• 4 persons
  • 25 minutes preparation time
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Boeuf bourguignon with potato wedges


  1. Get all the ingredients ready.
  2. Fry the onion in a little olive oil, add the mushrooms and the pointed pepper and fry.
  3. Add the boeuf bourguignon and bring to the boil; simmer gently. Season to taste with salt and pepper if required.
  4. Fry the potato wedges until golden and sprinkle with salt to taste.
  5. Fill a paper cone with the wedges and place on a plate. Serve the boeuf bourguignon in a bowl beside the wedges or spoon it over and around the wedges. Sprinkle some finely chopped parsley over the meat.

Suggestion: frozen wedges can be replaced by any deep-fried or shallow-fried potatoes.


  • 1 jar of authentic boeuf bourguignon
  • 200 gram onions (finely chopped)
  • 200 gram mushrooms (finely chopped)
  • 1 pointed pepper (diced)
  • 1 bag of frozen wedges
  • 1 sprig of parsley (garnish)
  • Olive oil
  • Salt and pepper