Beef Bourguignon

Boeuf Bourguignon Pressure Cooker

Boeuf Bourguignon Pressure Cooker

Ingredients

Serves: 6

Pressure Level: HIGH

Release: NATURAL

Time: 35 minutes

• 2 slices bacon, chopped fine
• 2 tablespoons tomato paste
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• ? cup all-purpose flour
• 2 cups red Burgundy or Pinot Noir
• 1 cup beef broth
• 8 ounces cremini mushrooms, trimmed and sliced thin
• 2 bay leaves
• 3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
• salt and pepper
• 2 cups frozen pearl onions
• ½ cup water
• 1 tablespoon unsalted butter
• 1 tablespoon granulated sugar
• 2 tablespoons minced fresh parsley
• 1 tablespoon cognac

Method

1. Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes
2. Using slotted spoon, transfer bacon to paper towel-lined plate
3. Add tomato paste and thyme to fat left in pot and cook until fragrant, about 30 seconds
4. Stir in flour and cook for 1 minute
5. Whisk in wine, smoothing out any lumps, and simmer until thickened, about 10 minutes
6. Stir in broth, mushrooms, and bay leaves
7. Using wooden spoon, scrape up all browned bits stuck on bottom of pot
8. Pat beef dry with paper towels, season with salt and pepper, and stir into pot

HIGH PRESSURE FOR 35 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Bring pearl onions, water, butter, sugar, and ¼ teaspoon salt to boil in 12-inch nonstick skillet over high heat
5. Cover, reduce heat to medium-low, and simmer, shaking pan occasionally, until onions are tender, about 5 minutes
6. Uncover, increase heat to high, and simmer until all liquid evaporates and onions caramelize, about 3 minutes
7. Remove and discard bay leaves from steUsing large spoon, skim excess fat from surface of steStir in onions, parsley, and cognac and season with salt and pepper to tastSprinkle individual portions with reserved bacon before serving

Full List of Meat Recipes
Full List of Pressure-Cooker Recipes

Recently Viewed

Lentil Soup:
In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes Continue Reading →

Spaghetti Bolognese:
PREP INGREDIENTS: Pulse onion, carrot, and celery in food processor until finely chopped, about 10 pulses; transfer to bowPulse pancetta and mortadella in now-empty food Continue Reading →

Cranberry Sauce:
In a 5- to 7-quart pressure cooker, combine the cranberries, sugar, juice, kumquats, and crystallized ginger Close and lock the lid Set the burner heat to high When the Continue Reading →

Corn On The Cob:
Husk the corn by removing the husk and the silk from the ears of corn Brushing downward on a cob of corn with a damp paper towel (instead of trying to strip down each Continue Reading →

Instant Pot Rice:
In a 5- to 7-quart pressure cooker, heat the oil and 1 tablespoon of the butter over medium-high heat until the butter melts Add the shallots and cook, stirring a few Continue Reading →

List All