Beef bourguignon with gratins

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 

Method 

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.