My EChef

Recipes Index

Our Example recipes are designed to show you the functionality of our RECIPE CALCULATION SYSTEM.

Save time writing up and calculating recipes. Create recipes using your ingredients database, then let MyEChef calculate the recipe costs automatically - and as ingredients prices change so do all recipe calculations without you having to start from scratch.

ALLERGEN INFORMATION is attached to the ingredients, which automatically pulls through and displays in your recipes and can shared with both FOH & BOH to inform your customers.

Our yield calculator built into ingredients is a valuable tool for accurately calculating dishes, for example, if you are buying whole striploins and trimming them down before cutting them into steaks you could potentially loose 10% of the striploin before you start portioning there fore increasing the value of the trimmed steak by 10%.

All your own recipes will be built from your own supplier price lists so you can accurately and easily cost out dishes before they go live on your menus.

Easily calculate and multiply batch recipes in seconds for ease of preparation and costing.

Automatically calculate your required GROSS PROFIT on every individual recipe and test your ideal menu prices for profitability.

Build sub recipes, which are used by MyEChef just like ingredients that can be pulled through into plated recipes massively simplify calculations and means parts of recipes only need to be recorded once.

Create your methods including multiple photographs in order to make recipes easy to follow and produced consistently.

To drive presentation consistency of your plated recipes, so that your customers receive the dish the same every time.

Build in your COURSES, NATIONALITIES AND CATEGORIES to easily search through your recipes.

Search for Recipes by

Save Recipe

You need to login or register to bookmark/favorite this content.

Beef Bourguignon

Our take on the classic,

  • Skill: 3 Eggs
  • Recipe Type: Sub Recipe
  • Preparation Time: 2 hours 30 minutes
  • Service Time: 10 minutes
  • Perfect For: Main Courses


This recipe makes x 400g portion(s).

Ingredients List Quantity Cost
{{ ingredient.ingredients[0].title }} i

Required Sub Recipes

Equipment Needed

Wide based Sauce Pan with lid
Red chopping board
Brown chopping board
Turning knife
Cooks knife
Baking paper


{{ allergens.all.join(', ') }}

Sub-recipe Allergens

{{ title }} {{ allergens.join(', ') }}



  1. Beef – Place the raw meat on a jay cloth and allow to dry, Season the flour and roll the beef in it
  2. Bacon – Slice across the bacon 2mm thick
  3. Shallots – Remove the skin but leave whole
  4. Mushrooms – Half the smaller ones and quarter any large ones
  5. Thyme – Pick and finely chop
  6. Parsley – Pick and finely chop
  7. Butter – Dice 2cm
  8. Lard – Dice 2cm
  9. Carrot – Chop into 4 cm pieces and turn them into barrel shapes
  10. Onion – Finely dice 1mm
  11. Stock – boil water and mix with the stock cubes
  12. Oven – Preheat to 150°c


  1. Place the pan on a high flame and add in the lard
  2. Once the lard has melted and is very hot add in the beef piece by piece allowing space between each piece so to colour and not stew
  3. Colour all the way round and set a side in a colander over a bowl to catch all the juices
  4. Repeat the process until all of your beef is browned
  5. Once all the beef is removed from the pan add in the bacon and allow to cook out once coloured add in the shallots and colour
  6. Add to this the onion, thyme, bay leaves and carrot cook until the onion has gone translucent
  7. Add in the tomato puree and cook out for a few minutes stirring regularly
  8. Add in the wine Worchester sauce and stock, with a wooden spoon scrape the base of the pan to release all the lovely caramelised goodness from the bottom
  9. Add the beef and the drained juices back into the pan
  10. Cut a circle out of the baking paper to sit perfectly inside the pan on top of the Bourguignon
  11. Place in the oven for 2/3 hours, check the beef after 2 hours if it needs longer put it back in
  12. Once you remove the pan from the oven check to see if the sauce has thickened enough, if it hasn’t then carefully remove the meat and veg with a slotted spoon from the pan, place the sauce pan on the hob and reduce to your required consistency
  13. Add the meat, veg and parsley back into the sauce and gently stir through
  14. Ready to serve or separate into portions and cool, store in the fridge until required

Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
{{ line.title }} {{ line.calories }} {{ line.protein }} {{ line.saturated_fats }} {{ line.other_fats }} {{ line.starch }} {{ line.sugar }} {{ line.fibre }} {{ line.salt }}
Totals {{ nutritional_info.totals.calories.value }} {{ nutritional_info.totals.protein.value }} {{ nutritional_info.totals.saturated_fats.value }} {{ nutritional_info.totals.other_fats.value }} {{ nutritional_info.totals.starch.value }} {{ nutritional_info.totals.sugar.value }} {{ nutritional_info.totals.fibre.value }} {{ nutritional_info.totals.salt.value }}

Supported by The Idea Bureau
© 2018 - MyEChef Ltd, Registered in England & Wales #8612261. Chefs In Business Limited, Registered in England & Wales #07842736

Are you sure?

Logout ×

Login to MyEChef Ltd.

Lost Password