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Beef Bourguignon
Beef Bourguignon – Recipe

A classic French recipe that is ideal for the colder months. Though simple and easy to make, it has rich and indulgent flavours.

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Ingredients per serve

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What you need

A classic French recipe that is ideal for the colder months. Though simple and easy to make, it has rich and indulgent flavours.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Beef Bourguignon

    • Heat half amount of oil in a large pan over high heat. Brown steak in batches. Set aside and keep warm.
    • Heat another half of the extra oil in the same pan. Sauté bacon, onions, carrots and mushrooms and garlic until lightly browned.
    • Return steak to the pan and cook for another 3–4 minutes.
    • Pour in the red wine and reduce slightly. Add bay leaves, thyme, and some water [300 ml per 10 serves] and simmer for 90 minutes.
    • Combine KNORR Gravy with warm water [500 ml per 10 serves] in the separate pot. Bring to a boil, whisking for 2–3 minutes or until thickened.
    • Once the gravy is thickened add to the pot with beef, simmer for another 60 minutes, or until the beef is tender.

  3. Potato Mash

    • In a saucepan bring water to a boil [500 ml per 10 serves]. Remove from heat and add milk and salt.
    • Whisk in KNORR Professional Potato Flakes until combined. Let stand for 2–3 minutes then whisk again.

  4. To Serve

    • Serve beef bourginon accompanied with potato mash and steamed greens and parsley.
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