Beef Bourguignon with Dauphinoise Potatoes - thermomix-TV

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Beef Bourguignon with Dauphinoise Potatoes

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Beef Bourguignon Ingredients 120 g onions, quartered 1 Tbsp olive oil 300 g beef (blade, shank, chuck or brisket), diced (2-3 cm) 75 g streaky bacon, cured and smoked, cut in strips (1 cm) 2 garlic cloves 150 g carrots, sliced (2 cm) 200 g red wine, full-bodied 150 g water ½ tsp fine sea salt, or to taste ¼ tsp ground black pepper, or to taste 1 bouquet garni (bay leaf, thyme and parsley) 100 g button mushrooms, brushed and sliced 1 - 2 tsp cornflour (optional) Preparation 1. Place onions in mixing bowl and chop 5 sec/speed 5. 2. Heat oil in a non-stick frying pan over a high heat. Fry beef, bacon and chopped onions for 5 minutes. Meanwhile, rinse mixing bowl. 3. Place garlic cloves in mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula. 4. Add carrots, red wine, water, salt, black pepper, bouquet garni and contents of frying pan then cook 30 min/100°C/reverse/speed spoon. 5. Add mushrooms and cook again 40 min/100°C/reverse/speed spoon. 6. For a thicker sauce, add cornflour and mix 2 min/reverse/speed 2. Serve hot, with rice or potatoes. Dauphinoise Potatoes Ingredients 2 garlic cloves 1200 g potatoes, peeled, thinly sliced (2-3 mm) 500 g double cream 2 tsp fine sea salt 2 pinches ground black pepper 1 pinch ground nutmeg 100 g Gruyère cheese, grated (optional) Preparation 1. Preheat oven to 210°C. 2. Place garlic in mixing bowl and chop 5 sec/speed 5. 3. Add potatoes, cream, salt, pepper and nutmeg then cook 20 min/100°C/reverse/speed spoon. Transfer to a baking dish (approx. 30 cm x 22 cm). 4. Sprinkle with Gruyère (if using). Bake for 15 minutes (210°C) or until golden on top. Serve immediately.
 

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