“A French style "Beef Bourguignonne", adapted from a French Chef's recipe, and adapted somewhat to commonly available ingredients in Canada. "Small boiling onions" are miniatures, about an inch in diameter Outside round roast is shown, sirloin tip, tri-tip would also work well”
7hrs 35mins

Ingredients Nutrition


  1. Put the meat cubes into a large bowl, add sliced onion, parsley, thyme, bay leaves and peppercorns.
  2. Our in the wine and olive oil, and mix well. Allow to marinate 3-4 hours, turning the meat 4-6 times.
  3. Melt the lard in a large pot over low heat, add the salt pork dice, and saute about ten minutes.
  4. Drain the meat cubes, reserving the marinade. Add meat cubes to pot, place over medium heat and brown all sides.
  5. Heat the cognac/brandy separately and set it alight, pouring over the meat after flames are extinguished.
  6. Reduce heat to low and sprinkle meat with flour, stirring until the meat is coated.
  7. Add the stock, the reserved marinade and garlic; cover and stew for two hours.
  8. Saute the onions in butter over low heat, then add to the stew after it has cooked two hours. Season with salt to taste, replace the lid and cook one more hour.

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