Ninja Speedi Beef Bourguignon

1.Preheat your Ninja Speedi using the Sauté function on medium temperature.

2.In the cooking pot, heat the olive oil and butter. Add the lardons and sauté until lightly browned. Remove them and set aside.

3.In the same pot, sear the beef cubes in small batches to ensure they brown well on all sides, about 5 minutes per batch. Season with salt and pepper during cooking. Remove the meat and set aside with the lardons.

4.Add the sliced onion and carrots to the pot. Sauté for 3 minutes until slightly softened and lightly browned. Add the garlic and mushrooms, and continue cooking for another 2 minutes.

5.Return the seared beef and lardons to the pot. Sprinkle the flour over the mixture and stir well to coat the meat; cook for 1 minute to remove the raw flour taste.

6.Pour in the red wine and beef broth, scraping the bottom of the pot thoroughly to loosen any browned bits (fond). Stir in the tomato paste and the bouquet garni. Mix gently.

7.Close the Ninja Speedi lid and select the Pressure Cook function. Program for 35 minutes of high-pressure cooking.

8.Once cooking is complete, allow the pressure to naturally release for 10 minutes, then manually release any remaining pressure.

9.Open the lid, remove and discard the bouquet garni. Taste the sauce and adjust seasoning with salt and pepper as needed.

10.Serve your Beef Bourguignon hot, garnished with fresh chopped parsley, alongside steamed potatoes or fresh pasta.