Beef Burgundy

Preparation Method

1. Sprinkle beef with salt. Place beef and flour in aheavy-duty resealable plastic bag. Seal and shake to coat.
2. Set the Multi-Function Cooker to Sauté/Sear Mode,HIGH. Press Start. Add bacon and cook until crisp, stirring occasionally, 6-8 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons (30 milliliters) drippings in the Multi-Function Cooker.
3. Add beef to the Multi-Function Cooker in 2 batches.Cook, stirring occasionally, until golden brown, about 5 minutes per batch. Add garlic and cook for 1 minute. Add Cognac and cook, stirring constantly, scrapping browned bits from the bottom of the Multi-Function Cooker. Spoon beef into a bowl. Set aside. Add mushrooms and oil to the Multi-Function Cooker. Cook for 2-3 minutes. Add wine and rosemary. Cook until wine is reduced by half, about 10 minutes. Stir in tomato paste and bouillon base. Add reserved bacon, beef and pearl onions.
4. Cover and set the Multi-Function Cooker to2 Progams Mode. Set Cycle 1 on HIGH for 1 hour. Set Cycle 2 on LOW for 7 hours. Cover and press Start. Cook for 8 hours. Serve over hot cooked pappardelle pasta. Top with rosemary, if desired.

Pro Tip

Baby portobella mushrooms, also called cremini mushrooms, hold up better than button mushrooms when slow cooking.  

Products Used in this Recipe

Multi-Function Cooker