Boeuf Bourguignon

Ingredients for 4 people:

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

Optional:

• Pinch of cayenne

Preparation:

1. Add the clean mushrooms and cook at speed 1, 120 degrees, 5 minutes with a nut of butter and a splash of oil.
2. Season with salt and black pepper and set aside.
3. Place the shallots and carrot peeled and quartered in the mixing jug.
4. Crush at speed 10, 30 seconds.
5. Remove them from the mixing jug.
6. Put on the blade guard carefully.
7. Put half the butter and a dash of oil in the mixing jug. Mix in the bacon diced into large pieces and cook on speed 1, 120 degrees, 5 minutes.
8. Add the meat and cook at SL speed, 120 degrees, 5 minutes.
9. Add the onion and carrot.
10. Keep cooking at the same speed and temperature, 5 minutes.
11. Season with the salt and black pepper.
12. Add the garlic crushed with skin, some parsley stems, some fresh thyme branches and the bay leaf.
13. Add the wine and cook at speed 1, 90 degrees 2 hours.
14. If you see that the preparation begins to get dry, add more wine. At the end of cooking, the stew has to be creamy.
15. When 90 minutes have passed, open the cap being careful not to burn yourself with the steam. Place the steamer with the peeled and seasoned potatoes. Cook them for the next half hour.
16. Incorporate the cooked mushrooms plus the tomato concentrate, and cook at SL speed, 90 degrees, 2 minutes.
17. Serve the stew with the steamed potatoes.