Pressure Cooker Beef Bourguignon
This is a great recipe to make if you have some red wine around that you just don’t quite like to drink, but can’t bear to pour out. I bought some the other day. It should have been a nice cabernet, but it tasted and smelled a little skunky. It wasn’t drinkable, but is certainly cookable.
I also used my pressure cooker for this. It cooks up in half the time of the conventional method and I think it tastes a whole lot better.
Ingredients
- 1 tablespoon good olive oil
- 8 ounces bacon, diced
- 2 1/2 pounds chuck beef cut into 1-inch cubes
- Sea salt
- Freshly ground black pepper
- 1 pound carrots, sliced diagonally into 1-inch chunks
- 1 yellow onion, sliced
- 2 cloves chopped garlic
- 750 ml dry red wine
- 1 packet beef bouillon
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1 pound frozen whole pearl onions
- 1 pound sliced fresh baby bella mushrooms
- Egg noodles cooked according to package directions
Directions
Like many tasty recipes this on starts off with bacon. Slice it into 1/2" pieces and brown it on medium heat in your pressure cooker.
Meanwhile cube the beef and coat the pieces in flour.
Add the beef to the bacon and cook until brown.
Chop the onion, garlic and thyme
Add the onions to the pot and cook until transparent. Then add the garlic and continue cooking for another minute.
Add a tablespoon of tomato paste
Stir until well blended.
Add enough red wine to cover everything. Stir in the wine while scraping the bottom of the pot.
Add the thyme, bouillon, salt and pepper
Cover and lock the lid. Bring it up to pressure then lower the heat just enough to maintain pressure in the cooker.
Set your time to 40 minutes. That's just enough time to ensure the meat is nice and tender, but still keeping its cubes.
After 40 minutes let the cooker cool down enough to unlock then stir in the carrots, pearl onions and mushrooms.
Turn the heat back on, recover and lock the pot and bring it back up to pressure.
When up to pressure lower the heat just enough to maintain pressure and set your timer to 10 minutes.
After 10 minutes let the unit cool down to unlock the lid.
Plate it up over buttered egg noodles garnished with Italian parsley.
This is my entry for #whatscookingchallenge by @jaynie.
Here’s the challenge:
NB: The #whatscookingchallenge is an ONGOING challenge, so you can enter WHENEVER you want and as OFTEN as you want!
1: Use the #whatscookingchallenge tag and tag me @jaynie in your post.
2: Create and publish a post showcasing something that
you have prepared in your kitchen which is either
a) uniquely yours, or b) has been adapted and made your own.
(The more elaborate the post the better, naturally...)
PS. This is NOT limited to "plates of food" - it can be preserves, snacks, anything!
3: Accompany the post with at least 2 photos of whatever it is that you have prepared.
(and in the spirit of avoiding plagiarism, a photo of YOU WITH your dish would be a plus, but is not a requirement)
4: Tag at least 5 (but not limited to) of your foodie friends
that you think would like to participate...
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Enjoy!
Roger
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