Beef Bourguignonne

This famous classic beef stew comes alive with the added Zesty Topping.

Serves: 8

Prep time: 20 min | Cook time: 90 min

Ingredients:

  • 2 tbsp (25 mL) canola oil
  • 2 lb (1 kg) stewing beef, trimmed and cut into large cubes
  • 2 (10 oz/284 mL) cans Money’s Mushrooms, Whole, drained
  • 4 large garlic cloves, minced
  • ¼ cup (50 mL) all-purpose flour
  • 1½ cups (375 mL) Burgundy or other good quality dry red wine
  • 1½ cups (375 mL) beef stock, heated
  • 1½ cups (375 mL) large pearl onions, peeled (about 10 oz/284g)
  • 2 bay leaves
  • ½ tsp (2 mL) each of dried thyme leaves and oregano leaves
  • ¼ tsp (1 mL) each of salt and freshly ground black pepper
  • Zesty Topping: Finely grated zest from 1 orange and 1 lemon, ¼ cup (50 mL) finely minced fresh parsley, and 1 finely minced garlic clove (combine and sprinkle over servings of Beef Bourguignonne).

Instructions:

  1. Heat oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. Brown the beef cubes in batches and transfer to a plate.
  2. Reduce heat to medium. Add mushrooms and garlic and sauté until mushrooms are slightly golden and garlic is softened.
  3. Stir in flour until crumbly. Add a splash of wine if needed to dissolve the flour. Add the remaining wine and beef stock and stir until smooth with no lumps remaining. Bring to a boil and cook until it thickens, about 2 minutes.
  4. Return the beef to the pan along with any accumulated juices. Stir in pearl onions, bay leaves, and seasonings. Bring to a boil.
  5. Cover, reduce heat, and simmer over low heat for 1½ hours or until the beef is tender. Remove bay leaves.
  6. Serve on a bed of garlic mashed potatoes and sprinkle with the Zesty Topping.
  7. Enjoy this hearty, flavorful stew!

Nutritional Information:

  • Calories: 202 per serving, Protein: 16 g, Total Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 34 mg, Carbohydrates: 13 g, Fiber: 2 g, Sodium: 423 mg
Money's Beef Bourguignonne