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Name: Boeuf Bourgignon (Induction Kenwood)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: French
Ingredients: 800 grams Sirloin Or Flank Steak diced; 500 grams Onions; 300 grams Carrot; 100 grams Flour; 45 mililiters Olive oil; 100 grams Butter; 1 ea Bouquet garni

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INGREDIENTS

800 grams Sirloin Or Flank Steak ; diced
500 grams Onions
300 grams Carrot
100 grams Flour
45 mililiters Olive oil
100 grams Butter
1 ea Bouquet garni

INSTRUCTIONS

COOKING TIME 3h30m !

1. Dice the meat into 3cm cubes. Slice the onions (in the food processor using the finest slicing blade if you wish). Then slice the carrots (ditto). Dust the onions with the flour.

2. Attach the flexi beater and set the temp to max and the speed to stirring 2. Add the oil and butter. Once up to temperature, add the onions and cook until golden. WARNING! See note below about coating the thermister. After cooking the onions, you may need to scrape the caramelised coating from the bottom of the Kenwood bowl before proceeding, or it will get confused about the temeprature and fail to cook the next phase!

3. Remove the flexi beater and attach the stirring tool. Set the temp to max and the speed to stirring 3.

4. Add the reserved meat, cook for 2 minutes. Add the carrots and the bouquet garni. Slowly add the wine, bring to a simmer and reduce the temp to 85?C for 3 hours.

5. Add seasoning if needbe, leave to stand for 30 minutes or overnight in the fidge to rest the meat and then gently reaheat and serve.

Warning! It''s very easy to coat the bottom of the bowl in a bizarre heat--resistant layer that leads the Kenwood to get all confused thinking the contents of the bowl are at 140?C when in fact they are lukewarm. I think this is due to faulty onion ring coating. It''s best to coat the onion rings by dredging them in a palte of flour, and NOT (as I tried) by mixing them with the flour in a big bowl and trying to get it to stick.

NOTES

Cooked 09MAY2011 by Mathias.
Warning! It's very easy to coat the bottom of the bowl in a bizarre heat--resistant layer that leads the Kenwood to get all confused thinking the contents of the bowl are at 140�C when in fact they are lukewarm. I think this is due to faulty onion ring coating. It's best to coat the onion rings by dredging them in a palte of flour, and NOT (as I tried) by mixing them with the flour in a big bowl and trying to get it to stick.

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Boeuf Bourgignon (Induction Kenwood)

800 grams Sirloin Or Flank Steak diced
500 grams Onions
300 grams Carrot
100 grams Flour
45 mililiters Olive oil
100 grams Butter
1 ea Bouquet garni

COOKING TIME 3h30m !

1. Dice the meat into 3cm cubes. Slice the onions (in the food processor using the finest slicing blade if you wish). Then slice the carrots (ditto). Dust the onions with the flour.
2. Attach the flexi beater and set the temp to max and the speed to stirring 2. Add the oil and butter. Once up to temperature, add the onions and cook until golden. WARNING! See note below about coating the thermister. After cooking the onions, you may need to scrape the caramelised coating from the bottom of the Kenwood bowl before proceeding, or it will get confused about the temeprature and fail to cook the next phase!
3. Remove the flexi beater and attach the stirring tool. Set the temp to max and the speed to stirring 3. 
4. Add the reserved meat, cook for 2 minutes. Add the carrots and the bouquet garni. Slowly add the wine, bring to a simmer and reduce the temp to 85?C for 3 hours.
5. Add seasoning if needbe, leave to stand for 30 minutes or overnight in the fidge to rest the meat and then gently reaheat and serve.

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Nutrition

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Serving Size: 1 Serving (758g)
Recipe Makes: 4 Servings

Calories: 3385
Calories from Fat: 3089 (91%)

Amt Per Serving		% DV

	Total Fat 343.3g	458 %
	Saturated Fat 61.5g	307 %
	Monounsaturated Fat 235.9g
	Polyunsanturated Fat 34g
Cholesterol 123.8mg		38 %
Sodium 315.5mg		11 %
Potassium 1115.4mg		29 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 5g	20 %
	Sugars, other 33.1g
Protein 47.3g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3385

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