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Beef bourguignon and puree of potatoes with olive oil

Mains, Beef

A classic French stew, bourguignon!  Pearl onions, mushrooms and pork lardons in a red wine sauce.


Recipe for 4 persons


600 Gr
Shoulder blade roast, large cubes
12 Unit(s)
Frozen pearl onions
1 Pinch(es)
200 Gr
Button mushrooms
50 Gr
Smoked bacon
15 Ml
Wheat flour
15 Ml
180 Ml
Red wine
4 Sprig(s)
1 Sprig(s)
Bay leaf
500 Ml
Veal stock

Yukon gold potatoes with truffle

600 Gr
Yukon gold potatoes
45 Gr
45 Ml
15 Sprig(s)
10 Ml
Truffle oil
  • Olive oil
  • Salt and pepper

Preparation time: 120.00 min

Preheat your four at 400.00 °F

  • Preparation

    Cut the beef into cubes.  Cut the mushrooms into quarters.  Cut the smoked bacon into lardons (cubes or strips).  Finely chop the chives.  Peel the potatoes and cut them into cubes.

  • Mashed potatoes with truffle oil

    Place The potatoes in a sauce pot with cold salted water and bring it to a boil.  Cook for 15 minutes. Once the potatoes are cooked, strain them and then mash them with the butter and milk.  Add the chives and season with salt, pepper and the truffle oil.

  • Beef bourguignon

    In a large pot, sweat the onions and meat for 3 minutes with a bit of oil, the butter and a pinch of salt and sugar.  Add the pork, the mushrooms, the thyme and the bay leaf and cook for another 2 minutes.  Dust with flour and cook for a few seconds then add the wine and veal stock.  Bring to a boil, then transfer to the oven and cook for 3 hours.

  • Plating

    Place the potatoes in a nice circle on the plate.  Generously cover with the beef stew.

Bourguignon is always better when prepared the day before and re-heated.  This is true for most slow cooked (braised) stews.

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