Boeuf Bourguignon: A ready to eat, heart-warming, quality meal to try this season.  

Boeuf Bourguignon: A ready to eat, heart-warming, quality meal to try this season.  

Feb 08, 2023Gabriella Knight

This classic French stew hails from Burgundy and traditionally uses the region’s red wine. Boeuf bourguignon is made with quality ingredients and is definitely a little more than your average stew.

Boeuf Bourguignon is a hearty beef stew with a delicious and bold flavour. The beef is slow cooked in red wine with smoked bacon lardons, beef stock, and aromatics until it’s melts in your mouth tender. This is the perfect meal with the addition of carrots, button mushrooms, and baby onions.

Substantial and fulling with a minimum shelf life of 6 months, it is ideal for restaurants who want to show off by providing a quality classic meal, quick and easy for the kitchen team either on the specials board or as a staple on the menu.

Serving Suggestions

The list of things to serve with Boeuf Bourguignon is endless; here are a few suggestions:

  • Served with mashed potato
  • Spooned over rice with a side of green beans
  • Simply served with crusty bread
  • Served with garlic and parsley new potatoes
  • Or, if you are trying to impress, dish it up with another classic like potato dauphinoise.

Easy to prepare

Defrost the product prior to cooking.

Once defrosted, pour into a saucepan.

Bring to a simmer over low heat, occasionally stirring until piping hot.

Serve immediately.

Alternatively, for Rational SCC users, reheat from frozen on steam setting for 35 minutes with full fan until piping hot.

Base sauces, finishing sauces, Italian pasta sauces, classics, take a look at our range here. If you’d like a sample of our Boeuf Bourguignon, we’ll get it delivered to you, email us or call one of the sales team to discuss further.


Menu Design

Our Client Services team of experienced, qualified chefs, alongside our Commercial Team, can support you with planning, designing, and costing your menu along with portion management and recipe guidance.

About Mustard Foods

The Mustard Group was founded in 1974. In the nineties, Mustard Catering, led by Glynn Woodin, revolutionised London’s high-end catering sector and took Mustard to the top, catering at venues across London, including The Royal Academy, The Wallace Collection and the V&A.

In the mid-2000s, the casual dining sector began to change. Growing restaurant groups needed strategic food partners with development, advisory and production facilities to support their growth and by 2009, with the establishment of Mustard Foods, Mustard had started supplying a select group of London hotels, pubs and restaurants.

The essence of what made Mustard great in the eighties and nineties remains core to Mustard Foods today: quality, consistency, and integrity.

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