Beef Bourguignon

Recipe by: Chloe Dubois

★ ★ ★ ★ ☆ ☆ 3 ratings

Preparation : 6 h

Cooking : 0 min

Total time : 54 h

Rest : 48 h

Equipment

Cook Expert

6 people

250 ml beef stock

750 ml cabernet sauvignon

100 g diced bacon

2 medium sized carrots, peeled, thickly sliced

100 g diced mushroom

750 g beef chuck or brisket, vut into large dice

3 tbsp plain flour

2 tbsp tomato paste

1 large leek, thickly sliced

1 celery stick, thickly sliced

2 brwon onions, peeled, diced

2 leaves bay leaves

2 sprigs thyme

2 tsp black peppercorns

2 tbsp olive oil

Associated products

COOK EXPERT

RECIPE STEPS

1Mix together all ingredients except the stock, olive oil, plain flour and tomato paste and marinate.

2Strain the marinating ingredients, making sure you keep the liquid you strain off. Separate the beef and vegetables and set aside until required.

3Set the MAGIMIX EXPERT PROGRAMME to 7minutes/Speed 1A/140 degrees C with the cap off. Add the olive oil and bacon and run the programme.

Expert | 07:00 / 1A / 140°C

4Reset the EXPERT PROGRAMME to 12minutes/Speed 1A/140 degrees C. Add the marinated beef and run the programme. Stop the programme at 5 minutes and add the marinated vegetables. Restart the programme. Stop the programmeat9 minutes and add the flour, tomato paste, reserved red wine, stock and restart the programme and run to the end.

Expert | 12:00 / 1A / 140°C

5Place the lid on the bowl and reset the programme to 4hours/Speed 0/105 degrees C. When done, the meat should pull away with a fork, add another hour of cooking if required. Season to taste and serve with pomme puree.

Expert | 04:00:00 / 0 / 105°C

by David Bitton for Magimix

Recipes submitted by consumers are not tested by Magimix.

2 comments

meganjane

I didn’t marinate the carrot and onion and cooked the traditional way by sautéing onion, garlic and bacon. I felt there was too much liquid, so I’d do a reduction of the wine marinade with the herbs first next time.Very tasty. I marinade my beef for 3 days, so it was fall apart tender after only 2 ½ hours.

dennis2749

I cooked it precisely as specified. it was unpalatable as the wine dominated and there was too much of it. there was too much liquid. i repeated it in the Cocotte reducing the wine by 2/3 and browned the meat and then sautéed the vegetables. I also added mushrooms as is traditional. I also added half a cup of beef stock. It was excellent.