Beef Bourguignon with Dauphinoise Potatoes

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.