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Recipe: Boeuf bourguignon in the Thermomix a la Feisty Tapas

1 · Dec 20, 2012 · 8 Comments

Hello! I haven’t forgotten that I have a blog, as well as Twitter, Facebook, Instagram accounts I promise but life dealt us a hard blow on Monday and it has taken me a little while to shake the deep sadness of having lost a beautiful, caring friend. Anything I wrote seemed too sad or too cheerful and I so want to remember her as the young, bright, caring,
intelligent person she was. I don’t want this to be a sad post but I just couldn’t bring myself to
publish a post without mentioning her; after all, she very much led to the creation of this blog.

So today, as I was trying to remember how on earth I managed to make such good boeuf bourguignon in the Thermomix last time (and before the beef that had been delivered on Monday morning went off), I realised that perhaps I should write about the perfect food to have with friends, family, your partner… when the weather is cold.

My friend’s sudden death has brought along many regrets and one of them has been not having seen her or spoken to her more often in the last few months. Mr Tapas and I have decided that life is too short to put things off.

Her business name included the words Life Circle and indeed it has begun: three pregnancies announced since Monday. No, not mine!

One day I will tell you everything about one of the most beautiful souls ever to walk planet Earth but, for now, I shall give you a little taste of heaven instead. Don’t let this story make you sad, try it!

This one is for you Shelley, I do so hope you’re enjoying having a good catch-up with your dad. I bet he is telling you just how proud he has been of you all these years. I promise you to try to do it with gluten-free flour one day too, you know why. I miss you my dear friend and will never forget you.

Boeuf bourguignon in the Thermomix a la Feisty Tapas

Ingredients
It should serve 4 people

  • 120 g shallots
  • 130 g onion
  • 3 carrots, sliced (I have to ask you to do this by hand, sorry!)
  • 40 g butter
  • 10 g olive oil
  • 450 g cubed beef (I cut mine so that the cubes would be bite sized)
  • 60 g plain flour
  • 200 g red wine
  • 200 g beef stock OR 200 g hot water + a beef stock cube
  • Salt and pepper
  • Approx. 5 mushrooms, sliced

Equipment

Thermomix TM31, chopping board and knife for vegetables, chopping board and knife for meat (unless you already have it cubed), a table, good friends, no TV just the noise of conversation.

Method

  1. Chop onion and shallots 5 seconds, speed 5.
  2. Add the carrots, butter and olive oil: 100º, 5 minutes, speed 1.
  3. Add the cubed beef and the plain flour: 100º, 10 minutes, speed 1.
  4. Add the wine, the stock (or the hot water and stock cube): 100º, 50 minutes, reverse, spoon speed.
  5. Fifteen minutes into it (i.e. when there are 35 minutes left on the screen), lift the measuring cup and add the mushrooms.
  6. When it finishes, check the meat, it should be melt in the mouth soft but mine was still hard so I programmed 100º,  30 minutes, reverse, spoon speed. It was just perfect.

Tip: Serve with lovely crusty bread and a glass of red wine, enjoy with friends and good conversation. Take it from me, invite your friends now, don’t delay!

Hint: You could of course also serve it with potatoes, rice, pasta, a mixed salad… I like it on its own with good bread.





1

Related

beef, Boeuf bourguignon, carrots, onion, red wine, shallots, stew

Reader Interactions

Comments

  1. ReeRee Rockette says

    December 20, 2012 at 11:54 pm

    Oh my gosh, Shelley has passed away??? Oh, how sad.

    Reply
  2. Mari says

    December 21, 2012 at 9:14 am

    Bless you Maria, I'm so sorry to hear of your loss and I wish you rays of sunshine to brighten your gloomy moments.
    I'll have to bookmark this recipe as it's a good one to come back to xxx

    Reply
  3. Nora Cleere says

    December 21, 2012 at 10:03 am

    That's very sad for your friend, may she rest in peace. Thank you for this recipe of Boeuf Bourguignon. I never dared try it in the Thermomix as I was afraid it wouldn't be as tender as I'm used to by cooking gently in a cocotte. You give me the urge to try it now! By the way, you forgot to mention the temperature on step 4 but I guess it's 100C?

    Reply
  4. Maria @ Feisty Tapas says

    December 21, 2012 at 10:11 am

    Thank you Nora.

    Thanks for spotting that! Yes, 100º just like in the step before, I have amended it now. By the way, you're hired! 😉

    Reply
  5. Maria @ Feisty Tapas says

    December 21, 2012 at 10:13 am

    Thanks Mari. I am sure it's one you can easily convert to the hob, cocotte or even your slow cooker. Whenever I've tried it on the hob it's always taken forever and I never got the beef as tender as I wanted (either that or I am very impatient!).

    Reply
  6. Maria @ Feisty Tapas says

    December 21, 2012 at 10:14 am

    Thanks for your comment ReeRee and for the emails last night. Shelley thought very highly of you. I remember she was very excited to meet you when we went to Sue Flay's Blogfest last year and she loved your SEO workshop later on.

    Reply
  7. Maria @ Feisty Tapas says

    December 21, 2012 at 10:16 am

    By the way, it never turned out well for me on the hob despite leaving it for hours and hours and letting it rest from one day to the other. However I have cooked beef stew in the Thermomix three times now in the Thermomix and every time it turns out well.

    Reply
  8. BavarianSojourn says

    December 23, 2012 at 9:15 am

    So sorry for your loss, how very sad 🙁 xx

    Reply

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