This Beef Bourguignon is made with chunks of beef cooked in red wine, along with bacon, mushrooms and pearl onions. Using an electric pressure cooker this dish will take about an hour and half to pull together. This is a rich and comforting dish and great served with rice, pasta or mashed potatoes.
Beef Bourguignon is not something we eat a lot of, but it’s a lovely treat when we do. Classic versions of this recipe can require 4+ hours of cooking time and expensive bottles of wine. While these undoubtedly taste amazing our version is more time- and money-friendly while still being full of rich, comforting flavour.
To make this simply fry up some large pieces of beef, chopped bacon and whole shallots/baby onions. Place in a pressure cooker along with beef stock, red wine, mushrooms and brown onions, then cook for 30 minutes. A cheaper bottle of red will be fine, though pick something you’d enjoy drinking. It’s best to make this dish a day in advance so the the wine has time to mellow out.
The cooking time using a pressure cooker is very important. Ingredients like meat can dramatically change in texture in a matter of minutes. Our recommendations are the following:
- 30 Minutes: If you like the meat soft enough to cut with a butter knife, but still firm enough that it has a bit of bite. (My preference)
- 34 + Minutes: At this point the meat becomes melt-in-your mouth tender. Be gentle when stirring the pot to avoid mashing up the meat into small pieces.
If You Need to Save Time
My recipe will ask you to brown the beef, fry the bacon until crispy and fry the shallots/baby onions until slightly burnt. I really think these steps are worth it and improve the flavour of the dish, but if you are short on time you can just add the raw ingredients into the pressure cooker. You won’t get quite the same textures and flavours, but the dish will still be fantastic.
Making this Recipe More Efficiently
You will have a lot of down time while the meat is browning – it’ll need three minutes on each side and approximately 3-4 batches, so 20-25 mins in total. I find it best to get the meat started first, then while it’s frying get on with chopping the vegetables and adding the other ingredients into the pressure cooker. If you do it this way it’ll take about an hour of chopping/frying/general prepping, plus half an hour of cooking in the pressure cooker.
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Tender Beef Bourguignon in the Pressure Cooker
- Electric pressure cooker
- 1 tbsp oil
- 1.5 kg chuck steak, cut into 2-inch chunks
- 3 rashers short-cut bacon, chopped
- 12 shallots
- 2 large carrots, cut into large chunks
- 500 gm mushrooms, halved
- 1 brown onion, diced
- 6 garlic cloves, finely chopped
- 1.5 cups beef stock
- 1.5 cups red wine
- 2 tbsp tomato paste
- 2 bay leaves
- 1/2 tsp salt
- cracked pepper, to taste
- 2 tsp sugar
- 3 tbsp cornstarch
- 3 tbsp water
- parsley, finely chopped
- rice, pasta. mashed potatoes or dough balls
- Sear the beef chunks in batches in a fry pan on high heat or using your pressure cooker. Season the beef chunks with salt + pepper and cook until browned. Place the cooked meat aside or in pressure cooker.
- While the beef is searing, prepare the remaining meat and vegetables.
- Heat a small amount of oil in a frying pan and fry the bacon until crispy. Once done set aside.
- Fry the shallots/baby onions for about three minutes or until slightly charred. Once done set aside.
- Add all of the ingredients into the pressure cooker (except the thickener) and cook using the stew or Soup/Curry function for 30 – 35 minutes.
- After cooking, release the pressure release valve in accordance to your user manual. If there is liquid coming out of the vent. switch the valve back on and allow to depressurise naturally.
- Once the pressure is fully released, mix together the cornstarch and water, and add to the pressure cooker. Cook using the SAUTE function, stirring, until thickened. Check seasoning and adjust to your preferences.
- Serve with rice / pasta / mash and garnish with parsley.