Beef Bourguignon

Beef Bourguignon is a well known traditional French recipe. It is a stew prepared with beef braised in red wine, traditionally red Burgundy, and beef broth, generally flavoured with onions and a bouquet garni.

Preparation time:  10 minutes
Cooking time: 3 to 5 hours
Serves: 4 to 6

Attachments: Heat and Splashguard, Stirring Tool, Food Processor

Method

1. Dice the meat into 3cm cubes. Slice the onions and carrots in the Food processor using the thick slicing disc on speed 3. Speed: 3
2. Attach the Stirring Tool and add the butter to the bowl. Set the temperature to 140ºC and to stirring speed 3. Time: 2 mins | Temperature: 140ºC | Speed: 3
3. Once the butter has melted, add the onions and carrots and cook for 8 minutes on stirring speed 1. Time: 8 mins | Temperature: 140ºC | Speed: 1
4. Add the meat and set the temperature to 140ºC and stirring speed 3. Cook for 5 minutes. Time: 5 mins | Temperature: 140ºC | Speed: 3
5. Slowly add the wine, bouquet garni and flour. Fit the splashguard and bring to a simmer at 85ºC for 3 hours, continuing with stirring speed 3. Time: 3 hrs | Temperature: 85ºC | Speed: 3
6. If the meat needs longer to cook, reset the temperature to 85ºC and to stirring speed 3 for a further 2 hours. Time: 2 hrs | Temperature: 85ºC | Speed: 3
7. Season if necessary, leave to stand for 30 minutes or overnight in the fridge to rest the meat. Gently reheat and serve.

For more information see "Basic Recipes" chapter on the DVD provided