What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soiree? With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. Serve with rice, risotto, garlic mashed potatoes or egg noodles.
Prep: 25 minutes
Cook: 2 ½ hours
4 thick slices of bacon, diced
2 medium onions, sliced lengthwise
8 oz (250 g) mushrooms, halved
2 lb (1 kg) Canadian Beef Stewing Cubes *
3 tbsp (45 mL) all-purpose flour
3 cloves garlic, minced
1-1/2 cups (375 mL) EACH red wine and beef stock
1 bay leaf
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) EACH salt and pepper
1. Sauté bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
2. Brown beef, in two batches and adding some vegetable oil, if necessary. Sprinkle flour over beef.
3. Add garlic, wine, stock, bay leaf, thyme, salt and pepper. Cover and cook in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes or until onions are tender. Discard bay leaf.
Makes 6 servings
· Beef Brisket, Blade and Short Ribs are best for making Stewing Beef Cubes.
· You can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave – stew actually tastes better when made the day ahead.
For slow cooker, after Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.
Per Serving (approx.)
38 g protein
18 g fat9 g carbohydrate
Good source of iron and excellent source of zinc.
Per 100 gram raw lean beef, trimmed of external fat (composite of 26 cuts):
21 g protein
7.8 g fat
0 g carbohydrate
Daily Value %
Vitamin D 10%
Vitamin B6 15%
Vitamin B12 110%
Courtesy of the Beef Information Centre. For more recipes and to join the Make it Beef Club, visit www.beefinfo****
Written by: Jane Muller