Beef Bourguignon

Beef bourguignon is all about building layers of flavour that come from browning the meat and simmering the red wine sauce.

The Dieta Mixing Kettle makes it easy to handle each step in one kettle, from sautéing to slow cooking. Its even heat and steady mixing help bring out the full richness of this classic dish, making it ideal for cooking larger batches with consistent, tender results.

Process Time: 2h 30min

Watch Beef Bourguignon Tutorial Video Here

Cooking program

Place hook tool and folding tool in the mixing kettle

125°C

Add oil, bacon, onion and mushrooms

125°C

00:10

Add garlic and tomato paste

125°C

00:05

Add beef

125°C

00:10

Add thyme, black pepper, bay leafs, water and wine

96°C

02:00

22 l

Ingredients for 100 kg

Canola oil1,5 kg
Bacon, diced9 kg
Pearl onions6 kg
Mushrooms, small, whole7,3 kg
Garlic, minced1,1 kg
Tomato paste1,7 kg
Beef chuck/brisket/etc. (cube 40x40mm)44 kg
Black pepper, ground15 g
Salt520 g
Bay leaves7 g
Thyme100 g
Water22 L
Red wine5,5 L
Parsley, chopped149 g

Instructions

Mount the hook and folding tool in the mixing kettle.
Set core at 125°C, and add oil, bacon, onion and mushrooms, mixing 40 auto reverse, time 10 min
Add garlic, tomatopaste, set mixing 40 auto reverse, time 3 min
Add beef, set mixing 40 auto reverse, time 10 min
Add water and wine, thyme, black pepper, salt, bay leaves, set food temperature at 96°C, set mixing forward only 20, time 2h
Add chopped parsley and serve