Boeuf Bourguignon

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Sides

Total time

45 min

The beef bourguignon is a traditional Burgundian cuisine recipe cooked in red wine from Burgundy with mushrooms, onions and bacon. The variations are multiple and can include for example potatoes, carrots, green beans, or pasta. It was initially a favourite dish of the peasants on feast days before becoming a traditional French Sunday dish. This dish is best served with mashed potatoes and green beans or a loaf of French bread and paired with red wine from Burgundy. This recipe is part of the #JulyinFrance recipe collection created by Lorena Lys.

Enjoy this recipe, along with our

Winter Warmers

collection.

Serves
Prep time
Cook time
Difficulty

4
15 min
30 min
Easy

1 2 3 4 5 6 7

Ingredients

Ingredients for

Cooking for more? Download the Cook4Me app.

1 kg of cubed beef chuck steak
Flour, to roll the beef
200 grams bacon or speck, cubed
300 grams sliced mushrooms
3-4 medium carrots, chopped
150 ml red wine
100 ml beef stock
1 tbsp tomato paste
1 can cherry tomatoes
1-2 onions
Thyme
Rosemary

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Enjoy this recipe, and more, in this collection

Ingredients

1 kg of cubed beef chuck steak
Flour, to roll the beef
200 grams bacon or speck, cubed
300 grams sliced mushrooms
3-4 medium carrots, chopped
150 ml red wine
100 ml beef stock
1 tbsp tomato paste
1 can cherry tomatoes
1-2 onions
Thyme
Rosemary

‍

Instructions

Just follow the step-by-step, too easy!

Coat cubed beef in flour and season with salt and pepper.

Select "Manual" function on Cook4Me+ and choose the "Browning" function. Once the pot has reached temperature, fry the steak in batches until golden brown. Remove from pot.

Add onions, mushrooms, carrots, bacon and tomato paste to the bowl and fry for 2 minutes. Add red wine to deglaze the pot and then add the can of cherry tomatoes.

Return the meat to the pot and mix all ingredients together. Add thyme and rosemary.

Stop browning function and select "Pressure Cook". Set time to 30 minutes. Close and lock the lid and select immediate start to start cooking.

Once cooked, transfer to a serving plate and garnish with additional thyme and rosemary.