Beef Bourguignon with Maple-Flavoured boar

Beef Bourguignon with Maple-Flavoured boar Ingredients:

1 large onion chopped
30 ml(2 tbsp) olive oil
450 g (1 lb) boar meat , cubed
450 g (1 lb) beef cubes
60 ml (1/4 cup) all-purpose flour
500 ml(2 cups) red wine
375 ml(1 1/2 cups) beef broth
250 ml (1 cup) maple syrup
6 sprigs thyme or 30 ml (2tbsp.) dried thyme
1 bay leaf
salt and pepper to taste
375 ml(1 1/2 cups) parsnips, peeled and sliced
375 ml(1 1/2) purple carrots peeled and sliced

In a thick-bottom saucepan cook onion for 2 minutes or until translucent. Add boar and beef cubes and brown meat on all sides, stirring constantly. Add flour and combine thoroughly, continuing to cook for 1 minute. Gradually add red wine, taking care to scrape bottom and side of a saucepan. Pour in beef broth and maple syrup. Add thyme and bay leaf. Season to taste. Bring to boil, cove and continue cooking over low heat for 2 hours or until meat is tender. Stir occasionally. Add parsnips and carrots about 1 hour before the end of cooking time. Adjust seasoning if required. Serve with linguine or rice and baby bok Choy. For more beef bourguignon recipe click here.