Tender Beef Bourguignon in the Pressure Cooker

This version of the classic French Beef Bourguignon is made with large chunks of beef cooked in a red wine sauce, with added goodies like bacon, mushrooms and pearl onions. Using an electric pressure cooker this dish will take about an hour and half to pull together.

Course Dinner, Lunch

Cuisine French

Keyword Beef Bourguignon

Prep Time 1

Cook Time 30

Servings People

Calories 675kcal

Author Steph

Equipment

Electric pressure cooker

Ingredients

Beef Bourguignon

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

Thickener

3 tbsp cornstarch
3 tbsp water

To serve

parsley, finely chopped
rice, pasta. mashed potatoes or dough balls

Metric - US Customary

Instructions

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.

Nutrition