Beef Bourguignon with Vegetables

Beef Bourguignon with Vegetables
  • 4 servings
  • 0:30 Preparation
  • 1:30 Cooking
  • 2:00 Total Time


Add all
  • sufficient quantity all-purpose flour

  • 1 1/2 lb
    (680 g)

    RedGril Angus beef bourguignon bourguignon

  • 2 Tbsp.
    (30 mL)

    oilve oil

  • 1 cup
    (250 mL)

    small pearl onions

  • 1/2 cup
    (125 mL)

    carrots, sliced

  • 1/2 cup
    (125 mL)

    rutabaga, peeled and cubed

  • 1 cup
    (250 mL)

    potatoes peeled and cubed

  • 1 cup
    (250 mL)

    red wine

  • 1 tsp.
    (5 mL)

    dried thyme

  • 1

    bay leaf

  • Salt and pepper to taste

  • 3 cups
    (750 mL)

    beef broth

  • 1/2 cup
    (125 mL)

    whole mushrooms

  • 1/2 cup
    (125 mL)

    frozen peas


Dredge beef cubes in flour.

In a saucepan, heat 1 Tbsp. (15 mL) of oil and sear beef cubes; set aside.

In the same pan, brown onions, carrots, rutabaga and potatoes in the remaining oil for a few minutes.

Add seasoning, beef broth and wine.

Return the beef to the pan.

Cover and let simmer over low heat for 75 to 90 minutes, stirring occasionally.

Ten minutes before the cooking has finished, add mushrooms and green peas.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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