Years ago I was in Montreal for the first time on business. It was the first evening and I walked from my hotel the half block to Saint-Catherine and headed east. I came to a small (what I would call diner) that looked good. It was dark with dark wood and leather. I went in, sat down, and the server approached me. She handed me a menu and asked me if I wanted a drink. I asked for a ginger ale and when she brought it back she asked if I was ready to order. I asked her what the chef would recommend and she said that he had made a batch of boeuf bourguignon.

It was absolutely delicious. Deep, rich flavor and the beef just melted in my mouth.

I’ve always wanted to reproduce that meal at home.

I am a fan of Chef’s Illustrated magazine. I saw a recipe printed a few years ago for Boeuf Bourguignon. This is the result. This is my homemade Chef’s Illustrated Boeuf Bourguignon with maple (my special touch) candied pearl onions over thick handmade and hand cut egg noodles.

You can probably find their recipe online if you look. If not and you want it, hit me up and I’ll hook you up. (NOTE that it’s not the Modern Beef Burgundy recipe that you’re looking for and it’s definitely not the slow cooker version.)