Mains, Meat

Beef Bourguignon

Step 1 of 7

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

Ingredients

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

Step 2 of 7

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

Ingredients

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

Step 3 of 7

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

Ingredients

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

Step 4 of 7

Select SLOW COOK, set temperature to HIGH, and time to 6 hours. Select START/STOP to begin

Ingredients

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

Step 5 of 7

After 2 hours add mushrooms

Ingredients

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

Step 6 of 7

Check whether beef is cooked and tender after 5 hours, if not cook for another hour

Ingredients

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

Step 7 of 7

When cooking is complete, carefully remove the pot, remove bay leaves and bouquet garni and serve casserole hot

Ingredients

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

Mains, Meat

Beef Bourguignon

Recipe by Ninja Kitchen

Tip: Cooking Mode