Beef
BOUILLON PASTE
The reliable base for deeper gravies, sauces stwes and more.
Swipe to find out how Blenders Beef Bouillon creates stronger flavour foundations.
Product Overview
The Rich One – Deep roast beef flavour built for body and balance
This bouillon brings that just-roasted beef depth straight to the pot. No bones, no boiling, just pure flavour on demand. Its smooth paste format dissolves fast and blends clean, making it ideal for gravies, stews, casseroles and reductions. Meaty, reliable and full of character, it’s the kind of ingredient chefs trust when dishes need real weight and warmth.
Consistency that Enriches Like It Should Gives sauces, stews and more body, shine and balanced savour.
Adds Depth Withou Dominating Meaty richness that complements your pr rather than competin with it.
Quick to Use, Built for Volume Smooth, reliable and made to perform under pressure in high-output kitchens.
Pack Size:
880g
Why Chefs love it:
Bold Roast Beef Flavour: Brings serious layers of depth to gravies, stews and sauces.
Reliable in Volume: Delivers the same full-bodied taste every time.
Time-Saving Paste: Blends fast for speed and ease in prep.
Versatile Across Applications: Works in slow cooks, reductions, sauces and more.
Product Specs:
Allergens: Contains Celery
Allergens: Contains Celery
Shelf Life: 24 months
Pack Sizes: 880g
No Artificial Colours or
FRENCH ONION SOUP
Elevate the flavours of a classic French Onion Soup with our signature beef bouillon and red onion relish.
Ingredients
1.5kg Spanish onions, thinly sliced
100g butter
22g Blenders Beef Bouillon, (dissolved in 1ltr of hot water)
4tbsp Blenders Red Onion Relish
4 slices of Bloomer Bread
200g Gruyere Cheese
Salt & Pepper to taste
Allergens: Contains Gluten, Eggs, Milk, Celery, Sulphites
PREP TIME 10 MIN COOK TIME 45 MIN SERVINGS 4
Method
1 In a pot melt the butter and add the sliced onions, sauté on a high heat for about 5 minutes to brown the onions Reduce the heat to low and add the red onion relish, allow to cook on a low heat for a further 20-25 minutes, add the beef bouillon and continue to simmer for about 15 minutes
2 With the bowl you’ll be using to serve the soup, cut the bread so it just fits on the top of the bowl, grate the gruyere cheese on top and place in a hot oven for about 4-5 minutes to melt
3.Divide the soup into the bowls and place the toasted bread on top, add some more cheese and return to the oven for about 5 minutes and serve
Menu Inspiration
COTTAGE PIE
This Cottage Pie is the ultimate comfort food, smothered in Roast Gravy with a hint of Ketchup for that extra tomato kick.
Ingredients
700g minced beef or lamb
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
100g Blenders Ketchup
2tbsp all-purpose flour
250ml Blenders Beef Bouillon
1 cup frozen peas
1tsp Worcestershire Sauce
Salt and pepper, to taste
Olive oil for cooking
For the Mashed Potato Topping:
900g rooster potatoes, peeled and cut into chunks
4 tablespoons butter
120ml milk
Salt and pepper, to taste
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Gluten, Eggs, Milk, Celery
Method
1.Place the peeled and diced potatoes in a large pot of salted water. Bring the water to a boil and cook the potatoes until they are tender, about 15-20 minutes. Drain the potatoes. Mash the cooked potatoes with a potato masher or use a potato ricer for a smoother consistency. Add the butter and milk, then continue mashing until the potatoes are creamy and smooth. Season with salt and pepper to taste. Set aside.
2.Preheat your oven to 190°C. In a large saucepan, heat some olive oil over medium heat. Add the chopped onions and cook until they become translucent, about 3-4 minutes. Add the minced garlic, diced carrots, and diced celery to the pan. Cook for an additional 5 minutes until the vegetables start to soften. Add the minced beef to the pan and cook, breaking it up with a spatula, until it’s browned and cooked through.
3.Stir in the Blenders tomato ketchup and flour and cook for another 2-3 minutes to remove the raw flour taste. Pour in the beef stock and Worcestershire sauce, stirring well to combine. Simmer for about 10-15 minutes until the mixture thickens. If it gets too thick, you can add a bit more stock. Stir in the frozen peas and cook for an additional 2-3 minutes. Season the meat mixture with salt and pepper to taste.
4.Transfer the meat filling to a baking dish. Spread the mashed potatoes evenly over the meat filling in the baking dish. You can use a fork to create a textured top for the cottage pie. Place the dish in the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and the filling is bubbling. Allow the cottage pie to cool for a few minutes before serving.
5.Best served hot!
Menu Inspiration
BEEF CHEEK BURGER WITH CAJUN SAUCE, BLUE CHEESE DRESSING & PICKLED PINK ONION
This Beef Cheek Burger features tender slowcooked beef cheek, Blenders Cajun Sauce, and Blue Cheese Dressing, topped with pickled pink onion, lettuce, and tomato. Served with sweet potato fries, it’s a flavour-packed meal that’s sure to satisfy.
Ingredients
For the Beef Cheeks:
500g beef cheeks
2 cups water
2 tbsp Blenders Beef Bouillon
1 onion, quartered
2 cloves garlic, smashed
1 carrot, chopped
1 celery stalk, chopped
2 sprigs thyme
1 bay leaf
Salt and pepper to taste
For the Burger Patties:
500g beef cheek meat (slow-cooked and shredded)
1 small onion, finely chopped
1 clove garlic, minced
1 egg
Salt and pepper to taste
For the Toppings:
3 tbsp Blenders Cajun Sauce
3 tbsp Blenders Blue Cheese Dressing
Pickled pink onions
Lettuce leaves
Tomato slices
Allergens: Contains Barley - Malt Vinegar (Gluten Free), Gluten, Eggs, Soyabeans, Milk, Celery, Mustard
Method
1.Slow-Cook the Beef Cheeks: In a large pot, combine beef cheeks, water, Blenders Beef Bouillon, onion, garlic, carrot, celery, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, or until the beef is tender and easily shredded. Remove beef cheeks, let them cool slightly, then shred the meat, discarding any excess fat.
2.Prepare the Burger Patties: In a bowl, mix shredded beef cheek meat with chopped onion, minced garlic, egg, salt, and pepper. Form the mixture into 4 patties. In a skillet over medium heat, cook patties for 4-5 minutes per side, or until heated through and slightly crispy on the outside.
3.Assemble the Burgers; Toast burger buns lightly if desired. Spread Blenders Cajun Sauce on the bottom half of each bun. Place a lettuce leaf on each bun base. Place a beef patty on top of the lettuce. Top with tomato slices and pickled pink onions. Drizzle Blenders Blue Cheese Dressing over the toppings. Cap with the top half of the bun.
4.Serve: Serve with sweet potato fries.