Ingredients
Beef Bourguignon
1½ lbs. Beef ¼ cup flour, for dusting 3 Tbsp. olive oil 1 onion, sliced 2 carrots, diced 2 oz. flat pancetta, diced 2 garlic cloves, crushed 1½ cups red wine (like Bordeaux, Burgundy, Chianti) 1½ cups beef stock
1 Tbsp. tomato paste 3 thyme sprigs 1 bay leaf Sea salt & freshly ground black pepper 6 oz. button mushrooms, cut in half
Directions 1. Pre-heat oven to 325 °F. Coat beef in flour, dusting off any excess. 2. Heat 1 tablespoon of the oil in a heavy based frying pan and add a third of the beef until well seared all over. Remove beef from the pan to the base of the UltraPro Roaster, once seared. Continue with the remaining beef. Adding an additional tablespoon of oil as required. 3. Add remaining tablespoon of oil to the pan and cook the onion, carrot and pancetta over a medium heat for 3 – 4 minutes until onion is tender. Stir in garlic and cook a further minute. 4. Pour the wine into the frying pan to deglaze and heat through. 5. Pour wine and vegetable mix over the beef cubes. Add stock, tomato paste, thyme and bay leaf, toss to combine and season well. Cover with the UltraPro Cover and place in oven for 1½ hours. 6. Add mushrooms to beef and stir in well. Replace Cover and cook a further 30 minutes or until beef is tender. You can remove the Cover in the last 10 minutes of cooking to reduce the liquid slightly 17
