Beef bourguignon with gratins

Beef bourguignon with gratins

Typically French and oh so tasty! Just take your time. The French guests at the table will really enjoy it. And those gratins that are served with it are unbeatable!

Ingredients Beef bourguignon with gratins (10 servings)

  • 10 Aviko Potato Gratins Cream & Cheese 
  • 5 cloves of garlic 
  • 2 kg stewing beef, cubed 
  • 2.5 onion, coarsely chopped 
  • 8 carrots in different colours, roughly chopped 
  • 2.5 stalks celery, roughly chopped 
  • 10 sprigs of thyme 
  • 5 bay leaves 
  • 12 juniper berries 
  • 5 cloves 
  • 2 l red Burgundy wine 
  • 125 g butter 
  • 500 g smoked bacon, in strips 
  • 8 tbsp flour 
  • 625 g mushrooms, in wedges 
  • 375 g celeriac 
  • 175 g Emmentaler 
Beef bourguignon with gratins full


30 minutes preparation
Wait 1 night 
3 hours oven 

  • Crush and peel the garlic. Place the garlic with the meat, onion, carrot, celery, thyme and bay leaf in a bowl. 
  • Crush the juniper berries (in a mortar) and add them with the cloves and salt and pepper to taste. 
  • Pour in the wine and let the meat marinate overnight in the refrigerator, covered. 
  • Preheat the oven to 95°C. Transfer the contents of the pot of stew into a sieve and collect the marinade. 
  • Remove the juniper berries, cloves, thyme and bay leaf from the vegetables. Keep the meat and vegetables separate. 
  • Melt the butter in a frying pan. Fry the bacon strips until crispy for 4 minutes. Stir in the meat and brown on all sides for 5 minutes. Fry the mushrooms for 3 minutes. Add the marinated vegetables. 
  • Sprinkle the meat and vegetables with the flour and fry for 1 minute. Pour the collected marinade into the pan and bring to a boil. 
  • Turn the heat to low, put the lid on the pan and cook the meat in the preheated oven for 2.5 hours. 
  • Add salt and pepper to taste. Remove the pan with stew from the heat. 
  • Increase the oven temperature to 220°C. Build towers in the baking dish by stacking 1 slice of celeriac, 1 gratin and 1 slice of cheese. 
  • Bake the gratins according to the directions on the package. Serve with the stew. 

Variation Tip: The meat can also be stewed on the stove over very low heat for 2 hours. If your oven can't go lower than 120°C, keep it for 2 hours.