Beef Bourguignon
A beef braised in red wine, flavoured with garlic, thyme, bacon, shallots and mushrooms.
Ingredients
- 57oz good quality braising steak (you will get the best result if the meat is marbled with a little fat. Lean meat is dry meat!) cut into 4-5cm cubes
- 3 tbps plain flour seasoned with Salt and Pepper
- 4 tbps sunflower oil
- 5.3oz smoked lardons (or smoked streaky bacon chopped)
- 2-3 crushed garlic cloves
- 75cl bottle burgundy
- 1 beef stock jelly (or cube... I prefer jelly)
- 1 large bayleaf
- 6 sprigs fresh thyme
- 0.8oz butter
- 1 carrot (sliced)
- 14oz shallots or baby onions
- 10.5oz button mushrooms
Instructions
Step 1
Toss the braising steak in the seasoned flour until well covered
Step 2
Turn your Ninja Foodi Multicooker on to HI sauté mode
Step 3
Pour 2 tablespoons of sunflower oil in to the cooking pot and heat through. Fry the lardons until browned and then transfer to a plate
Step 4
Fry the steak in batches until nicely browned all over, transferring to a plate each time and adding the rest of the oil as needs be
Step 5
Once all the meat is browned put it back into the Ninja Foodi Multicooker along with the lardons, garlic cloves, butter, bay leaf, thyme, carrots, onions and mushrooms. Give it a good stir and then switch to air fry mode. Set the timer to ten minutes
Step 6
Next pour the wine over to cover. Drink what's left!
Step 7
Add the beef stock
Step 8
Put your pressure cooker lid on and set the timer to 30 minutes. Once the pressure cooking is complete, carefully turn the pressure release valve to the vent position. Once pressure is released, voila its ready!
Step 9
Serve with boiled new potatoes, buttery carrots and petit pois