Beef Bourguignon

Make on Drop
Serves 6-8 Prep Time 15 minutes   Cook Time 3 hours   Rated:

If you are a fan of French country cooking, then this surely is on your list. It is complex in flavour despite its simplicity, which really just demonstrates why the French are so good with food. Start with the best quality ingredients you can source. Play French cafe music while you sip the burgundy that is going into the pot and go get your beret on. Bon Appetit. Tres bien.

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Preheat oven to 160°C.


In a hot pan, brown the beef in the oil and set aside.


Place onion, garlic, bacon, carrot, celery and EVOO into the Thermomix bowl and chop 5 sec/speed 6. Cook 8 min/Varoma/speed 1/MC off.


Add beef stock, red wine, tomato paste, mushrooms, thyme, bay leaves, salt and pepper and stir to combine.


Place the flour in a large casserole dish and put the browned beef on top. mix together with your hands until the beef is well coated.


Pour over the mushroom mix and stir to combine.


Place in the oven with lid on for 2 hours. Remove lid and cook for another 1 hour.


Serve on top of cooked pasta, with a garnish of fresh thyme.


Any leftovers can be turned into a pot pie the next day. Just place the leftover filling in a small dish and cover with shortcrust or puff pastry, cut a few slits in the pastry, brush with egg wash and bake at 180°C for 20 minutes or until pastry is browned.

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