Beef Bourguignon

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

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