Beef Bourguignon Fondue

Ingredients

When using theEvolution Mini, reduce the amount of ingredients by about one-third.

FOR THE BROTH:

• 15 ml (1 tbsp.) olive oil
• 1 onion, chopped
• 15 ml (1 tbsp.) garlic, chopped
• 375 ml (1 1/2 cups) red wine
• 3 containers 900 ml beef broth
• 1-156 ml can tomato paste
• 15 ml (1 tbsp.) chopped fresh thyme
• 1 bay leaf
• Salt and pepper to taste

FOR THE SCALLION SAUCE:

• 125 ml (1/2 cup) sour cream
• 60 ml (1/4 cup) mayonnaise
• 2 scallions, chopped
• 1 garlic clove, minced
• Salt and pepper to taste

FOR THE GARNISHES (CHOICE AND TASTE) : 

• Cooked carrot slices
• Parisian potatoes
• Smoked bacon
• Cooked pearl onions
• Button mushrooms
• Skewered beef cubes
• Peas

Preparation

1. In a bowl, combine the ingredients for the scallion sauce. Refrigerate for at least 1 hour before serving.
2. In a saucepan, heat oil over medium heat. Cook onion and garlic for 1 minute.
3. Add red wine, broth, tomato paste and herbs. Season with salt and pepper. Bring to a boil, then simmer for 18 to 20 minutes over low-medium heat.
4. Pour required amount of broth into fondue pan.
5. Serve the fondue with the green onion sauce and garnishes.

Small Tip

Save your broth and uneaten garnishes for a more traditional version! Simply add a little flour or cornstarch to the strained broth to thicken it, then simmer on the stove for a while. Serve with rice, and you've got your weekday meal covered!