Beef Bourguignon
| Serves: 4 | Course: Main | Categories: Beef | Machine: Food Processor | Total time: 5 hours |
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.
Ingredients
- 800g Beef (sirloin)
- 500g Onion
- 500g Carrots
- 300ml Red wine
- 75g Butter
- 1 Bouquet garni
- 1 tbsp Flour
- Seasoning to taste
Tools
- Heat and Splashguard
- Stirring Tool
- Food Processor
Method
- 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
- 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
- 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
- Add the meat and set the temperature to 140ºC and stirring speed 3. Cook for 5 minutes. Time: 5 mins | Temperature: 140ºC | Speed: 3
- 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
- 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
- Season if necessary, leave to stand for 30 minutes or overnight in the fridge to rest the meat. Gently reheat and serve.