Like all hearty stews, beef bourguignon has its origins in the Middle Ages when it offered a way to tenderise tough meat and provide sustenance for many. But the recipe didn’t reach French restaurants until 1903 when the king of chefs, Auguste Escoffier, published its ingredients and method. Almost overnight, boeuf bourguignon became a fine dining sensation at tables in Paris, London and New York.
The difference between this and the classic beef stew is the use of red wine, as the dish originates from Burgundy, a place that is famous for the production of red wine. We have also used beef cheeks for this dish for the robust flavours and unique texture. The fat content is low but the cut is extremely tender when cooked properly in long hours. All the factors combined make this one of our signature dish that captures the essence of casserole cooking.
Water, Veal Cheek, Beef Stock, Carrot, Red Wine, Sage, Butter, Flour, Onion, Salt, Black Pepper, Bay Leaf
Remove outer bag and keep inner packet intact. Simmer packet in boiling water for 6-8 minutes, pour out content and enjoy.
Remove content from all packets and put it into a microwavable container. Reheat in 600W for 5.5 to 6 minutes and enjoy.
Keep frozen at -18°C.
250g • 1 serving
Made in Hong Kong
*Photos are for reference only. Edible Stories insists in creating authentic products, customers can be rest assured
Edible Stories is the latest concept from a central kitchen in Hong Kong established in 2016. The concept is not about creating singular products or just churning out recipes. Instead, we aim to present food in a more complete way and elevate the entire dining experience.