Veal Bourguignon

  • Preparation 50 MIN
    Cooking 2 H 30 MIN
  • Servings 6
  • Freezes






  1. In a saucepan over high heat, brown the cubes of veal, half at a time, in the butter. Set aside on a plate. Season with salt and pepper.
  2. In the same saucepan over medium heat, soften the onion. Add more butter as needed. Return the meat to the saucepan and deglaze with the wine. Let simmer for 2 minutes over high heat. Add the veal broth and honey. Bring to a boil. Cover and simmer over medium-low heat for 1 hour 15 minutes.
  3. In a bowl, dissolve the cornstarch in the water and stir into the stew. Add the carrots and pearl onions, cover and continue cooking for about 25 minutes or until the meat and vegetables are tender. Remove the cover and simmer for 10 minutes or until the sauce has thickened slightly. Adjust the seasoning.


  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Place the pancetta slices on the baking sheet. Bake for about 12 minutes or until they are crispy. Drain on paper towel and set aside.
  3. In a large skillet, brown the mushrooms, half at a time, in the butter. Season with salt and pepper.
  4. Serve the veal bourguignon with mashed potatoes. Top with the sautéed mushrooms, roughly chopped pancetta chips and parsley leaves.


To easily peel pearl onions, plunge them in boiling water for 1 to 2 minutes. Drain and plunge into a large bowl of ice water. Drain and peel.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Pour 1 portion

Content % Daily Value
Calories 465  
Total Fat 16 g  
Saturated Fat 7 g  
Sodium (salt) 720 mg  
Carbohydrates 18 g  
Fibre 3 g  
Protein 46 g