Beef Bourguignon
TIP: If you want to add coquillette pasta. Stir in 150g at end and select SEAR/SAUTÉ and set temperature to 3. Select START/ STOP and cook for 8-10 minutes or until pasta is cooked.
Prepared with
Ingredients
- 28oz braising steak, cut into 3cm cubes
- 2 tbsp plain flour
- Salt and pepper
- 3 tbsp divided olive oil
- 6.3oz-7oz lardons
- 14oz shallots
- 2 cloves garlic, crushed
- 2 tbsp tomato puree
- 17.5fl. oz Burgundy red wine or good quality red wine
- 7fl. oz beef stock
- 1 bouquet garni
- 2 bay leaves
- 3.5oz button mushrooms
Instructions
Step 1
Place beef, flour and seasoning into a plastic bag, seal and shake until all the meat is coated in flour. Select SEAR/SAUTÉ and set temperature to 4. Select START/STOP to preheat the unit for a few minutes. Add 2 tablespoons oil into pot
Step 2
Shake excess flour off beef and add half the beef to pot, colour on all sides. Remove beef with a slotted spoon and repeat with the remaining beef. This may take a few minutes
Step 3
Add remaining oil to pot, stir in lardons and shallots. Cook for a few minutes, then add garlic, cook for another few minutes. Stir in tomato puree, wine, stock, bouquet garni and bay leaves. Return beef and juices to pot and ensure the beef is covered with liquid. Select START/STOP to turn off SEAR/SAUTÉ. Close the lid and move slider to the AIR FRY/COOKER position. Turn the pressure release valve to the VENT position
Step 4
Select SLOW COOK, set temperature to HIGH, and time to 6 hours. Select START/STOP to begin
Step 5
After 2 hours add mushrooms
Step 6
Check whether beef is cooked and tender after 5 hours, if not cook for another hour
Step 7
When cooking is complete, carefully remove the pot, remove bay leaves and bouquet garni and serve casserole hot