Entree: Canada – Quebec – Boeuf Bourguignon à la Québécoise (Beef Burgundy Stew)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 45 min

Total 3 hrs 25 min

Ingredients

- 3 lb (1.36 kg) boneless beef chuck, trimmed and cut into 1.5-inch (4 cm) cubes
- 6 oz (170 g) thick-cut smoked bacon, cut into 1/2-inch (1 cm) lardons
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp (45 g) unsalted butter
- 1 large yellow onion, roughly chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 3 large carrots, peeled and cut into 1-inch (2.5 cm) pieces (about 10 oz / 280 g)
- 1 medium rutabaga or turnip, peeled and cut into 1-inch (2.5 cm) pieces (about 10 oz / 280 g)
- 1.5 lb (700 g) baby potatoes (fingerling or new potatoes), halved if large
- 8 oz (225 g) cremini or button mushrooms, cleaned and halved
- 20 pearl onions, peeled (or 12 small shallots), about 10 oz (280 g)
- 2 tbsp (30 ml) tomato paste
- 2 1/2 cups (600 ml) Quebec red wine (Pinot Noir or local red blend)
- 2 cups (480 ml) beef stock (preferably low-sodium)
- 1 cup (240 ml) water (as needed)
- 2 tbsp (15 g) all-purpose flour
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 sprigs fresh parsley (stems left on for bouquet garni)
- 1 tbsp (15 ml) balsamic vinegar or red wine vinegar
- 1 tbsp (15 ml) pure maple syrup (optional, Quebec touch)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish

Instructions

Short Description:
A slow-braised beef stew in local Quebec red wine with bacon, root vegetables, mushrooms, and pearl onions, finished with a touch of maple for regional balance. Rich, comforting, and built to be served with tender baby potatoes for a complete main course.

Regional Notes:
This Quebec variation uses a locally produced red wine and may include regional root vegetables (like rutabaga) and a touch of pure maple syrup to brighten and localize the flavor. The technique follows classic bourguignon braising but emphasizes Quebec ingredients and a hearty vegetable mix so it stands alone as a full entree.

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2. In a large Dutch oven or heavy-bottomed ovenproof pot, cook the bacon over medium heat until browned and crisp, about 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Increase heat to medium-high. Add 2 tbsp (30 ml) vegetable oil to the bacon fat. Working in batches to avoid crowding, sear the beef cubes on all sides until deeply browned, about 3–4 minutes per batch. Transfer seared beef to a plate.
4. Reduce heat to medium. Add 1 tbsp (15 g) butter and the chopped onion to the pot and cook until softened and starting to brown, about 6 minutes. Add the garlic and tomato paste and cook, stirring, 1 minute to release aromas.
5. Sprinkle the flour over the onion mixture and cook, stirring, 1–2 minutes to remove the raw flour taste. This will help thicken the sauce.
6. Pour in 1 cup (240 ml) of the red wine, scraping up any browned bits from the bottom of the pot. Add the remaining wine, beef stock, balsamic vinegar, and stir to combine.
7. Return the seared beef and reserved bacon to the pot. Add bay leaves, thyme sprigs, and parsley stems (tie them together as a bouquet garni if you like). Bring to a gentle simmer.
8. Cover the pot and transfer to a preheated 325°F (160°C) oven. Braise until the beef is very tender, about 2 to 2 1/2 hours.
9. Meanwhile, parboil the baby potatoes in salted water for 8–10 minutes until just tender but not falling apart. Drain and set aside.
10. In a skillet, melt remaining 2 tbsp (30 g) butter with 1 tbsp (15 ml) vegetable oil over medium-high heat. Sauté the mushrooms until browned, about 6–8 minutes. Remove and set aside.
11. In the same skillet, add a little oil and sauté the pearl onions (or small shallots) until they develop some color, about 6–8 minutes. Add 1/4 cup (60 ml) water, cover, and steam 3–4 minutes until tender; remove and set aside.
12. After the beef has braised for about 2 hours and is tender, remove the pot from the oven. Stir in the parboiled potatoes, sautéed mushrooms, and pearl onions. If the sauce is too thin, add up to 1 cup (240 ml) water and simmer on the stovetop uncovered for 10–15 minutes to reduce; if too thin, simmer until slightly thickened.
13. Stir in the reserved bacon and maple syrup (if using) and adjust seasoning with salt and pepper. If you prefer a thicker sauce, mash a few potato halves into the sauce or whisk in an extra 1 tbsp (15 g) flour mixed with 1 tbsp (15 ml) cold water and simmer 3–5 minutes.
14. Remove bouquet garni, discard bay leaves and herb stems. Finish with a tablespoon of butter stirred in for sheen (optional) and sprinkle with chopped fresh parsley.
15. Serve hot in deep plates or family-style from the pot so each serving has beef, potatoes, carrots, rutabaga, mushrooms, and pearl onions. Accompany with crusty bread or a simple buttered green vegetable if desired.