Maple-Bourguignon Beef Stew

Name: Maple-Bourguignon Beef Stew
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 lbs, cut into 1-inch cubes beef chuck roast; 1 cup red wine; 3 tbsp pure maple syrup; 1 tbsp Dijon mustard; 2 tbsp olive oil; 3 medium, cut into 1-inch chunks carrots; 2 medium, chopped onions; 3 cloves, minced garlic; 2 cups beef broth; 2 tbsp tomato paste; 1 tsp thyme; 2 bay leaves; 1 tsp salt; 1/2 tsp black pepper

A hearty stew featuring tender beef braised in a rich red wine sauce with a touch of maple syrup, slow-cooked to perfection for a comforting Quebec classic.

Cuisine: Canadian

Category: Beef

Prep: 20 minutes. Cook: 150 minutes.

Serves 6.

Ingredients

2 lbs, cut into 1-inch cubes beef chuck roast
1 cup red wine
3 tbsp pure maple syrup
1 tbsp Dijon mustard
2 tbsp olive oil
3 medium, cut into 1-inch chunks carrots
2 medium, chopped onions
3 cloves, minced garlic
2 cups beef broth
2 tbsp tomato paste
1 tsp thyme
2 bay leaves

Instructions

Step 1: Season 2 lbs beef chuck roast cubes with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, then set aside.
Step 3: Add 2 medium chopped onions and 3 minced garlic cloves to the pot and cook for 3 minutes until fragrant.
Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute.
Step 5: Add 1 cup red wine and 3 tbsp pure maple syrup, scraping up any browned bits from the bottom of the pot.
Step 6: Return the beef to the pot along with 2 cups beef broth, 1 tsp thyme, 2 bay leaves, 3 medium chopped carrots, and 1 tbsp Dijon mustard.
Step 7: Bring to a simmer, then cover and reduce heat to low. Simmer for 2.5 hours until beef is tender.
Step 8: Remove the bay leaves and serve hot.