French-Canadian Beef Bourguignon

Beef Bourguignon, born in France’s Burgundy region, is a dish where humble ingredients — beef, red wine, and vegetables — become something extraordinary through slow simmering. In Quebec, it took root as part of the province’s deep culinary ties to France, evolving into a hearty stew that suited long Canadian winters. Often served with mashed potatoes instead of noodles, it feels rustic yet elegant, the kind of comfort food that bridges French technique and Canadian tradition. Whether cooked with a Burgundy or a local Pinot Noir from Niagara or the Okanagan, it’s a dish that embodies both heritage and adaptation.

Prep Time: 30 minutes

Total Time: 3 hours

Serves: 6–8

Ingredients

For the Stew

• 1.5 kg (3 lbs) beef chuck or stewing beef, cut into large chunks

• 3 tbsp olive oil

• 200 g (7 oz) bacon or pancetta, diced

• 2 onions, chopped

• 3 carrots, sliced

• 3 cloves garlic, minced

• 3 tbsp all-purpose flour

• 750 ml (1 bottle) dry red wine (Burgundy or Canadian Pinot Noir)

• 2 cups (480 ml) beef stock

• 2 tbsp tomato paste

• 2 bay leaves

• 3 sprigs fresh thyme (or 1 tsp dried)

• 300 g (10 oz) mushrooms, halved or quartered

• 2 tbsp butter (for sautéing mushrooms)

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

Method

• Brown the beef – Pat beef dry, season with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven and brown beef in batches. Remove and set aside.

• Cook bacon and vegetables – In the same pot, add bacon and cook until crisp. Stir in onions, carrots, and garlic; cook until softened.

• Build the base – Return beef to the pot, sprinkle with flour, and stir to coat. Cook 2–3 minutes to remove the raw flour taste.

• Add liquid & herbs – Pour in wine, scraping up browned bits. Stir in stock, tomato paste, bay leaves, and thyme. Bring to a simmer.

• Slow cook – Cover and cook in the oven at 160°C (325°F) for 2 ½–3 hours, until beef is fork-tender.

• Finish with mushrooms – Near the end of cooking, sauté mushrooms in butter and stir into the stew.

• Serve – Remove bay leaves and thyme sprigs. Adjust seasoning. Garnish with parsley and serve with mashed potatoes or crusty bread.

Variations

• Canadian wine twist: Use an Ontario Pinot Noir or BC Okanagan red to make it local.

• Vegetable boost: Add parsnips, rutabaga, or turnip for a Prairie-style winter version.

• Vegetarian adaptation: Swap beef for hearty mushrooms, lentils, and root vegetables simmered in wine and stock for a rich plant-based “Bourguignon.”