For the beef bourguignon stew you will want bacon lardons, stewing beef, an onion, garlic, carrots, cornstarch, red wine, tomato puree, a beef stock cube, bay leaves, fresh thyme, and salt and pepper.

Recipe: Beef cheek bourguignon. By Executive Chef Shane Sluchinski, Lorette Brasserie Special to Global News Posted April 27, 2025 11:00 am. Updated April 27, 2025 5:56 pm.

2. The next day, remove the beef cheeks from the marinade, pat them dry, and set aside. 3. Separate the vegetables from the red wine and reserve both.

Sprinkle beef with salt and pepper. Add half of the beef to skillet, and increase heat to medium-high. Cook, stirring occasionally, until browned on all sides, 6 to 9 minutes. Transfer beef to a ...

Beef Bourguignon — it’s impossible to spell correctly on the first try, and even harder to pronounce (no matter how long it’s been on the menu). In the kitchen, we call out “bourg” to the line when it ...

Method: Bring a large pan to med/high heat. Add olive oil and then beef. Saute for 1 min until brown crust is achieved on all sides. Add Shallots and saute for 30 sec. Turn heat down a bit, and ...