Beef Burgundy

Tender chunks of chuck roast are slow-simmered in Burgundy wine with garlic, rosemary, pearl onions, and bacon, creating a layered, velvety sauce. Cognac and tomato paste deepen the flavor, while mushrooms add earthiness — perfect over wide ribbons of pappardelle.

Makes 8 to 10 Servings

Multi-Function Cooker with Tri-Ply Dutch Oven

Coming soon

Sprinkle beef with salt. Place beef and flour in a heavy-duty resealable plastic bag. Seal and shake to coat.
Set The Sous 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.
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.
Cover and set the Multi-Function Cooker to 2 Programs 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.