Beef Bourguignon with vegetables (one-pot dish)

  • Fullsteam Oven
  • Cooking cycle: P08S / S08 / Grill + steam roasting
  • 110 min
  • Meat

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.


  • 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