Beef Burgundy Stew
Beef Burgundy Stew
CATEGORY: Entrée
TAGS: #entrée, #beef, #glutenfree
Cooking Time
1.5 hour
Cooking Level
Easy
Portion
2 People
Ingredients
1/2 large carrot (cut in 1 cm small cubes)
2 stalks of celery (cut in 1cm small cubes)
1 small yellow onion (cut in cubes)
1 glove of garlic
1 stalk of leek
1 tsp rosemary
1 tsp thyme
1 piece bay leaf
30 g of butter
350 g of beef stew meat (cut in 1 cm small cubes)
100 ml of red wine
100 ml of beef stock
4 pieces of red skin potato (cut in quarters)
Cooking Process
Step 1
Put carrot, celery, onion, garlic, leek, rosemary, thyme, bay leaf and butter in the machine for 5min, 130 °C, speed 1 reverse to sautéed
Step 2
Add beef to sautéed for 3 mins, 130 °C, speed 1 reverse
Step 3
Pour the wine in to the mix and continue to cook for 3 mins, 130 °C, speed 1 reverse
Step 4
After the alcohol in the wine is been cook off, add the beef stock and potato to cook for 1 hour, 100 °C, speed 1 reverse until the beef become soft
Step 5
Add salt and pepper for taste