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Maple Sugar Pie

Resto Gare – Chef Jaime Briones

Beef Bourguignon Poutine

Chef suggests making stew a day in advance for maximum flavour.

INGREDIENTS
Beef Bourguignon (Yield 21 cups)
10 slices thick bacon, diced large
1/3 cup canola oil
5 kg beef chuck, cubed large
all purpose flour as needed
kosher salt and pepper to taste
3 cups white mushroom, quartered
1/4 cup tomato paste
1 bottle of Cabernet Sauvignon
1 cup carrots, medium diced
1 cup celery, medium diced
8 1/2 – 12 1/2 cups beef stock
3 cups pearl onions

Country Gravy (Yield 4 cups)
2 Tbsp unsalted butter
1/4 cup carrot, diced
1/4 cup celery, diced
1/4 cup onion, diced
2 cloves garlic, minced
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
1/3 cup all purpose flour
1/4 cup powdered beef base
1 Tbsp tomato paste
4 1/2 cups dark chicken stock, hot
1/2 cup Cabernet Sauvignon
kosher salt and pepper to taste

Assembly
2 cups French fries
1/4 cup Gruyère cheese, shredded
1/4 cup Râclette cheese, shredded
3/4 cup beef bourguignon
1/2 cup country gravy

METHOD
Country Gravy
1. In a heavy bottomed sauce pot, melt butter over medium heat and sauté carrot, celery and onion for 5 minutes. Add garlic and sauté another 5 minutes until fragrant.
2. Add herbs, bay leaf and flour until roux is formed. Cook for 10 minutes, stirring constantly.
3. Add soup base and ladle in hot stock 1 cup at a time while whisking constantly until smooth.
4. Stir in tomato paste and simmer for 45 minutes.
5. Stir in wine, season, then strain.

Beef Bourguignon
1. In a large Dutch oven, render bacon over medium low heat until crisp and golden brown. Remove from pan, reserve fat and set aside.
2. Meanwhile, liberally season diced beef with salt and pepper, then dust with flour until lightly coated.
3. Add canola oil to the pan, searing beef on all sides until golden brown and delicious. Remove and set aside.
4. Add mushrooms and sauté until lightly coloured, scraping up the sticky bits from the bottom.
5. Stirring frequently, add tomato paste and reserved crisped bacon to pot. Cook until tomato paste begins to stick to  the bottom of the pot.
6. Add red wine and reduce by half.
7. Return seared beef along with celery, carrot and pearl onions to the pot. Cover with beef stock and bring to a simmer. Cover with aluminium foil and a tight-fitting lid, then place in oven at 300°F to braise for 3 1/2 hours, until tender.

Assembly
1. Top fries with bourguignon, then cheese and gravy.

Yield 1 bowl of poutine

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