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Beef bourguignon

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Beef bourguignon Cook Expert

Preparation : 15 min Resting : -
Cooking : 2 hr 25 min Equipment :
Difficulty :
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Programmes : accessories :

Serves 4/6 :
1 kg beef chuck
cut in 3-4cm cubes
3 carrots (300g)
sliced (4mm)
1 onion sliced
500 ml red wine
1 bouquet garni
2 cloves garlic, peeled, germ removed
150 g smoked lardons or bacon
4 tbsp cornflour mixed
with 4 tbsp of cold water
2 tbsp tomato puree
2 tsp rich beef stock
salt, pepper
1Start the day before: place the meat cubes in a large glass bowl, add the carrots, onion, bouquet garni and the wine; set aside to marinate overnight.
2The following day: take the beef cubes out of the marinade and set aside. Put the lardons or the smoked bacon, beef cubes, oil and garlic in the metal bowl. Run the EXPERT programme for 5 minutes/speed 2A/110 °C.
3Add the marinated carrots and onion, the bouquet garni, tomato puree and season with salt and pepper. Dilute the powdered beef stock in 200ml warm water and add to the metal bowl; cover the beef with the marinade. Run the EXPERT programme, 20 minutes/speed 1A/110 °C.
4Add the cornflour then restart the EXPERT programme for 2 hours/speed 1A/95 °C. The meat should be tender when cooked. If necessary, continue the cooking 15 to 30 minutes/speed 0/95°C (without the cap, to reduce* the sauce).
Modified on 06/06/2017
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

If you use another cut of beef than chuck, you may need to adjust the cooking time.
If the sauce is too thin, thicken with a little cornflour.
For a quicker version, reduce the marinade time.
You can add a bit of ginger to enhance the taste.


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