Dinner
Beef Bourguignon
Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
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.
Compatible with
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 800g braising steak, cut into 3cm cubes
- 2 tbsp plain flour
- Salt and pepper
- 3 tbsp divided olive oil
- 180g-200g lardons
- 400g shallots
- 2 cloves garlic, crushed
- 2 tbsp tomato puree
- 500ml Burgundy red wine or good quality red wine
- 200ml beef stock
- 1 bouquet garni
- 2 bay leaves
- 100g button mushrooms
Utensils
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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
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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
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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
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Step 4
Select SLOW COOK, set temperature to HIGH, and time to 6 hours. Select START/STOP to begin
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Step 5
After 2 hours add mushrooms
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Step 6
Check whether beef is cooked and tender after 5 hours, if not cook for another hour
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Step 7
When cooking is complete, carefully remove the pot, remove bay leaves and bouquet garni and serve casserole hot
