Beef Bourguignon

Beef Bourguignon
  • 4 servings
  • 0:20 Preparation
  • 1:30 Cooking
  • 1:50 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 1 1/2 lb
    (680 g)

    beef cubes for bourguignon

  • 2 Tbsp.
    (30 mL)


  • 2

    chopped onions

  • 2 cups
    (500 mL)

    beef broth

  • 1 cup
    (250 mL)

    dry red wine

  • 1 tsp.
    (5 mL)

    dried thyme

  • Salt and pepper to taste

  • 1 cup
    (250 mL)

    sliced mushrooms


Place the flour in a small plate and coat the beef cubes.

Melt the butter in a large saucepan over medium heat and brown the onions for 2 to 3 minutes.

Add the beef cubes and brown them for about 3 to 4 minutes.

Add the beef bouillon, red wine and seasonings. Bring to a boil and mix well.

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

Add the mushrooms 10 minutes before the end of cooking.

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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© Société des alcools du Québec, 2007