Boeuf Bourguignon

Boeuf Bourguignon

This rich in flavour, French casserole, is a great alternative to a Sunday Roast.

Ingredients
  • 7.5ml cooking oil
  • 250g stewing steak, cubed
  • 25g streaky bacon, chopped
  • 7.5g flour
  • 75ml red wine
  • 7.5ml brandy
  • 75ml stock
  • good pinch of thyme
  • 1/2 bay leaf
  • 1/2 clove garlic, crushed
  • 6 shallots or tiny onions, whole
  • Salt and pepper to taste

Method

  1. Press the SAUTÉ button, then heat the oil in the bowl
  2. Brown the meat
  3. Add the flour, stir in the wine and brandy
  4. Add the other ingredients and season
  5. Press the KEEP WARM/CANCEL button, then press the PASTA button
  6. Bring to the boil, then press the KEEP WARM/CANCEL button
  7. Press the SLOW COOK button and cook for 8 hours
  8. Remove the bay leaf before serving