Beef bourguignon

Beef bourguignon stands out as a comfort dish perfect for the cold of fall! This specialty combines tenderness of meat, sweetness of vegetables and depth of aromas.

We advise you to try this recipe with our new natural beef cubes which come from Bovins Charlevoix.

Why choose beef from Bovins Charlevoix ? The oxen receive a diet based on grass, but also cereals without any corn, from sustainable agriculture in Charlevoix. This is the perfect recipe for producing extremely tender and natural meat. The oxen live on pasture all their lives with access to an outdoor shelter to protect them from bad weather. Healthy animals, respect for the land and the environment, these are the priorities of breeders.

Here is our recipe for beef bourguignon :

Ingredients (for 4 to 6 people):

• 800 g of 100% Charlevoix natural beef cubes
• 200 g of smoked bacon
• 2 medium onions, sliced
• 3 carrots, cut into thick rounds
• 2 cloves of garlic, minced
• 750 ml of red wine
• 250 ml beef broth
• 2 tablespoons of olive oil
• 2 tablespoons of flour
• 1 bouquet garni (thyme, bay leaf, parsley)
• Salt and freshly ground black pepper
• Button mushrooms (about 250 g), cut into quarters
• 2 tablespoons of butter
• Chopped fresh parsley for garnish

Instructions :

1. Season the natural beef pieces with salt and pepper.
2. In a large saucepan or cast iron Dutch oven, heat the olive oil over medium-high heat.
3. Brown the bacon in the pan until crispy. Remove and reserve.
4. In the same pan, brown the beef pieces on all sides. Remove and reserve.
5. Saute onion rings and carrots in the same pan until golden and fragrant.
6. Add the minced garlic cloves and sauté for a minute.
7. Sprinkle the flour over the vegetables and mix to form a light roux.
8. Slowly pour in the red wine, stirring to create a thick, even sauce.
9. Add the beef broth and bouquet garni, then return the bacon and pieces of beef to the pan.
10. Reduce the heat to low, cover the pot, and simmer for about 2 1/2 to 3 hours.
11. While the beef cooks, melt the butter in a separate pan and sauté the mushrooms until browned.
12. Add the sautéed mushrooms to the pan about 30 minutes before the end of cooking.
13. Once cooking is complete, remove the bouquet garni.
14. Adjust seasoning with salt and pepper if necessary.
15. Serve the beef bourguignon hot in deep plates, garnish with chopped fresh parsley.
16. Serve this dish with potatoes or fresh bread to take full advantage of the delicious sauce.

Tip : Beef bourguignon is even better the next day because the flavors have had time to develop further. Don't hesitate to reheat it gently to enjoy it even more.

Enjoy this delicious beef bourguignon recipe, a dish that brings warmth and comfort to every bite. Enjoy your food !