Beef bourguignon

New recipe

Preparation : 15 min	Resting : -
Cooking : 2 hr 25 min	Equipment :
Difficulty :	Rating : 18 rates
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Programmes :	accessories :

Serves 4/6 :

1	kg beef chuck, diced (3-4cm)
3	carrots (300g), sliced
1	onion, sliced
1	bouquet garni
500	ml red wine
2	garlic cloves
150	g smoked lardons or bacon
4	tbsp cornflour
2	tbsp tomato puree
	salt, pepper
2	tsp rich beef stock
3	tbsp oil

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).

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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MyMagimixer

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!

Mrs Miggins

Very good recipe. Lovely flavour. I agree, it would be nice with some mushrooms added.

Spice777

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.

Silvermoss

would add some button mushrooms

Minifliegenpilz

This recipe is delicious and easy. Perfect to serve when having guests.