Boeuf Bourguignon

Serves 10

5lb stewing beef (Chuck – well marbled)
1 spanish onion (cut into a ½ inch dice)
2 cloves garlic
½ lb side bacon – cut into lardon
1 cup red wine
1/4 bunch thyme
1 bay leaf
1.5 lbs button mushrooms – kept whole or halved
1 cups pearl onions blanched
cornstarch slurry to thicken


Cook off lardon in sauté pan until crisp. Reserve bacon fat. Drain and pat dry stewing beef. Season beef liberally with salt and pepper. Brown beef in sauté pan, careful not to over crowd pan. Use just enough vegetable oil/bacon fat to coat bottom of pan. Place meat into braising pot. Note: flavour of stew is directly related to how well the meat is browned.

Saute onions in meat browning pan until softened. Add garlic and herbs and sauté until onions are caramelized. Deglaze with red wine. Add bacon, onions and wine to braising pot and add enough stock to bring liquid level one inch below meat. Bring to a boil, reduce heat and simmer until meat is fork tender – approximately 1.5 hours. Saute mushrooms and pearl onions, separately, and add to braising pot when meat is cooked. To thicken, bring stew to boil and add cornstarch slurry. Can also be thickened with a roux.


This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

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