (250 g) small cremini mushrooms
1 cup (250 mL) chopped onion
½ cup (125 mL) chopped carrot
½ cup (125 mL) chopped celery
2 cups (500 mL) red wine
2 cups (500 mL) beef stock
1 head garlic, dry papery layers brushed off and top third of head removed
1 bay leaf
2 sprigs fresh thyme
4 sprigs fresh parsley

3 tbsp (45 mL) softened butter
3 tbsp (45 mL) flour


  1. Preheat oven to 300°F (150°C).
  2. Season meat with salt and pepper. Heat 1 tbsp (15 mL) oil in Dutch oven over medium-high heat. Add bacon and sauté until slightly crisp. Remove from pan and reserve.
  3. Add pearl onions and sauté for 5 minutes. Add mushrooms and sauté for 5 minutes longer or until mushrooms are browned and juicy, and onions have softened. Remove onions and mushrooms and reserve. Wipe out pan.
  4. Add another 1 tbsp (15 mL) oil to pan and, working in batches, add meat to pan in a single layer without crowding, adding more oil as needed. Sear meat on each side until browned, about 1 minute per side. Remove and place in a strainer over a bowl to let the fat drip out.
  5. Reduce heat to medium. Add remaining 1 tbsp (15 mL) oil to pan. Add chopped onion, carrot and celery, and sauté for 5 minutes or until softened. Add wine, scraping up any brown bits from the bottom of the pan. Bring to boil and boil for 1 minute, then add stock, garlic, bay leaf, thyme and parsley. Return to boil and skim off any foam that rises to top. Stir in meat.
  6. Cover and bake for 2–2½ hours or until meat is very tender. Uncover and remove garlic, thyme, bay leaf and parsley. Add reserved bacon, pearl onions and mushrooms, return pot to oven and bake another 15 minutes or until meat is very tender and sauce is rich.
  7. To make beurre manie, combine butter with flour to make a paste. If sauce is not thick enough, strain into a separate pot and stir in the beurre manie a bit at a time until it is thickened to your satisfaction. This should not be a very thick sauce. Season to taste and return to pot.

Serves 4 to 6