Beef Bourguignon with Dried Fruits
Beef Bourguignon is a stew of meat slowly simmered in hearty brown sauce. This stove top stew is loaded with flavours and is easy to prepare. There’s a reason this dish is a culinary cult-classic, and your guests will see and taste why.

Ingredients
Beef Bourguignon with Dried Fruits
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E£0.0
Beef Bourguignon With Dried Fruits:
Olive oil
/ml
120.0 ml
0%
Beef Cut into 1-inch cubes
/kg
2.0 kg
0%
Onion, finely grated
/g
400.0 g
0%
Carrots, cubes
/g
200.0 g
0%
Dried fruits mix
/g
500.0 g
0%
Arabic Spices Mix
/g
40.0 g
0%
Salt and black pepper
/tbsp
1.0 tbsp
0%
Garlic puree
/tbsp
2.0 tbsp
0%
Water
/ml
2000.0 ml
0%
Knorr Demi Glace Base (6x750g)
/g
200.0 g
0%

Cooking Cream
/ml
300.0 ml
0%
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Beef Bourguignon With Dried Fruits:
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Olive oil 120.0 ml
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Beef Cut into 1-inch cubes 2.0 kg
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Onion, finely grated 400.0 g
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Carrots, cubes 200.0 g
-
Dried fruits mix 500.0 g
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Arabic Spices Mix 40.0 g
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Salt and black pepper 1.0 tbsp
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Garlic puree 2.0 tbsp
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Water 2000.0 ml
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Cooking Cream 300.0 ml
Preparation
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Beef Bourguignon With Dried Fruits:
- In a large cooking pot warm olive oil over medium heat, add the beef pieces and cook for a few minutes until brown. Remove the beef and set aside.
- In the same cooking pot over low-medium heat, sauté onion, carrot and dried fruits until onion is translucent and soft.
- Add Arabic spices mix, salt, and black pepper, return beef to the stove and cook for another minute or so, again stirring often.
- Add water, Knorr Demi Glace Base, simmer for 40 minutes, then add the cream and let it cook for extra 10 minutes.
- Serve with steamed rice or toasted/grilled bread rubbed with garlic clove, and fresh green salad dressed with balsamic vinegar.