Recipe

The rich aroma of beef bourguignon fills a Burgundian kitchen on a crisp autumn evening. The Geedel vegetable chopper makes prep work effortless, yielding fall-apart beef in a thick sauce. Perfect with crusty bread, it's a heartwarming French classic.

Ingredients

- 300g beef chuck (cut into 2cm cubes)  

- 2 carrots (peeled)  

- 1 onion  

- 3 cloves garlic  

- 150ml Burgundy red wine  

- 250ml beef stock  

- 20g butter  

- 1 tbsp flour  

- 1 sprig dried thyme  

- ½ tsp salt  

- A pinch of black pepper  

- 5g fresh parsley, chopped (for garnish)  

Tip: Use the Chopzilla vegetable chopper on its coarse-chop mode to pre-cut the beef cubes for more uniform sizing before final trimming.

Instructions

1. Prep the Vegetables – Adaptable Settings for Different Ingredients  

Peel and wash the carrots, then cut them into 3cm-long strips. Using the Fullstar vegetable chopper 4-in-1on its slicing setting, press once to get even slices. Switch to the dicing setting to chop them into small cubes. Peel the onion, slice it, and use the fine-chopping setting to mince it quickly (4x faster than by hand, with less exposure to irritating juices). Crush the garlic using the built-in garlic press. Combine all prepared vegetables in a bowl.

2. Sear the Beef & Sauté the Aromatics – Building Layers of Flavor  

Pat the beef dry with a paper towel, then toss with flour, salt, and pepper. Melt 15g butter in a skillet over medium heat. Add the beef and sear until browned on all sides (about 5 minutes). Remove and set aside. In the same pan, add the remaining 5g butter, followed by the minced onion and garlic. Sauté for 3 minutes until the onion is translucent. Add the carrot cubes and cook for another 2 minutes, allowing the vegetables to absorb the flavorful fats.

3. Simmer & Reduce – The Heart of a Warming Winter Stew  

Pour in the Burgundy red wine and bring to a boil for 2 minutes to cook off the alcohol. Add the beef stock and dried thyme. Bring to a boil again, then reduce the heat to low. Cover and simmer for 1.5 hours, until the beef is melt-in-your-mouth tender. Stir every 20 minutes to prevent sticking. In the last 10 minutes, uncover to let the sauce thicken until it coats the beef beautifully. Garnish with chopped parsley before serving.

Conclusion

Unlock the soul of classic French cuisine with the Geedel vegetable chopper, your essential partner for Boeuf Bourguignon. It enables the precise, effortless prep needed for a deeply flavorful stew of Burgundy wine and beef chuck, aligning perfectly with the "slow cooking" philosophy. Ideal for cozy family meals, it helps you bring the authentic warmth of Burgundy to your autumn and winter table—and for extra richness, simply grate in some Parmesan.