Beef Bourguignon


  • 2 kg of Beef Chunk( 2 inches cube)

  • 1 pc of carrot and 1 pc of white onion

  • 4 cups of Red Wine(Chaianti, Pinot Noir)

  • 2 tbsp. of Flour and 4 cups of Beef Stock 

  • 1 tbsp. of tomato paste, 2 pcs of garlic cloves

  • 1 tbsp. of thyme,1 pc bay leaf,4tbsp. of butter    

  • Herbs Bouquet(4 Parsley, 2 Thyme, 1 bay leaf)

  • 100 g Bottom Mushroom, 6 slices of Bacon

  • 500 g of Potato, 100 g of Cream

  • 50 g of Parmesan Cheese,  200 g of Pearl Onion


  1. Beef chunk trim and cut into 2 inches cube and put carrot onion (cube) bay leaves marinate together with red wine overnight.  

  2. Next day strain and dry meat and pan seared until golden brown then sauté vegetable until brown then add in tomato paste & flour cook a little then deglaze with red wine then add beef stock.

  3. Put everything cook at 160°C and 8-9 hr until meat soft.

  4. Then strain meat and reduce the stock until it thick. 

  5. For Mash potato,Wrapped potato with aluminum foil and bake at 180°C for 30 minutes and soft. Then take out skin and mash and pass through fine sieve. Reduce cream half then add mash potato. Add mash potato and cheese season with salt and pepper.

  6. Put bacon in oven 180°C around 10 minutes until crispy. Then put for garnish.