Bœuf bourguignon

Prep time: 30 minutes

Cook time: 1 hour 45 minutes

Yield: 4 servings

A dish that warms the heart and brings people together around the table. Our Boeuf Bourguignon is gently simmered with red wine, tender vegetables, and fragrant herbs. The result? Perfectly tender meat and a flavourful sauce—ideal for spooning over creamy mashed potatoes or pairing with fresh bread. Simple, generous, and full of flavour!

INGREDIENTS

• Maison Orphée Extra Virgin Olive Oil
• 680 g beef cubes (chuck roast)
• 4 to 5 slices of bacon, cut into lardons
• 1 yellow onion, chopped
• 2 tbsp (30 ml) flour
• 2 carrots, sliced
• 1 tbsp (15 ml) tomato paste
• 1 whole head of garlic, halved horizontally
• 2 cups (500 ml) red wine
• 1 1/2 cup (375 ml) beef broth
• 1 bay leaf

For garnish

• About 10 pearl onions
• 200 g mushrooms (button or other), sliced
• A splash of Maison Orphée Balsamic Vinegar

For serving

• Mashed potatoes
• Fresh parsley, chopped

PREPARATION

1. Preheat oven to 350°F (175°C).

2. Season the beef cubes with salt and pepper. In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Sear the beef for 2–3 minutes per side until well browned. Remove and set aside.
3. In the same pot, cook the bacon until crispy. Remove and set aside with the beef.
4. Add the chopped onion with a pinch of salt and sauté for 2–3 minutes. Sprinkle with flour and cook for another minute, stirring.
5. Stir in the carrots, tomato paste, and halved garlic head (cut side down). Mix well.
6. Pour in the red wine and beef broth. Add the bay leaf. Return the beef and bacon to the pot and stir gently.
   
7. Cover and bake for about 1½ hours, or until the meat is very tender.
8. Meanwhile, bring a saucepan of water to a boil. Add the pearl onions and cook for 4–5 minutes. Drain, plunge into cold water, and peel.
9. In a skillet over medium-high heat, sauté the pearl onions and mushrooms in a bit of olive oil for 4–5 minutes until nicely browned. Add a splash of balsamic vinegar and cook for another 1–2 minutes. Set aside.
10. Once the meat is cooked, add the onions and mushrooms to the pot. Stir gently.
11. Serve hot with mashed potatoes and garnish with chopped fresh parsley.