BEEF BOURGUIGNONNE

MAKES 8 SERVINGS
This famous classic beef stew comes alive with the added Zesty Topping.

2 Tbsp. (25 mL) canola oil
2 lb. (1 kg) stewing beef, trimmed and cut into large cubes
2 (10 oz./284 mL) cans Money’s Mushrooms, Whole, drained
4 large garlic cloves, minced
¼ c. (50 mL) all purpose flour
1½ c. (375 mL) Burgundy or other good quality dry red wine
1½ c. (375 mL) beef stock, heated
1½ c. (375 mL) large pearl onions, peeled, about 10 oz./284g
2 bay leaves
½ tsp. (2 mL) each of dried thyme leaves and oregano leaves
¼ tsp. (1 mL) each of salt and freshly ground black pepper
Zesty Topping*

Heat oil in a large heavy bottomed saucepan or Dutch oven over medium-high heat. Brown beef cubes in batches and transfer to a plate. Reduce heat to medium. Add mushrooms and garlic and sauté until mushrooms are slightly golden tinged and garlic is softened. Stir in flour until crumbly. Add a splash of wine if needed to dissolve flour. Add remaining wine and beef stock and stir until smooth and no lumps remain. Bring to a boil and cook until it begins to thicken, about 2 minutes. Return beef to pan along with any accumulated juices. Stir in pearl onions, bay leaves and seasonings. Bring to a boil. Cover, reduce heat and simmer over low heat for 1½ hours or until beef is tender. Remove bay leaves. Serve on a bed of garlic mashed potatoes and sprinkle with Zesty Topping*. (Recipe follows.)

*Zesty Topping – Combine finely grated zest from 1 orange and 1 lemon with ¼ cup (50 mL) finely minced fresh parsley and 1 finely minced garlic clove. Stir together and sprinkle over servings of Beef Bourguignonne.