Boeuf Bourguignon

Beef bourguignon

22 November 2023

The holiday season is the perfect opportunity to prepare comforting dishes to bring your loved ones together around the table. If you are looking for a recipe that combines simplicity and elegance, then our beef bourguignon is the perfect choice. Thanks to our pre-cut natural beef cubes , preparing this dish becomes child's play, leaving you more time to enjoy the company of your loved ones. We also have several other choices of meat cubes that can be delicious in this recipe, including lamb, veal, game, etc.


  • 1.4 to 1.8 kg of 100% Charlevoix natural beef cubes
  • Salt and pepper
  • Oil
  • 3 strips of bacon, diced
  • 2 carrots, peeled and diced
  • 2 leeks, white and pale green part only, diced
  • 1 onion, diced
  • 8 cloves of garlic, chopped
  • 2 tbsp. tablespoon of tomato paste
  • 2 bay leaves
  • 1 C. tbsp dried thyme
  • 1 bottle of Burgundy or Pinot Noir
  • Beef broth as needed
  • 30 pearl onions
  • 1 packet of mushrooms
  • 4 tbsp. tablespoon of butter
  • Chopped parsley


  1. Preheat the oven to 165°C. Season the beef cubes and dab with a paper towel.
  2. In a large cast iron Dutch oven, heat oil over medium-high heat and sear the beef. Remove the beef and set aside.
  3. Add the bacon to the pot and fry until crispy.
  4. Add onions, carrots and leeks, and sauté until translucent. Add the garlic and sauté for another 2 minutes. Add the tomato paste, mix and cook for about 4 minutes. Deglaze with red wine.
  5. Bring the pot to a gentle simmer, with very few bubbles. Return the meat to the casserole dish. Add the bay leaves and thyme, and cover with one to two cups of broth.
  6. Season, bring to the boil, cover and cook in the oven for 2 hours.
  7. After two hours, check that the meat is tender. If the meat is still tough, cook in the oven for another 30 minutes or until tender.
  8. In a large skillet over medium heat, add the butter and sauté the pearl onions and mushrooms. Start with the pearl onions. Once they are ready, add to the finished beef bourguignon.
  9. Mix, garnish with chopped parsley and serve.

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