Beef Bourguignon

• 1 kg BEEF (CHUCK STEAK)
• 500 ml RED WINE
• 1 ONION
• 250 g CARROTS
• 2 GARLIC CLOVES
• 50 g DICED BACON
• 50 ml OIL
• 25 g FLOUR
• 400 ml BEEF STOCK
• 1 BOUQUET GARNI

The night before, cut the meat into cubes, place in a bowl and add red wine. Cover and chill overnight.

The following day, peel the onion and place in the bowl fitted with the ultrablade knife. Mix at speed 12 for 15 s.

Peel the carrots and dice. Peel the garlic. Replace the ultrablade knife with the mixer. Add the carrots, garlic, bacon and oil.

Launch the P1 slow cook program at 130°C for 8 mins.

Meanwhile, coat the meat in the flour. Once cooking has ended, add the beef stock, meat, red wine and bouquet garni. Launch the P2 slow cook program at 100°C for 2 hrs.

Serve hot with steamed potatoes or pasta.

TIP You could add black olives and some tomatoes, to resemble a stew.