beef bourguignon recipe canadian living

The Flavors of France in a Canadian Kitchen: Beef Bourguignon Recipe

When it comes to French cuisine, few dishes are as iconic as Beef Bourguignon. This rich, flavorful stew originated in the Burgundy region of France, but its popularity has spread far beyond its borders. In this article, we'll explore a Beef Bourguignon recipe adapted for Canadian living, using locally-sourced ingredients and a few clever twists to make this classic dish truly unforgettable.

A Brief History of Beef Bourguignon

Beef Bourguignon has its roots in medieval France, where it was originally cooked in a cauldron over an open flame. The dish was popularized in the 20th century by French chef Auguste Escoffier, who added his own flair to the traditional recipe. Today, Beef Bourguignon remains a staple of French cuisine, and its rich flavors have captured the hearts of foodies around the world.

A Canadian Twist on a Classic Recipe

While traditional Beef Bourguignon recipes often call for ingredients like thyme and bay leaves, we've adapted this recipe to incorporate flavors and ingredients more readily available in Canada. Our version uses tender chunks of Canadian beef, slow-cooked in a rich broth flavored with red wine, onions, and a hint of maple syrup.

The Recipe

Servings: 6-8 people

Ingredients:

• 1.5 kg beef stew meat (such as chuck or round)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine (such as Merlot or Cabernet Sauvignon)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons maple syrup
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chopped onion and cook until browned, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the beef to the pot, browning on all sides. Remove the browned beef from the pot and set aside.
4. Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a boil, then reduce the heat to low and simmer for 5 minutes.
5. Add the beef broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
6. Return the browned beef to the pot, then add the chopped carrots and potatoes.
7. Cover the pot and transfer to the preheated oven. Cook for 2 1/2 hours, or until the beef is tender.
8. Stir in the maple syrup and cook for an additional 30 minutes.
9. Serve hot, garnished with chopped fresh parsley if desired.

This Beef Bourguignon recipe is a true celebration of Canadian flavors, combining the rich traditions of French cuisine with the unique ingredients and flair of Canadian living. Whether you're a seasoned chef or a culinary newcomer, this dish is sure to become a favorite in your household.

So why not give it a try? With its rich flavors and tender chunks of beef, this Beef Bourguignon recipe is the perfect way to warm up on a chilly Canadian evening. Bon appétit!