This is the perfect recipe to treat your loved ones to a dinner that truly satisfies. Slowly braised in red wine, this Boeuf Bourguignon recipe shines with a flavour that makes it the perfect compliment to a cold evening. Warm your family’s stomachs, and warm their hearts, with our super secret ingredient: Love, and Mirage!
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Yield: 6 to 8 servings
- 350 g / 3 cups pearl onions, peeled
- 180 g / 3 cups mushroom halves
- 240 g / 2 large carrots, cut into 1/2 in (1 cm) slices
- 56 g / 1/4 cup Mirage margarine, divided
- 1.5 kg / 3.25 lbs boneless beef chuck, cut into 1 1/2 in (4 cm) pieces
- 3 g / 1/2 tsp salt
- 1 g / 1/2 tsp pepper
- 200 g / about 7 strips bacon, cut into 1/2 in (1 cm) pieces
- 250 g / 1 large onion, sliced
- 200 g / 3 large stalks of celery, sliced
- 36 g / 2 tbsp tomato paste
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- 2 bay leaves
- 8 g / 1 tbsp flour
- 480 ml / 2 cups low sodium beef stock
- 720 ml / 3 cups dry red wine, such as pinot noir, divided
- Chopped fresh parsley, to garnish
- Preheat oven to 400°C (200°C).
- Melt 3 tablespoons (42 grams) of Mirage margarine. Place the onions, mushrooms and carrots on a large baking sheet and drizzle the melted Mirage margarine over top.Toss to combine and bake; 20 minutes. Set aside and reduce oven temperature to 350°C (180°C).
- Pat the meat dry with paper towel and sprinkle with salt and pepper.
- Place the bacon in a large dutch oven (or another heavy-lidded ovenproof pot) and set over medium heat. Cook, stirring, until bacon begins to crisp; about 8 minutes.
- Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.
- Melt 1 tablespoon (14 grams) of Mirage margarine into the bacon fat. Add a layer of the cubed beef, without crowding the pan, and sear until well-browned on all sides. Transfer beef to a plate and repeat until all the beef is browned, adding more Mirage margarine as necessary to prevent sticking. Set beef aside.
- Add the onions and celery to the pot and cook until vegetables are browned; about 10 minutes.
- Stir in the tomato paste, garlic, thyme, parsley and bay leaves; cook for 2 minutes.
- Sprinkle the flour over the vegetables and cook, stirring; 2 minutes.
- Stir in stock and add 2 3/4 cups (660 millilitres) of the wine, scraping up any browned bits on the bottom of the dish.
- Add the beef and bring liquid to a simmer. Cover pot, place in the oven and cook; 2 hours.
- Stir in the roasted vegetables, and bacon. Re-cover and return to the oven for 30 minutes.
- Remove from oven and stir in remaining 1/4 cup (60 millilitres) wine. Taste and add more salt or pepper if necessary.
- Sprinkle with parsley and serve.
- Serve Boeuf Bourguignon with our Best Mashed Potatoes recipe, or on top of warm
noodles (with a spoonful of Mirage margarine stirred in).
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