Beef Bourguignon with Garlic Mash

  • 2:15 Time to table
  • 10 Portions


  1. Preheat over to 150°C fan forced.
  2. Heat oil in heavy-based pan; seal steak, remove from pan and set aside.
  3. Add onion, cook 3 minutes; add bacon cook a further 3 minutes. Add crushed garlic and tomato paste, cook for 1 minute.
  4. Return beef and any juices to the pan; add combined red wine, water and MAGGI Beef Booster; bring to the boil. Reduce heat; simmer for 1 ¼ hours.
  5. Add pickling onions and mushrooms, simmer, covered for 30 minutes.
  6. Meanwhile, place garlic on a roasting tray; drizzle with olive oil and season with salt and pepper, roast until the garlic is caramelised and soft. Remove roasted garlic cloves from skin and puree until smooth.
  7. Prepare MAGGI Mashed Potato according to the directions on the pack. Stir through garlic and chives.
  8. Serve Beef Bourguignon with garlic and chive mash.  

Recipe Details

21grMAGGI Classic Gluten Free Beef Flavoured Booster  
60grMAGGI Classic Gluten Free Mashed Potato Mix 4kg 
40mLOlive oil 
250grBaconCut into thin strips
30grTomato paste 
275mLRed wine 
2eaGarlicHalved crossways
20mLOlive oil 
1bunchChives, freshChopped
1.8kgBeef flank steak, rawDiced


Nutritional Analysis

Nutritional analysis per serving 
Energy (Kj)392
Protein (g)8.3
Fats, total (g)5.1
Fats, saturated (g)1.8
Carbohydrate, total (g)2.6
Sugars (g)0.7
Sodium (mg)142