Tucked away in the heart of Montreal, Restaurant Béatrice is more than just a restaurant—it’s an escape. A lush garden patio, twinkling lights, and a warm, welcoming atmosphere set the stage for an intimate dining experience. Walking in, you feel as if you’ve stepped into a secret retreat, where the hum of the city fades, and the scent of slow-braised meats and freshly baked bread fills the air.
The Ambiance
From the moment you enter, Béatrice charms you with its greenery-filled space, an urban jungle that seamlessly blends nature with elegance. The soft glow of lanterns, cascading vines, and wooden accents create an inviting, almost dreamlike setting. Whether dining inside or on the terrace, every seat feels like the best in the house.
The Dish: Beef Bourguignon
Beef Bourguignon is a dish with history, rooted deep in the heart of French culinary tradition. At Béatrice, it’s not just a meal—it’s an experience. The slow-cooked beef arrives in a deep, steaming bowl, braised in a velvety red wine sauce with pearl onions, mushrooms, and lardons. The aroma alone tells you that patience has played a role in its perfection. A side of buttery mashed potatoes soaks up the rich sauce, creating a harmonious bite every time.
Each forkful is tender, the beef falling apart effortlessly. The sauce is deep with flavor—earthy, slightly sweet from the wine, yet savory with a perfect balance of herbs. The mushrooms add an umami depth, while the pearl onions bring a subtle sweetness that rounds out the dish. The careful layering of flavors showcases not just technique, but respect for the ingredients.
The Experience
There’s a kind of magic in a meal that makes you slow down, savor, and forget about everything else. This Beef Bourguignon did exactly that. The combination of flavors, the warmth of the setting, and the exceptional service created a moment of pure culinary bliss.
As I lingered over the last bites, the thought crossed my mind—this wasn’t just dinner; it was an invitation to enjoy life a little more, to embrace the unhurried luxury of a well-prepared meal.
Homemade Beef Bourguignon Recipe
If you want to recreate the magic of Béatrice’s Beef Bourguignon at home, here’s a classic recipe to bring the rich flavors of this French dish to your table.
Table of Contents
Chef’s Notes: Restaurant Béatrice: A Hidden French Oasis in Montreal
- Marination Matters: This French Beef Stew, or Boeuf Bourguignon, is a true homage to classic French cuisine. Marinating the beef in red wine for a full 12–24 hours is non-negotiable for the best results.
- Reduce the Marinade: Reducing the marinade before incorporating it into the stew enhances its complexity, making for an irresistibly flavorful sauce.
- Sear for Flavor: A well-seasoned, heavy-bottomed Dutch oven is ideal for achieving a beautifully caramelized crust on the beef. Take your time browning the meat in batches; overcrowding the pan will lead to steaming rather than searing.
- Don’t Skip the Bacon: Frying the bacon beforehand infuses the dish with a subtle smokiness that elevates every bite.
- Slow Cooking is Key: Cooking the stew at a low temperature for an extended period ensures tender, melt-in-your-mouth beef with a rich and velvety sauce.
- Rest for Enhanced Flavor: As with many slow-cooked dishes, this stew tastes even better the next day. Allowing it to rest overnight in the refrigerator deepens the flavors, making it a perfect make-ahead meal.
- Pairing Suggestions: Serve with crusty bread, buttery mashed potatoes, or fresh egg noodles for a complete, comforting dish.
- Wine Selection: A Pinot Noir or Burgundy-style wine works best, but Cabernet Sauvignon can also be a great alternative.
- Thickening the Sauce: If the sauce is too thin, allow it to reduce further on the stovetop, or mix a small amount of cornstarch with water and stir it in.
- Garnishing for a Fresh Touch: A sprinkle of freshly chopped parsley adds color and a fresh contrast to the rich flavors of the stew.
French Beef Stew
Discover an iconic French dish reimagined for the home kitchen. This robust beef stew melds tender chunks of marinated meat with a luxuriously reduced red wine sauce, enhanced by vibrant carrots, crisp bacon, and earthy mushrooms. Every bite bursts with culinary tradition and deep, slow-cooked flavors that even celebrated chefs would admire. Prepare for a gourmet experience that transforms simple ingredients into an unforgettable meal.
4
servings40
minutes2
hours30
minutes600
kcal24
hours27
hours10
minutesKeep the screen of your device on
Ingredients
- Marinade Section
1.6 lb beef chuck trimmed and cut into roughly 2-inch cubes
2 large carrots sliced diagonally into 2-inch pieces
16 small pearl onions kept whole for a burst of sweetness
1 fresh bay leaf (or dried if necessary)
3 sprigs fresh thyme
25 oz red wine (preferably a pinot noir or similar varietal)
- Browning & Sautéing Section
3 tablespoons olive oil (alternatively canola or vegetable oil)
3/4 tsp salt for seasoning beef
1/2 tsp black pepper for seasoning beef
- Stew Assembly Section
7 oz mushrooms halved or quartered if sizable
5 oz bacon cut into 1/2-inch thick strips
3 tablespoons unsalted butter
3 cloves garlic finely minced
2 tablespoons tomato paste
6 tablespoons all-purpose flour
3 cups beef stock (preferably low sodium and homemade)
1/4 tsp salt to finish
2 tablespoons freshly chopped parsley for garnish
- Alternative Ingredients:
– Beef Chuck: Can be replaced with any quality stew beef
– Carrots: Substitute with parsnips for a slightly sweeter note
– Pearl Onions: Use finely chopped shallots if unavailable
– Fresh Bay Leaf: Dried bay leaf works in a pinch
– Fresh Thyme: Dried thyme use 1/3 of the fresh amount
– Red Wine: Cabernet Sauvignon can be an excellent alternative
– Olive Oil: Can be swapped with canola oil for a milder flavor
– Bacon: Turkey bacon offers a leaner option
– Unsalted Butter: Use dairy butter or a butter substitute as needed
– Tomato Paste: Red pepper puree can impart a slightly different depth
– All-Purpose Flour: Gluten-free flour blends serve as a substitute
– Beef Stock: Vegetable stock is available for a non-beef version
Directions
- Marinating – Begin by placing the beef cubes, carrot slices, pearl onions, bay leaf, and thyme in a large non-reactive dish. Pour in the red wine, ensuring all ingredients are adequately coated. Cover and refrigerate for a minimum of 12 hours (up to 24 hours), then strain and reserve the marinade liquid while separating the solids. (Approximation: 12–24 hours)
- Wine Reduction and Browning – In a saucepan, bring the reserved red wine to a vigorous boil over medium-high heat; skim off any impurities and let it reduce by half over roughly 10 minutes. Meanwhile, pat the beef dry with paper towels and season with salt and pepper. In a preheated dutch oven, heat 2 tablespoons of oil over high heat and brown the beef in batches for about 8 minutes each, ensuring a well-developed crust; optionally, fry the bacon for 3 minutes until golden and set aside.
- Vegetables and Sauce Formation – Add the mushrooms to the same pot and sauté for 5 minutes until they achieve a golden hue; then remove and reserve them with the peeled onions fried separately for 5 minutes until lightly caramelized. Lower the heat and melt the butter in the pot; gently cook the carrots and minced garlic for about 4 minutes until they begin to soften. Next, stir in the tomato paste and flour, cooking for another 4 minutes to eliminate the raw taste, then slowly whisk in the beef stock and reduced wine, ensuring a lump-free, smooth sauce formation over 4 minutes.
- Simmering and Finishing Touches – Return the browned beef, crispy bacon, fresh thyme, bay leaf, and an extra 1/4 teaspoon salt to the pot, stirring to merge the flavors. Cover the dish and transfer the dutch oven to a 350°F oven, cooking for 1 hour. After this initial phase, mix in the reserved mushrooms and onions, then continue baking uncovered for an additional 90 minutes until the meat is exquisitely tender. Optionally, allow the finished stew to rest overnight to deepen the flavors before a gentle reheat for serving.
Equipment
- Chef’s Knife
- Cutting Board
- Dutch Oven
- Mixing Bowls
- measuring cups and spoons
Notes
- For the most successful outcome, ensure the beef is patted completely dry before browning to maximize the sear and flavor development. This dish pairs beautifully with a side of buttery mashed potatoes, crusty French bread, or even buttered noodles to absorb the sumptuous sauce. For a creative twist, consider adding a splash of brandy during the deglazing step or incorporating a medley of wild mushrooms for extra depth. Preparing the stew a day in advance can elevate its flavor as it allows the ingredients to meld beautifully. Garnish with a final sprinkle of fresh parsley right before serving to provide a burst of color and freshness.
Nutrition Facts
- Calories: 600kcal
- Fat: 35g
- Saturated Fat: 15g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 20g
- Fiber: 3g
- Sugar: 6g
- Protein: 40g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 4mg
FAQs: Restaurant Béatrice: A Hidden French Oasis in Montreal
Can I use a different cut of beef for this stew?
Yes, while beef chuck is ideal due to its rich marbling and tenderness when slow-cooked, other cuts like brisket, short ribs, or even shin can work well. Just ensure they are well-marbled to prevent dryness.
Do I have to marinate the beef for a full 12 hours?
Marinating is crucial for developing the deep, wine-infused flavor in the meat. If short on time, a minimum of 4–6 hours can still add some complexity, but overnight is best for optimal results.
What can I use instead of red wine?
If you prefer a non-alcoholic alternative, substitute the wine with a mix of beef broth and a splash of balsamic vinegar or pomegranate juice to mimic the acidity and depth of the wine.
Can I make this stew in advance?
Absolutely! In fact, this dish tastes even better the next day as the flavors meld together overnight. Store it in an airtight container in the refrigerator and reheat gently before serving.
What’s the best way to reheat leftovers?
Reheat over low heat on the stovetop, stirring occasionally. If it thickens too much, add a splash of water or beef broth to bring it back to its original consistency.
Can I make this in a slow cooker?
Yes! After browning the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours. Add mushrooms and onions during the last hour to maintain their texture.
How do I store and freeze leftovers?
Store in an airtight container in the refrigerator for up to 4 days. To freeze, let the stew cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
What side dishes pair well with this stew?
This dish pairs beautifully with creamy mashed potatoes, buttered noodles, crusty French bread, or even a simple green salad to balance the richness of the stew.
