Slow cooked Beef Bourguignon on the ninja foodie
Another great low and slow cook using the cheapest cuts of beef which tastes like a million dollars and definitely a family pleaser. I have cooked this on my Kamado many times but today I cooked this on my new Ninja Foodie Possible cooker just to try it on a longer cook and I must say I am super impressed.
Ingredients for 4 people (I made for 12) about 300cal per portion plus potatoes and veg
- 500gm pack diced beef
- 2 tbsp plain flour seasoned with salt and pepper
- 4 lean smoked bacon rashers or medallions cut into chunks
- 2 large onions chopped
- Garlic to taste, I use pre chopped about 1 tbsp
- 3 large carrots sliced into rounds
- 200gm button mushrooms left whole unless large then cut in half
- 600ml stock made up with a beef stock cube and 2 red wine stock pots
- 3 tbsp tomato puree
- 2 tbsp Hendersons relish
- 2 tbsp balsamic vinegar
- 1 tsp dried parsley, thyme and 3 bay leaves
- Low cal spray oil to sear
Method
Coat the beef chunks in the seasoned flour then sear using your sear mode on the foodie using low cal spray oil until browned then remove from the pot. pop in the bacon and do the same and remove once done, Spray the pan again and Pop in the onions, carrots and garlic for 5 minutes to soften and brown.
Pour in the stock mixture along with the tomato puree and herbs and balsamic and relish and stir back in the beef and bacon. Once well combined pop the mushrooms on top and leave in sear mode for a few minutes until everything is back to temperature and bubbling away. I then switched to the Simmer mode and cooked for 5 hours. I stirred a few times but it never sticks so thats more a “because I was there”
You may need to thicken with cornflour if you like your gravy thicker but this suited us perfectly served with new potatoes and peas, If I was making this recipe for 4 I would have added the potatoes at the beginning but I was doing a much larger recipe for 12 to freeze.
I don meals like this on my BBQ often and leave them unattended all day sir this could be left 100% but it was my first foodie long cook. It’s certainly going to be easier for my longer cooks during the colder months for sure.
If you use this and love this please let me know
Jules
