Beef Bourguignon with Dark Chocolate
This French classic, traditionally made with bacon, mushrooms and red wine, get a surprising twist with the velvety addition of dark chocolate. Your guests simply won’t get enough of this sumptuous, decadent version of tender beef and vegetables in a deep and hearty sauce.
Main course
Ingredients
Beef Bourguignon
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Beef Rib Fillets (for braising) 1.2 kg
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Vegetable Oil 30.0 g
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Bacon 200.0 g
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Carrot 150.0 g
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Onion 200.0 g
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Garlic Cloves 5.0 pc
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Red Wine 500.0 ml
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Bay Leaf 3.0 pc
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Dark Chocolate
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Thyme (string) 3.0 pc
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Rosemary (string) 3.0 pc
Vegetables
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Spring Onion 20.0 pc
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Small Potatoes (new) 15.0 pc
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Small Artichokes 5.0 pc
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Brown Mushrooms 200.0 g
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Small Turnip 15.0 pc
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Mini Carrots 20.0 pc
Preparation
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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.
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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.
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Plating
- Serve the stewed meat in a deep plate.
- Finish and divide the vegetables.
- Add the sauce.
- Decorate with fresh herbs.
