Classic Beef Bourguignon

This easy version of classic French peasant stew is a hearty dish for a cool evening. Simmering in wine imparts a great depth of flavor to the meat.


1 bag (10 ounces) fresh pearl onions
1 pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon plus 1/4 cup flour
1/8 cup butter
1/8 cup olive oil
4 carrots, peeled and cut into 1
1/2 pound mushrooms, quartered
1/4 pound lardons or smoked ham, cut into small cubes
2 cloves garlic, finely chopped
1 bottle (750-ml) Burgundy wine
2 bay leaves


To peel onions:
Place in boiling water for 3 minutes. Rinse under cold water and drain. Cut the ends from onions. Squeeze at stem end and they will slip out of peel.

Place beef cubes in a large bowl. Sprinkle with salt and pepper. Add 1 tablespoon flour and toss to coat.

Melt butter with oil in a large pot over high heat. Once hot, add beef and cook until well browned on all sides, about 5 minutes. Transfer beef to a bowl. Drain all but 2 tablespoons of drippings from pot. Return to heat.

Add onions, carrots, mushrooms, ham and garlic. Saute over medium heat until vegetables begin to brown, about 5 minutes. Stir in remaining 1/4 cup flour. Cook 2 minutes while stirring. Gradually add the bottle of wine, stirring to combine. Add honey, bay leaves, beef cubes and any accumulated juices to the pot. Cover and simmer for 1 hour, stirring occasionally. Uncover and simmer 30 minutes, stirring occasionally.

This recipe can be prepared one day ahead. Refrigerate until ready to serve. Reheat.

Serves: 4

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