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Beef Bourguignon

30 min
150 min
6
As autumn fades and winter settles in with its chilly temperatures, it’s the perfect moment to indulge in slow-simmered, aromatic Sunday dishes that grow richer with time. Embrace the essence of French tradition with a modern twist on beef bourguignon by 1001 Fondues! Let’s dive in and savour every comforting bite! Allez, c’est parti!
Ingredients
  • 1 Chinese hot pot broth Chic! Fondue by 1001 Fondues, 200 g (7 oz.)
  • 45 ml (3 tbsp.) butter
  • 45 ml (3 tbsp.) oil
  • 5 kg (3 lbs) cubed beef for braising
  • 80 ml (1/3 cup) flour
  • 2 onions, finely chopped
  • 2 garlic cloves, minced
  • 500 ml (2 cups) red wine
  • 1 l (4 cups) water
  • 4 carrots, bevelled

Bourguignon Garnish

  • 18 pearl onions, peeled
  • 15 ml (1 tbsp.) butter
  • 10 ml (2 tsp.) sugar
  • 180 g (6 oz.) bacon lardons
  • 227 g (8 oz) button mushrooms, quartered
  • Parsley, chopped
  • Salt and pepper
Preparation
  1. Place the rack in the centre of the oven and preheat the oven to 325 °F (165 °C).
  2. Heat butter and oil in an oven-safe casserole over medium-high heat. Season beef cubes with salt and pepper. Sear beef cubes for 3 to 4 minutes. Add flour and cook, stirring, for 2 to 3 minutes. Remove beef cubes from casserole and set aside on a plate.
  3. Add the onions and garlic to the casserole, adding more oil if needed. Reduce heat to medium-low and cook until onions are translucent.
  4. Deglaze with red wine and reduce by one third. Add the water and Chinese hot pot broth, then bring to a boil. Return the beef to the casserole. Add the carrots and bring the mixture to a simmer.
  5. Cover and bake for 1 hour 45 minutes. Adjust seasoning if necessary.

Garnish Preparation

  1. Place the pearl onions in a small saucepan and cover with water. Add butter, sugar, salt, and pepper. Bring to a boil and cook over medium-low heat until water evaporates and onions are evenly caramelized, stirring occasionally.
  2. In a medium skillet, cook the bacon lardons over medium heat until crispy. Drain and set aside on a paper towel-lined plate.
  3. Add mushrooms to the skillet, season with salt and pepper, and add butter if needed. Cook until browned.
  4. Once the beef is cooked, add the onions, bacon lardons, and mushrooms. Check and adjust the seasoning.

*For a delicious side, pair this dish with celeriac and potato puree enriched with cheese fondue. We particularly recommend fondue Chic! fumée (smoked). Finish with a sprinkle of chopped parsley!

*This recipe is perfect for a slow cooker! Let it simmer gently for even richer flavours and a ready-to-eat meal when you return home!

You’re just a few hours away from a refined dinner! Let yourself be captivated by this unique recipe that promises to transport your taste buds to the heart of 1001 pleasures! It melts in your mouth with each savoury bite!

Chinese hot pot broth
Chinese hot pot broth Chic! Fondue

With its uniquely balanced flavours, this is a broth to remember! And it’s a broth with a storied history, in fact. This is the descendant of the first Chinese hot pot broth to be served in Quebec, at the L’Aquarium restaurant (which later became Au Café Suisse) in 1954! Its perfectly balanced, savoury and fragrant flavours make this a one-of-a-kind broth that perfectly complements meats, fish and other seafood. And don’t forget the veggies! Just add 4 cups of water and you’re ready to roll.

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