Beef Bourguignon and Roasted Vegetables

Servings: 4

Preparation time: 15 minutes

Cooking time: 3 hours

Ingredients

• 200 gr (7 oz) bacon or Quebec bacon
• 3 large shallots, sliced
• 30 ml (2 tbsp) olive oil
• 750 gr (26 oz) beef sirloin, cubed
• 45 ml (3 tbsp) flour
• 500 ml (2 cups) veal stock
• 500 ml (2 cups) water
• 500 ml (2 cups) red wine
• 1 pinch of cloves, powdered
• 4 sprigs thyme, leaves removed
• 1 bay leaf
• 3 cloves garlic, chopped
• 2 carrots, cut into small pieces
• 15 ml (1 tbsp) unsalted butter
• Salt and pepper to taste

Preparation

1. In a saucepan, brown the bacon and shallots in the olive oil. Set aside in a bowl.
2. In the same saucepan, brown the beef cubes. Salt and pepper the meat. Add the flour and mix well.
3. Let it brown for 2 minutes then add the veal stock, water, red wine, clove, thyme, bay leaf, garlic, carrots and the shallot and bacon mixture prepared previously.
4. Bring to a simmer. Then, covered, cook over low heat for 3 hours.
5. Remove the meat from the saucepan. Set aside.
6. Using a blender, blend the sauce then pass it through a sieve.
7. Adjust the seasoning of the sauce and if necessary, reduce over low heat until you obtain a nice, creamy brown sauce.
8. Add the butter to the sauce.
9. Place the meat in the saucepan and reheat everything when serving.

ROASTED VEGETABLES, HONEY AND HERBS

Servings: 4

Preparation time: 10 minutes

Cooking time: 30 minutes.

Ingredients

• 45 ml (3 tbsp) maple syrup or Quebec honey
• 45 ml (3 tbsp) red wine vinegar
• 30 ml (2 tbsp) hot mustard
• 60 ml (4 tbsp) olive oil
• 2 pinches of herbes de Provence
• 3 cloves garlic, chopped
• 1 broccoli, cut into small florets
• 1 cauliflower, cut into small florets
• 4 small turnips, cut in half
• 4 small beets, cut in half
• 1 red onion, roughly chopped
• 4 parsnips, cut in half
• 4 Nantes carrots, cut in half
• Salt and pepper to taste

Preparation

1. Preheat the oven to 200° C (400° F).
2. In a bowl, mix the maple syrup, vinegar, mustard, olive oil, herbes de Provence and garlic. Season generously.
3. Add and mix all the vegetables in the preparation.
4. On a baking sheet, covered with parchment paper or a silicone mat, place the vegetables and cook in the oven for 30 minutes.
5. Enjoy the vegetables, accompanied by the beef bourguignon.