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Level
very easy
Prep Time
30 mins
Total Time
2 h 30 m
Serves
4-6

Ingredients

1 tbsp
olive oil
15 mL
½ lb
Compliments applewood smoked bacon, diced
250 g
2 lb
Sterling Silver chuck roast, cut into 1 inch (2½ cm) cubes
1 kg
1 lb
carrots, peeled and cut into ¼ inch (⅔ cm) rounds
500 g
2
yellow onions, chopped
2 tsp
each kosher salt and pepper
10 mL
2
garlic cloves, chopped
1
bottle dry red wine, such as Pinot Noir
750 mL
2 cups
beef broth
500 mL
1 tbsp
tomato paste
15 mL
1 tsp
fresh thyme leaves
5 mL
4 tbsp
unsalted butter, room temperature, divided
60 mL
2 pkg
Compliments White Sliced Mushrooms
454 g
½ lb
whole pearl onions, peeled
250 g
2 tbsp
all-purpose flour
30 mL

Method

Step 1

Position rack in lower third of oven. Preheat your oven to 150°C (300°F).

Step 2

Heat oil in a large Dutch oven or oven-proof pot over medium heat. Add bacon. Cook, stirring occasionally, until lightly browned, about 10 mins. Remove bacon with a slotted spoon to a large plate.

Step 3

Arrange half of beef in a single layer in pot. Sear until brown on all sides, 3 to 5 mins. Transfer beef to plate with bacon, and repeat with remaining beef. Set aside.

Step 4

Add carrots, yellow onions, salt and pepper to pot. Cook, stirring occasionally, until onions are lightly browned, 10 to 15 mins. Add garlic and cook for 1 more min.

Step 5

Return beef and bacon to pot, along with any juices. Pour in wine, broth, tomato paste and thyme. Stir to combine. Bring to a simmer, then cover pot with a tight-fitting lid and transfer to oven.

Step 6

Roast until beef and vegetables are very tender when pierced with a fork, about 1 hr 15 mins.

Step 7

Meanwhile, melt 2 tbsp (30 mL) butter in a large frying pan over high heat. Add mushrooms and pearl onions. Cook, stirring occasionally, until vegetables are lightly browned, about 10 mins. Set aside.

Step 8

Remove pot from oven and place on stovetop over low heat. Stir remaining 2 tbsp (30 mL) butter with flour in a small bowl until a smooth paste forms. Stir into stew, along with mushrooms and pearl onions. Bring to a boil, then reduce heat to low. Simmer for 15 mins. Season with salt to taste, if desired.

Step 9

Serve beef bourguignon with mashed potatoes, if desired.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe)
Calories:
510
Fat:
28 g
Saturated Fat:
12 g
Carbs:
19 g
Fibre:
4 g
Sugar:
8 g
Cholesterol:
115 mg
Protein:
39 g
Sodium:
1270 mg
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