About the dish
A traditional red wine braised beef stew with Chantenay carrots, chestnut mushrooms and onions, accompanied by a creamed potato purée with freshly chopped parsley and fried shallots.
MEP
Knife & Fork
Ingredients
1 each Beef Bourguignon DK
20g Chestnut mushrooms - cooked
1 pinch salt
30g Chantenay carrots
150g Vegan creamed potato purée SR
0.5g Parsley - Chiffonade
1g Fried shallots
Video
Recommendations
DRINKS
Château Des Gravières
This wine is very popular and
for good reason, it’s simply delicious with strong flavours such as beef. The salty, smoky flavours in this dish are magical with the red fruit flavours in the wine.
Ginger Beer
Your guests will be amazed with the strong ginger flavour and fiery kick this drink gives. The rich warming flavours in the dish will complement the ginger flavours without overpowering each other.
SIDES
This dish will be great with some more greens, our french beans amandin and tenderstem broccoli are both great sides to recommend here.
It’s widely accepted that Bourguignon started as a peasants’ recipe, possibly dating as far back as the Middle Ages, as a way to slow-cook tough, unwanted cuts of meat using ingredients they had on hand. Beef Bourguignon was first mentioned in cookbooks in 1903, by chef Auguste Escoffier.
