Bœuf Bourguignon with Dark Chocolate
The French classic, traditionally made with bacon, mushrooms and red wine, get a surprise twist with the velvety addition of dark chocolate. Your guests simply won’t get enough of this sumptuous, decadent version of tender beef and vegetables in a deep and hearty sauce.
Ingredients
Bœuf Bourguignon with Dark Chocolate
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$0.0
Demi-Glace
Water
/g
1000.0 g
0%
Knorr Demi Glace Brown Sauce Mix 1kg
/g
80.0 g
0%
Points
Bœuf Bourguignon
Beef Shortribs, cut 2 by 2cm
/g
1200.0 g
0%
Vegetable Oil
/g
30.0 g
0%
Bacon, diced
/g
200.0 g
0%
Carrot, roll cut
/g
150.0 g
0%
Onion, roll cut
/g
200.0 g
0%
Garlic
/g
80.0 g
0%
Red Wine
/g
500.0 g
0%
Demi-Glace Sauce
/g
1000.0 g
0%
Bay Leaf
/g
1.0 g
0%
Thyme
/g
2.0 g
0%
Rosemary
/g
2.0 g
0%
Dark Chocolate
/g
60.0 g
0%
Vegetables
Spring Onions, washed, cut 10cm and grilled
/g
200.0 g
0%
New Potatoes, washed, cooked and cut in half
/g
200.0 g
0%
Artichokes, turned, cooked and cut in half
/g
400.0 g
0%
Brown Button Mushroom, cut and sautéed
/g
300.0 g
0%
Baby Turnip, washed and boiled
/g
200.0 g
0%
Baby Carrots, washed and boiled
/g
200.0 g
0%
Before Serving
Parsley, chopped
/g
5.0 g
0%
/
Demi-Glace
-
Water 1000.0 g
Bœuf Bourguignon
-
Beef Shortribs, cut 2 by 2cm 1200.0 g
-
Vegetable Oil 30.0 g
-
Bacon, diced 200.0 g
-
Carrot, roll cut 150.0 g
-
Onion, roll cut 200.0 g
-
Garlic 80.0 g
-
Red Wine 500.0 g
-
Demi-Glace Sauce 1000.0 g
-
Bay Leaf 1.0 g
-
Thyme 2.0 g
-
Rosemary 2.0 g
-
Dark Chocolate 60.0 g
Vegetables
-
Spring Onions, washed, cut 10cm and grilled 200.0 g
-
New Potatoes, washed, cooked and cut in half 200.0 g
-
Artichokes, turned, cooked and cut in half 400.0 g
-
Brown Button Mushroom, cut and sautéed 300.0 g
-
Baby Turnip, washed and boiled 200.0 g
-
Baby Carrots, washed and boiled 200.0 g
Before Serving
-
Parsley, chopped 5.0 g
Preparation
-
Demi-Glace
- Mix well Knorr Demi-Glace, water together and bring to boil.
-
Bœuf Bourguignon
- Brown and sear the beef with vegetable oil.
- Add in bacon, carrot, onion and garlic. Caramelize till fragrant and brown.
- Deglaze with red wine, reduce till half.
- Add in Demi-Glace sauce.
- Simmer for about 3 hours until the meat is tender.
- Strain the stew.
- Finish the sauce with dark chocolate.
- Bring the meat back in the sauce.
-
Vegetables
- Prepare the vegetables as mention above.
- Set aside, prepare for plating.
-
Before Serving
- Place up beef stew, add in vegetables and potatoes.
- Garnish with parsley.
- Ready to serve.
