Boeuf Bourguignon

Boeuf Bourguignon

With Gratin Dauphinois & French Onion Soup
Beef, Pork
Chef Thomas Bellec brings you a truly romantic meal kit of traditional French recipes that will warm the heart. This meal kit includes a rich and bold Boeuf Bourgignon, cheesy and creamy Gratin Dauphinois and the perfect French Onion Soup. Bon Appetit!
Serves 2
•   Easy Prep
•   Ready in 50 Minutes


Out of stock


Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout


  • 750g Boeuf Bourguignon
  • 1lb Gratin Dauphinois
  • 500g French Onion Soup
  • 20g Picked Parsley
  • 100g Grated Swiss Cheese
  • 4pcs Baguette Crostini


Baking Sheet, Small Sauce Pot with Lid, Cutting Board, Chef’s Knife, Spatula, Spoon or Fork, Salt and Pepper, Water


  1. Preheat oven to 375°F. Remove plastic lid and place Gratin Dauphinois on a baking sheet and bake in oven for 50 minutes. Bake until top of the Gratin is evenly caramelized.
  2. Remove Gratin Dauphinois from oven. Allow to rest.
  1. Bring a medium stock pot with 4L of water up to a boil, then reduce to a medium simmer. Place Boeuf Bourguignon bag into the water. Poach the bag for 15 minutes.
  2. Remove bag from water and allow to cool for 2-3 minutes. Cut open bag and transfer contents to a serving bowl. Finely chop parsley and use to garnish Boeuf Bourguignon.
  1. Cut open bag of French Onion Soup and transfer contents into a small pot. Bring soup to a boil.
  2. Once soup has come to a boil, transfer soup into Ceramic Soup Bowls or any oven safe bowl. Chef Tip: Coffee mugs are amazing for French Onion Soup!
  3. Place Baguette Crostini on top of soup, sprinkle Swiss Cheese on top of crostini. Broil in oven for 3-5 minutes, until cheese is melted and golden brown. Remove from oven.
  1. Divide the Gratin Dauphinois and place onto plates and add desired amount of Boeuf Bourguignon. Garnish Boeuf with Parsley.
  2. Serve with French Onion Soup to the side.
  3. Bon Appetit!

Thomas Bellec

Executive Chef