Boeuf Bourguignon
This classic French Boeuf Bourguignon features melt-in-your-mouth marinated beef simmered in a rich, velvety red wine sauce—cooked to total perfection in your Thermomix®.
Servings: 4
Calories: 242kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
- Gefrierbeutel
- Pfanne
Zutaten
Ingredients
- 800 g Beef chuck roast or round roast (approx. 28 oz)
- 2 Onions
- 300 g Red wine Dry, e.g., Pinot Noir or Burgundy (approx. 10.5 oz)
- 1 tsp Thyme dried
- 2 Bay leaves
- 1 tsp Black peppercorns crushed
- 3 Garlic cloves
- 8 Shallots
- 3 Carrots approx. 200 g
- 15 g Oil canola or sunflower oil (approx. 0.5 oz)
- 1-2 tbsp Tomato paste
- 200 g Beef stock (approx. 7 oz)
- ½ tsp Salt
- 200 g Fresh mushrooms (approx. 7 oz)
- 125 g Bacon diced / lardons (approx. 4.5 oz)
Zubereitung
- 800 g BeefCut the beef into approximately 3 cm cubes.
- 2 OnionsPeel and halve the onions. Add them to the mixing bowl and chop for 4 sec / speed 5.
- 800 g Beef, 2 Onions, 300 g Red wine, 1 tsp Thyme, 2 Bay leaves, 1 tsp Black peppercornsTransfer the beef, red wine, chopped onions, thyme, bay leaf, and crushed peppercorns to a large ziplock bag. Seal tightly and let it marinate in the fridge for at least 8 hours or overnight for maximum flavor.
- 3 Garlic cloves, 8 Shallots, 3 CarrotsPeel the shallots and halve them lengthwise. Peel the garlic cloves. Peel the carrots and slice them into coins.
- 3 Garlic cloves, 8 Shallots, 3 Carrots, 15 g OilAdd the prepared veggies to the mixing bowl along with the oil and sauté for 5 min / Varoma® / reverse mode / speed 1.
- 1-2 tbsp Tomato pasteAdd the tomato paste and sauté without the measuring cup for another 2 min / Varoma® / reverse mode / speed 1.
- 200 g Beef stock, ½ tsp SaltNext, add the beef along with its marinade, beef stock, and ½ tsp salt. Cook for 80–90 min / 100°C (210°F) / reverse mode / speed 1. (Check the beef for tenderness at 80 minutes and extend the cooking time slightly if needed.)
- 200 g Fresh mushroomsClean the mushrooms, trim the dry stem ends, and quarter them. Add them to the mixing bowl, gently stir in, and cook for a final 15 min / 100°C (210°F) / reverse mode / speed 1.
- 125 g BaconMeanwhile, cook the diced bacon in a skillet until crispy. Remove with a slotted spoon and drain on paper towels to remove excess grease.
- 125 g BaconGive the Boeuf Bourguignon a quick taste test before serving and adjust seasoning if needed (keep in mind the crispy bacon will add extra saltiness!). Garnish with the bacon and fresh parsley, then serve warm alongside your favorite side—creamy mashed potatoes are amazing here!
