Beef Bourguignon

My Thermomix version of Julia Child's beef bourguignon — a rich red-wine beef stew, low and slow in one bowl.

Julia made this French classic the dish everyone wants to master. The Thermomix simmers it low and slow on Reverse so the beef goes meltingly tender — no babysitting the pot.

Ingredients

• 🧅1 brown onion, halved
• 🧄2 garlic cloves
• 🥓150 g bacon lardons
• 🫒30 g olive oil
• 🥩800 g beef chuck, cubed
• 🌾30 g plain flour
• 🍷300 g red wine
• 🥩300 g beef stock
• 🍅1 tbsp tomato paste
• 🥄1 bay leaf
• 🌿2 sprigs thyme
• 🍄200 g mushrooms
• 🧅200 g baby onions
• 🫑Salt and pepper

Thermomix method

1. Place onion and garlic in the mixing bowl and chop 4 sec / speed 5. Scrape down.
2. Add the olive oil and bacon and sauté 4 min / 120°C / speed 1.
3. Add the beef and cook 5 min / 120°C / Reverse / speed 1 to seal.
4. Add the flour and cook 1 min / 100°C / Reverse / speed 1 to coat.
5. Add the wine, stock, tomato paste, bay and thyme. Cook 60 min / 100°C / Reverse / speed 1, MC off and basket on the lid, adding the mushrooms and baby onions for the last 20 minutes.
6. Season and rest. Serve with mash or crusty bread.