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.
Watch the Beef Bourguignon with Dark Chocolate recipe video
If you’re looking for a rustic stew that’s packed with both new and familiar flavours, look no further. While Knorr Demi Glace helps give this dish its tremendous burst of flavour, here’s a tip that can make your dish taste even richer.
Get a tip on giving your stew richer taste!
Chef’s tips & techniques
- For a fuller taste, use pure chocolate with a high percentage of cacao.
- Top with shaved chocolate or use cacao powder for a signature look.
- Instead of red wine, you can use bouillon to deglaze your pan.
- Nutritional tip: Beef contains saturated fats. You can balance this by serving smaller portions.
- Chef Mark’s top tip: “Reduce the sauce further after adding the red wine – this will remove any alcohol.”
What chocolate is best for beef bourguignon?
Use pure or unsweetened chocolate for a richer, more balanced sauce.
What if I don’t have 3 or 4 hours to prepare the bourguignon?
By using a pressure cooker, you can reduce the time to 45 minutes.
For an authentic beef bourguignon, what other seasonal vegetables can I use?
Root vegetables like celery and beetroot also work well in this dish.
- 1.2kg beef rib fillets – for braising
- 30g vegetable oil
- 200g bacon
- 150g carrot
- 200g onion
- 5 cloves garlic
- 500ml red wine
- 400ml prepared Knorr Demi Glace
- 3 pieces bay leaf
- 3 strings thyme
- 3 strings rosemary
- Dark chocolate
- 20 pieces spring onion
- 15 small new potatoes
- 5 small artichokes
- 200g brown mushrooms
- 15 pieces small turnip
- 20 pieces mini carrots
- Cut the beef in equal parts approximately 2 x 2cm, 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 beef back to the sauce
- Clean and boil, then grill the potatoes
- Boil the cleaned artichokes together with a splash of lemon juice
- Clean the carrots and turnips, boil them and stew in butter
- Cut the mushrooms in quarters and fry them until golden
- Clean the spring onions, then grill or stew
- Serve the stewed meat in a deep plate
- Finish and divide the vegetables
- Add the sauce
- Decorate with fresh herbs