Beef Bourguignon recipe using the Cookeo
Beef bourguignon is a timeless winter dish. At the butcher's, ask for cuts from the shin, such as the chuck, shoulder, or brisket. Here, we've chosen the neck for its flavor. Often cooked in a Dutch oven, beef bourguignon requires a fair amount of cooking time.
- 1 kg of beef neck
- 50 cl of red Burgundy wine
- 8 pearl onions or 20 pearl onions
- 3 carrots
- 400g of button mushrooms
- 1 bouquet garni
- Sunflower oil
- Your only end
- Pepper
- Veal stock thickened into powder.
- Fresh parsley
- 1 tbsp cornstarch
- Cookeo slow cooker (appliance)
- 1. Take the meat out to room temperature at least 1 hour before starting the recipe.
- 2 If the meat is not cut, cut it into fairly large cubes (about 3 cm).
- 3 Peel the pearl onions.
- 4 Put them in the Cookeo and select the "brown" mode.
- 5. Pour a generous drizzle of oil.
- 6. Peel and wash the carrots.
- 7. Cut them into 1/2 cm thick slices.
- 8. Let it brown for 10 minutes.
- 9 Add the meat, bacon and onions to the pot.
- 10. Brush the mushrooms.
- 11. Cut off the stems of the mushrooms.
- 12. Make slices with mushrooms.
- 13 Add the carrots, mushrooms and bouquet garni to the Cookeo.
- 14. Mix with a wooden spoon.
- 15. Sprinkle the meat with the spoonful of veal stock.
- 16 Pour the red wine.
- 17. Switch to pressure cooking (or quick cooking) mode for 50 minutes.
- 18 Once the steam has escaped, open the Cookeo.
- 19 Remove the bouquet garni.
- 20. Dilute the spoonful of cornflour with a spoonful of meat sauce in the pot.
- 21 After selecting the "Brown" mode, let it simmer for a few moments, stirring occasionally, until the sauce thickens.
- 22 Serve the beef Bourguignon with steamed potatoes.
If you don't want to use wine, replace it with a large 4/4 can of crushed tomatoes.
