LIVE Valentine's Cook Expert Demo with Naya & Stephen - Beef Bourguignon & Dauphinoise Potatoes

Join Naya & Stephen from the Magimix team live from Magimix HQ as they make homemade Beef Bourguignon, Dauphinoise Potatoes and steamed Cavolo Nero together using Cook Expert. This is an extra special meal that is perfect for date-night, dinner parties or just treating yourself. They will demonstrate slicing in the Food Processor, browning the meat and slow cooking. Bourguignon Ingredients: 400g beef feather 2 carrots 1 small onion 2 bay leaves 2 sprigs of rosemary 1 bouquet garni (optional) 375ml red wine 2 cloves of garlic 150g bacon 4 tbsp of corn flour 2 tbsp tomato puree 200ml beef stock 100g Cavolo Nero Method: 1. Cut the meat into 4-5cm cubes. 2. Using the food processor, slice the carrots into 4mm rounds and slice the onions. 3. Put the veg, meat, bay leaves and rosemary into a large bowl and cover with the red wine. Let this marinate for a few hours, up to overnight. 4. To start cooking half the garlic cloves. Put them into the metal bowl along with the bacon lardons. Run 03:00/1A/100°C. 5. Coat the marinated meat in the corn flour and add to the metal bowl. Run STIR-FRY to brown the meat. 6. Add the carrots, onions, red wine, tomato puree and beef stock. Run SIMMERING 01:30 h/1A/95°C. 7. Then run SIMMERING 01:30 h/0/95°C. 8. Put the Cavolo Nero into the steam basket and place on top of the Bourguignon and run SIMMERING 15:00 m/0/95°C. 9. Serve with dauphinoise potatoes. Dauphinoise Ingredients: 3 sprigs of rosemary 400ml whole milk 130g Gruyere 1kg Maris Piper potatoes 2 cloves of garlic 10g butter Pinch of salt and pepper 100ml single cream Pinch of nutmeg 50g parmesan Method: 1. Put the food processor on the Cook Expert base with the 2mm slicing disc. 2. Slice the potatoes and set aside. 3. Change the slicing disc to the R/G2 grater. Grate the Gruyere and set aside. 4. Now grate the Parmesan. 5. Put the garlic cloves, milk, cream, rosemary, nutmeg, salt, pepper, and butter. Run SIMMERING for 10:00 minutes. 6. Preheat the oven to 170°C. 7. Take the rosemary and garlic out of the bowl. 8. Add a third of the potatoes to the bottom of a baking dish and pour over a third of the milk mixture. Cover with a third of the Gruyere. 9. Repeat three times and top with the grated parmesan. 10. Bake for 50-60 minutes. 11. Serve alongside the Beef Bourguignon