French food would be one of my favourite cuisines, because its often deliciously rich but humble. I have wanted to try my hand at a Beef Bourguignon recipe for quite some time now, but I was hesitant because I hadn’t yet mastered producing tender beef in the Thermomix. While I am not a big wine drinker, when I cook with wine I like to choose a good quality organic drinking wine to use, as having grown up on a market garden and vineyard, I know what goes onto grapes and into the soil (chemicals, fertilisers and sprays). Pure Vision is a 100% certified organic wine, made just down the road from the farm I grew up on in Virginia, and where I currently live. I believe strongly in supporting local businesses, which is why this isn’t a sponsored plug and just a passionate recommendation. I hope your family love this one, Love Nik xx
- 1 medium brown onion, peeled, quartered
- 3 garlic cloves, peeled
- 100 g speck or streaky bacon, thinly sliced
- 20 g olive oil
- 700 g gravy beef, trimmed and cubed medium/small
- 300 g liquid beef stock (or 300 g water + 1 Tbsp beef stock concentrate)
- 200 g red wine (I used Pure Vision Organic Merlot)
- 100 g small shallots, peeled, whole
- 50 g tomato paste
- 2 x bay leaf
- 5 sprigs of fresh thyme
- ½ - 1 tsp salt
- ½ tsp cracked black pepper
- 100 g button mushrooms, halved
- Add onion and garlic to mixer bowl, chop for 2 sec/speed 6/MC on. Scrape bowl down.
- Add speck and oil, cook for 5 min/100 degrees/speed 1/MC off.
- Add remaining ingredients, except for the mushrooms, and cook for 30 min/steaming temperature/slowest speed/MC off. Put the simmering basket over the hole to avoid making a mess of your kitchen.
- Add mushrooms and cook for a further 10 min/steaming temperature/slowest speed/MC off. Put the simmering basket over the hole to avoid making a mess of your kitchen. You may need a little more or less time depending on your thermal cooker - because beef tends to have different water content levels, watch this recipe closely towards the end to avoid the meat disintegrating or drying out.
Use your blunt blade for this recipe
At step 1 repeat if necessary.
At step 3 use ST temp and sp 1 if using an Intelli and 120 degrees and sp 1 if using a Supercook.
At step 4 use ST temp and sp 1 if using an Intelli and 120 degrees and sp 1 if using a Supercook.