|Preparation : 15 min||Resting : -|
|Cooking : 2 hr 25 min||Equipment :|
|Difficulty :||Rating : 18 rates|
|Download the recipe :|
|Programmes :||accessories :|
|1||kg beef chuck, diced (3-4cm)
|3||carrots (300g), sliced
|500||ml red wine
|150||g smoked lardons or bacon
|2||tbsp tomato puree
|2||tsp rich beef stock
|1||Start the day before serving: marinate* the diced beef overnight in red wine with|
the sliced carrots, onion and bouquet garni*.
|2||The following day: take the beef out of the marinade and set aside. Put the lardons|
or the smoked bacon, diced beef, oil and garlic in the metal bowl. Run the
EXPERT programme, 5 minutes/speed 2A/110 °C.
|3||Add the marinated* carrots and onion, 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.
|4||Add the cornflour (diluted in 4 tbsp of cold water beforhand) then restart the|
EXPERT programme, 2 hours/speed 1A/95 °C.
|5||The meat should be tender when cooked. If necessary, continue the cooking|
15-30 minutes/speed 0/95 °C (without the cap, to reduce* the sauce).
Great recipe. Personally I'm not keen on stews, however gave it a try for my husbands benefit and absolutely loved it. Added ginger as per recommendation by someone else. Forgot the mushrooms, but will definitely add those next time. Lovely rich flavour! Will certainly do this again and again!
Very good recipe. Lovely flavour. I agree, it would be nice with some mushrooms added.
Delicious. I had never really liked beef bourguignon before but made it as my partner likes it. This is better than in the restaurant and something I would eat again and again.
would add some button mushrooms
This recipe is delicious and easy. Perfect to serve when having guests.