Ingredients

600 g	beef, outside round, or inside round , cut into 1,5 cm cubes
1/4 cup	white flour (all purpose)		35 g
4 tbsp	butter, unsalted		55 g
2 tbsp	canola oil		30 mL
1	onions, finely chopped		200 g
3/4 cup	red wine		190 mL
3/4 cup	beef broth		190 mL
2 1/2 tsp	herbes de Provence		2 g
	salt to taste
	ground pepper to taste
16	button (white) mushrooms, cut in quarters		220 g
18	pearl onions		220 g
1/2 cup	water		125 mL

Method

1. Cut the meat into 1,5 cm cubes and coat them with the flour. Chop the onion finely.
2. Heat one third of the butter and oil in a thick-bottom frying pan over medium heat. Sauté the onion until translucent. Then remove it and set aside.
3. In the same pan, add another third of the butter and oil, then add the cubes of beef and brown them over high heat 5-6 min until golden. Pour in the wine to deglaze, then pour in the warm broth. Put the onion back into the pan then add the herbs. Season with salt and pepper. Cook, covered, over very low heat for about 2 hours.
4. While the meat simmers, blanch the pearl onions in boiling salted water 2-3 min and drain them in a colander, then rinse under cold running water and peel. Heat the remaining butter in a saucepan over moderately high heat, then sauté the pearl onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add the water, then simmer, partially covered, until onions are tender, 15-20 min. If any liquid remains, boil a few more min, uncovered, stirring occasionally, until the liquid is reduced. Set aside.
5. Meanwhile, cut the mushrooms in quarters. Heat the remaining oil in a pan over moderately high heat, then add the mushrooms and sauté, stirring, until golden-brown and any liquid mushrooms give off is evaporated, about 5 min. Season with salt and pepper. Set aside.
6. Add the onions and mushrooms to the pan with the boeuf bourguignon after the meat has cooked about 2 h. Cook an additional 10 min. Adjust the seasoning then serve.

Recommended side dishes

• Fettuccine with Butter (side dish)
• Steamed Basmati Rice
• Steamed Brown Rice
• Steamed Couscous
• Short Cut Pasta (side dish)