Chunks of tender beef in rich burgundy sauce with onions mushroom and fresh thyme on a bed of thick pasta
As seen in: Thermomix Dinners for Special Occasions

Thermomix Beef Bourguignon

by Tenina Holder
posted 18 May, 2020 (last updated 04 Jun, 2020)
  • Serves icon
    Serves
    6
  • Total Time icon
    Total Time
    3hrs 15mins
  • Calories icon
    Calories
    1035

Beef Bourguignon is renowned French dish and gatekeeper to French cuisine. It's one of the many meals chefs learn to cook in culinary school; and one that really earns you our stripes as a legitimate home cook. It's a simple dish, so give yourself a head start by getting the highest quality ingredients, which will enhance your cooking – regardless of the recipe. It's a fantastic choice for a cold Winter's night as it has complex and earthy tones, and is savory in the extreme. Put some time away in advance as cooking time is about 3 hours, but is zero maintenance thereafter. Serve and enjoy.

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As seen in: Thermomix Dinners for Special Occasions

INGREDIENTS

  • Chuck roast icon
    Chuck roast
    1⅛
    cubed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.86fl oz/50g (3¾ tbsp)
  • Beef stock icon
    Beef stock
    16.91fl oz/500g (2⅛ cups)
  • Red wine icon
    Red wine
    16.91fl oz/500g (2⅛ cups)
  • Tomato paste icon
    Tomato paste
    1.76oz/50g (about 3⅛ tbsp)
  • Brown mushrooms icon
    Brown mushrooms
    7.05oz/200g (about 2¼ cups)
    quartered
  • Button mushroom icon
    Button mushroom
    7.05oz/200g (about 6¾)
  • Fresh thyme icon
    Fresh thyme
    3 sprigs
  • Bay leaves icon
    Bay leaves
    2
  • Sea salt icon
    Sea salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • White flour icon
    White flour
    2 tbsp (0.60oz/17g)
  • Onion icon
    Onion
    3 (14.82oz/420g)
    quartered
  • Garlic clove icon
    Garlic clove
    3
  • Bacon icon
    Bacon
    8.82oz/250g (about 9)
    cubed
  • Carrot icon
    Carrot
    2 (3.53oz/100g)
    chopped
  • Celery stalk icon
    Celery stalk
    4 (6.35oz/180g)
    chopped
  • Fettuccine icon
    Fettuccine
    13.23oz/375g (about 4¼ cups)
    cooked
  • Fresh thyme icon
    Fresh thyme
    as needed

METHOD

  1. Pre-heat oven - 160°C
  2. Pre-heat Dutch oven on stove
  3. In a hot pan, brown the beef in the oil and set aside
  4. Add onion, garlic clove, bacon, carrot, celery stalk and extra virgin olive oil to the TM5 bowl
  5. Fit TM5 bowl to TM5
  6. Chop - approx 5 sec, speed 6
  7. Cook - approx 8 min, varoma, speed 1
  8. Add beef stock, red wine, tomato paste, mushrooms, thyme, bay leaves, salt and pepper and stir to combine
  9. Place the flour in a large casserole dish and put the browned beef on top
  10. Mix together with your hands until the beef is well coated
  11. Pour over the mushroom mix and stir to combine
  12. Cook - 2 hr, 160°C
  13. Remove lid
  14. Cook - 1 hr, 160°C
  15. Serve on top of cooked pasta, with a garnish of fresh thyme

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