Classic Boeuf Bourguignon

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

Ingredients:

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

Directions

1. Preheat oven to 400°C (200°C).

2. 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).

3. Pat the meat dry with paper towel and sprinkle with salt and pepper.

4. 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.

5. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate.

6. 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.

7. Add the onions and celery to the pot and cook until vegetables are browned; about 10 minutes.

8. Stir in the tomato paste, garlic, thyme, parsley and bay leaves; cook for 2 minutes.

9. Sprinkle the flour over the vegetables and cook, stirring; 2 minutes.

10. 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.

11. Add the beef and bring liquid to a simmer. Cover pot, place in the oven and cook; 2 hours.
12. Stir in the roasted vegetables, and bacon. Re-cover and return to the oven for 30 minutes.

13. Remove from oven and stir in remaining 1/4 cup (60 millilitres) wine. Taste and add more salt or pepper if necessary.