Ingredients
- 800 g of stewing beef in cubes
- 150 g of diced bacon
- 200 g of mushrooms
- 12 French pearl onions
- 2 carrots
- 2 garlic cloves
- 400 g of Burgundy red wine
- 200 g of meat stock
- 30 g of flour
- 40 g of olive oil
- 1 bouquet garni (bay leaf, thyme and parsley)
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Flour the meat, brown it in a pan with the bacon and set it aside.
- Put the carrots and the garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Pour in the red wine and let the alcohol evaporate 4 min/Varoma/spoon speed without the measuring cup.
- Fit the butterfly, add the meat, the bacon, the stock, the bouquet garni and the salt.
- Set 55 min/100°C/reverse/spoon speed.
- Add the pearl onions and the sliced mushrooms and set 25 min/100°C/reverse/spoon speed.
- Check that the meat is very tender and remove the bouquet garni.
- Adjust the salt and let it rest 10 minutes so the sauce settles.
- Serve very hot accompanied with rustic bread or potato puree.
Tips
- Use a good red wine, as it is the base of the dish's flavor.
- Saute the pearl onions separately if you want them whole and shiny.
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