A French classic beef dish cooked in dark fruity red wine.
Ingredients
2 EA garlic
3.5 OZ / 100 G pancetta cubes
4 TBSP olive oil
53 OZ / 1.5 KG braising beef
2 TSP salt
2 TSP pepper
10.5 OZ / 300 G white onion
12.5 OZ / 350 G mushrooms
3.5 OZ / 100 G tomato puree
3 EA bay leaves
10.5 OZ / 300 ML red wine
3.5 OZ / 100 ML beef stock
0.5 TSP dried thyme
2 TBSP flour
Directions
Peel the garlic and onion then quarter the onion. Add both garlic and onion to the mixing bowl. Make sure the measuring cup is inserted, chop for 8 seconds / speed 5. Use the spatula to scrape the mixture down the inside of the mixing bowl.
Add the oil into the mixing bowl and add your pancetta. Remove the measuring cup and sauté for 2 minutes / 265°F|130°C.
Cut the beef into smaller cubes then rub with salt and pepper. Put one third of the beef into the mixing bowl. Remove the measuring cup, sauté for 7 minutes / 265°F|130°C. Transfer the browned meat to a bowl and set to one side.
Add the second third of the beef to the mixing bowl. Sauté for 7 minutes / 265°F|130°C. Transfer the meat to the bowl and set aside.
Add the remaining beef to the mixing bowl. Sauté for 7 minutes / 265°F|130°C.
Add the rest of the browned meat back to the mixing bowl and then add the red wine. Cook for 10 minutes / 265°F|130°C / speed 1 / stir. Remove the measuring cup. While the wine reduces, halve and clean the mushroom.
Add the tomato purée, bay leaves, mushroom, thyme, flour and stock to the mixing bowl. Make sure the measuring cup is inserted, braise for 1 hour 20 minutes / 200°F|95°C / speed 1 / stir.
Cook the stew again for 1 hour / 200°F|95°C / speed 1 / stir. Taste the beef then serve.
Enjoy your meal!
Recipe Note
TIP:
Remove the beef and reduce the cooking liquid to create a rich gravy.
