Dare to revisit this great French classic! No question of changing a winning recipe; we preserve the soul of this simmered dish, with its deep and complex flavours. Tender chunks of beef, homely vegetables, fragrant herbs and the enchanting scent of red wine: each element is carefully brought to life in the Fondussimo way.
Comforting and generous, our Beef Bourguignon Style Fondue is sure to become one of your must-try dishes. The difference: you won't have to wait hours to enjoy it!
Ingredients
When using the Evolution 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
SUGGESTED DIPPING INGREDIENTS
Cooked carrot slices
Parisian potatoes
Smoked bacon
Cooked pearl onions
Button mushrooms
Skewered beef cubes
Peas
Preparation
In a bowl, combine the ingredients for the scallion sauce. Refrigerate for at least 1 hour before serving.
In a saucepan, heat the oil over medium heat. Cook the onion and garlic for 1 minute.
Add the red wine, broth, tomato paste and herbs. Season with salt and pepper. Bring to the boil, then simmer for 18 to 20 minutes over low-medium heat.
Pour the required amount of broth into fondue pan.
Serve the fondue with the green onion sauce and garnishes.
Quick Tip
Save your broth and dipping ingredients for a more traditional version of tasty beef bourguignon! 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 a delicious weekday meal covered!
