Beef Bourguignon with vegetables (one-pot dish)
Ingredients (serves 4)
- Beef (tenderloin, roastbeef,
- brisket) 500 g
- Smoked bacon 100 g
- Oil 40 g
- Garlic cloves 2 pcs.
- Butter 30 g
- Carrot 150 g
- Leek (white part) 50 g
- Onion 50 g
- Wheat flour 20 g
- Beef stock (water optionally) 250 ml
- Dry red wine 200 g
- Cognac (optionally) 50 ml
- Tomato paste 20 g
- Champignons 100 g
- Shallots or 20 marinated
- baby onions 50 g
- Salt, pepper, thyme, parsley to taste
- Bay leaves 2 pcs.
Method:
- Cut the beef into 3-4 cm pieces.
- Place the diced bacon in a large, heated frying pan and fry until browned.
- Then put it into a bowl, leave the fat in the pan, add oil and half of the butter, fry the meat pieces on each side until firmly browned.
- Add the remaining fat and fry the garlic, sliced carrot, leek and chopped onion.
- Sprinkle with flour, mix, season with salt, pepper, simmer for about 5 minutes under cover.
- Put all the ingredients into a larger casserole dish. Pour in stock, wine, cognac and tomato paste and bring to a boil.
- Add bay leaf, chopped thyme, chopped parsley, then add meat with bacon and bring to a boil.
- Put the dish in the oven set to Grill + steam roasting / P08S cycle.
- In the frying pan, on the remaining butter, fry the peeled shallots and whole champignons (marinated onions cannot be fried), add about 30 min before the end of roasting.
Chef's suggestion:
Beef Bourguignon tastes best cooked the day before and reheated in the oven on the Steaming / P01S cycle. Serve with mashed potatoes, noodles, root vegetables or with a crispy baguette.
See other recipes for
FullSteam oven
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