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Pressure Cooker Beef Bourguignon

Course Dinner
Cuisine French
Keyword Beef Bourguignon
Prep Time 1 hour
Cook Time 30 minutes
Servings 5 - 6 People
Author Steph

Ingredients

Beef Bourguignon

  • 1 tbsp oil
  • 1.5 kg beef brisket/chuck steak, cut into 2-inch chunks
  • 3 rashers short-cut bacon, chopped
  • 12 shallots/baby onions
  • 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

Thickener

  • 3 tbsp cornstarch
  • 3 tbsp water

To serve

  • parsley, finely chopped
  • Rice, pasta. mashed potatoes or dough balls

Instructions

  1. 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.

  2. While the beef is searing, prepare the remaining meat and vegetables.

  3. Heat a small amount of oil in a frying pan and fry the bacon until crispy. Once done set aside.

  4. Fry the shallots/baby onions for about three minutes or until slightly charred. Once done set aside.

  5. 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.

  6. 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.

  7. 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.

  8. Serve with rice / pasta / mash and garnish with parsley.