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
skinnymixer's Beef Bourguignon
- 1 medium brown onion peeled, quartered
- 3 garlic cloves peeled
- 100 g | 3.5 oz speck or streaky bacon thinly sliced
- 20 g | 0.7 oz olive oil
- 700 g | 24.7 oz gravy beef trimmed and cubed medium/small
- 300 g | 10.6 oz liquid beef stock or 300 g water + 1 Tbsp beef stock concentrate
- 200 g | 7 oz red wine I used Pure Vision Organic Merlot
- 100 g | 3.5 oz small shallots peeled, whole
- 50 g | 1.8 oz tomato paste
- 2 x bay leaf
- 5 sprigs of fresh thyme
- 1/2 - 1 tsp salt
- 1/2 tsp cracked black pepper
- 100 g | 3.5 oz 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°C or 212°F/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.
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.