Boeuf Bourguignon

Ingredients for 4 people:

• 200 g small mushrooms
• 60 g butter
• Extra virgin olive oil
• Salt, black pepper
• 5 shallots or a large sweet onion
• 1 carrot
• 150 g fresh bacon
• 650 g top beef sirloin cap, coarsely diced
• 1 clove of garlic
• A few sprigs of parsley
• Fresh thyme
• ½ bay leaf
• 700 g red wine
• 400 g small potatoes
• 1 tbsp tomato concentrate

Optional:

• Pinch of cayenne

Preparation:

1. Add the cleaned mushrooms and cook on speed 1, 120 degrees, 5 minutes with a knob of butter and a drizzle of oil.
2. Season with salt and pepper and set aside.
3. Place the peeled and quartered shallots and carrots in the mixing jar.
4. Blend on speed 8, 30 seconds.
5. Remove from the blender.
6. Carefully replace the blade guard.
7. Place half the butter and a drizzle of oil in the mixing jar. Mix in the coarsely chopped bacon and cook on speed 1, 120 degrees, 5 minutes.
8. Add the meat and cook on speed 1, 120 degrees, 5 minutes.
9. Add the onion and carrot.
10. Continue cooking at the same speed and temperature, 5 minutes.
11. Season with salt and pepper.
12. Add the crushed garlic in its skins, some parsley stalks, a few sprigs of fresh thyme and the bay leaf.
13. Douse with the wine and select “sauce”, speed 1, 90 degrees, 60 minutes.
14. If the mixture starts to become dry, add more wine.
15. Repeat the programme for a further 30 minutes.
16. At the end of the cooking time, the stew should be creamy.
17. When 90 minutes have passed, open the lid, taking care not to burn yourself with the steam.
18. Place the steamer with the peeled and seasoned potatoes.
19. Cook the meat and potatoes in the steamer for the next half hour.
20. Add the cooked mushrooms, the tomato concentrate and cook at speed 0, 90 degrees, 2 minutes.
21. Serve the stew with the steamed potatoes.