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Beef Bourguignon


  • Brown Mushroom 200.0 g
  • Small New Potato 15.0 item
  • Artichokes 5.0 item
  • Mini Carrot 20.0 chunk
  • Small Turnip 15.0 chunk
  • Spring Onion 20.0 haulm

A traditional French dish with a twist. Red wine, onions and chocolate all make an appearance in this classic Boeuf Bourguignon.



  1. Beef 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 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
    • Bring the meat back in the sauce
  2. 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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