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Beef Bourguignon

  • Beef Rib Fillets (for braising) 1.2 kg
  • Vegetable Oil 30 g
  • Bacon 200 g
  • Carrot 150 g
  • Onion 200 g
  • Garlic Cloves 5 pc
  • Red Wine 500 ml
  • Bay Leaf 3 pc
  • Dark Chocolate
  • Thyme (string) 3 pc
  • Rosemary (string) 3 pc

Vegetables

  • Spring Onion 20 pc
  • Small Potatoes (new) 15 pc
  • Small Artichokes 5 pc
  • Brown Mushrooms 200 g
  • Small Turnip 15 pc
  • Mini Carrots 20 pc
  1. Beef Bourguignon

    • Cut the beef in equal parts approximately 2 x 2 cm, and season with pepper and salt.
    • Clean and cut the carrots, onions and garlic.
    • Cut the bacon in small strips.
    • Fry the beef in vegetable oil.
    • Add the bacon to the carrots, onions and garlic.
    • Deglaze with red wine.
    • Reduce until 1/4 is left.
    • Add the prepared Knorr Demi Glace.
    • Simmer for about 3 hours until the meat is tender.
    • Strain the stew.
    • Finish the sauce with grated dark chocolate to your own taste.
    • Add the meat back to the sauce.
  2. Vegetables

    • Clean and boil, then grill the potatoes.
    • Boil the cleaned artichokes together with splash of lemon juice.
    • Clean the carrots and turnips, boil them and stew later in butter.
    • Cut the mushrooms in quarters and fry them until golden.
    • Clean the spring onions, then grill or stew.
  3. Plating

    • Serve the stewed meat in a deep plate.
    • Finish and divide the vegetables.
    • Add the sauce.
    • Decorate with fresh herbs.
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