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Beef Bourguignon

This classic French dish is great during the colder months. It is simple, full of flavour thanks to KNORR Intense Flavours Roast Umami and best slow cooked.

Beef Bourguignon – Recipe
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Method

  • Olive oil 83.0 ml
  • Chuck steak, fully trimmed, cut into 3cm cubes 1.5 kg
  • Bacon rashers, fully trimmed, chopped 250.0 g
  • Onions, roughly chopped 2.0 x
  • Button mushrooms, quartered 400.0 g
  • Garlic cloves, crushed 6.0 x
  • Red wine 200.0 ml
  • Bay leaves 4.0 x
  • Rosemary sprigs 5.0 x
  • KNORR Intense Flavours Roast Umami 400 ml 60.0 ml
  • Water 1.0 l
  • KNORR Roux 1.8kg 80.0 g

To Serve

  • Mashed Potato, To Serve
  • Steamed Greens, To Serve

Preparation

  1. Method

    • Heat oil in a large pan over high heat. Brown steak in batches, remove.
    • Add a little extra oil to the pan. Sauté bacon, onion and mushrooms then return meat to pan. Add garlic and cook for 3-4 minutes.
    • Pour in wine, reduce slightly then add herbs, KNORR Intense Flavour Roast Umami and water. Season.
    • Simmer gently for 2.5 hours or until tender. Stir through KNORR Roux and continue cooking for 30 more minutes.

  2. To Serve

    • Serve accompanied with mash and steamed greens.