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Making Bœuf Bourguignon

Preparing Vegetables

  • Spring Onion 20 pc
  • New Small Potato 15 pc
  • Small Artichoke 5 pc
  • Brown Mushrooms 200 g
  • Small Turnip 15 pc
  • Mini Carrot 20 pc
  1. Making Bœuf Bourguignon

    • Cut the beef in equal parts 2 X 2 cm and season with pepper and salt.
    • Clean and cut the carrot, onion and garlic.
    • Cut the bacon in small stripes.
    • Fry the beef in vegetable oil.
    • Add the bacon together with the carrot, onion and garlic.
    • Deglaze with red wine.
    • Reduce until 1/4th.
    • Add the prepared Knorr Demi Glaze.
    • Simmer for about 3 hours until the meat is tender.
    • Strain the stew.
    • Finish the sauce with grated dark chocolate to your own taste.Bring the meat back in the sauce.
  2. Preparing Vegetables

    • Clean and boil the potatoes and grill them.
    • 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, grill or stew.
  3. Plating

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