ThermOMG Recipes

Inspiring recipes for the Thermomix 

Beef Bourguignon with Basil and Parmesan Dumplings

Oh how I love thee!!  This was just so scrummy with the beef beautifully flavoured and melt in the mouth (which I love especially given its the cheapest cut of meat) and the dumplings OH those dumplings.  So light and fluffy and bursting with flavour.  A truely awesome dinner, just make sure you make enough dumplings so everyone gets an even amount, just saying!!  Eb x

Print this recipe


  • 300g Self Raising Flour
  • Pinch salt
  • 100g butter chopped
  • 20g fresh basil leaves
  • 170g milk
  • 50g parmesan cheese grated

Add flour, salt, butter and basil to the bowl and mix on Speed 6 for 5 seconds.  Add milk and cheese and set dial to Closed Lid and mix on Interval for 10 seconds.  SET ASIDE.


  • 1 large onion
  • 2 garlic clove
  • 2 bacon rashers (trimmed) diced
  • 1kg diced gravy beef
  • 200g mushrooms sliced (optional)
  • 100g red wine (I used a Cabernet Merlot)
  • 50g Beef Stock Paste
  • 1 tsp dried thyme
  • 50g Tomato paste
  • 150g tin tomatoes

Add onion and garlic to the bowl and chop on Speed 5 for 3 seconds.  Add bacon and sauté for 10 minutes at 100deg Reverse Soft Speed.

Add remaining ingredients and cook for 60 minutes at 100deg on Reverse Speed 1. 

Pour into a casserole dish and roll dumplings into balls and place on top.  Bake at 180deg for 15 minutes (preferably with the lid on casserole dish) then a further 10-15 minutes without the lid or until dumplings are golden.

Note:  If you are serving steamed vegetables with this dish, once you have poured out the beef into a casserole dish, don’t clean your thermomix bowl.  Simply add water into it, place Varoma on top and cook – this will clean your bowl while you cook.