skinnymixer's Beef Bourguignon
Servings: 6
Calories: 289kcal
Ingredients
- 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 | 10.6 oz 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
- 1/2 - 1 tsp salt
- 1/2 tsp cracked black pepper
- 100 g button mushrooms halved
Instructions
- 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 temp/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 temp/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.
Notes
Bellini Users
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.
Nutrition
Serving: 200g | Calories: 289kcal | Carbohydrates: 3.7g | Protein: 30.9g | Fat: 14.5g | Saturated Fat: 4.6g | Sodium: 981mg | Sugar: 3.1g
