Pressure Cooker Beef Bourguignon

This is a classic French recipe that probably originated as a way to tenderize tough cuts of meat. Serve over buttered noodles or mashed potatoes with a salad and a steamed vegetable.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 35 minutesDifficulty: Medium


Serves: 8

Ingredients

  • 8 slices bacon, diced
  • 1 boneless English or chuck roast (3 lbs.)
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. freshly ground black pepper
  • 1 large yellow onion, diced
  • 2 Tbsp. tomato paste
  • 3 cloves garlic, peeled and minced
  • 1⁄2 tsp. thyme
  • 1 bay leaf
  • 4 cups dry red wine
  • 1 large yellow onion, peeled and thinly sliced
  • 1⁄2 cup plus 2 Tbsp. butter
  • 16 oz. fresh mushrooms, sliced
  • 2 cups water
  • 1⁄2 cup all-purpose flour

Directions

  • Fry bacon over medium heat until it renders its fat; remove bacon and set aside. Trim roast of fat and cut into bite-size pieces; add beef pieces to the pressure cooker, sprinkle with salt and pepper, stir-fry for 5 minutes. Add diced onion and sauté for 3 minutes. Add the tomato paste, garlic, and thyme; stir to coat the meat. Add the bay leaf and stir in enough of the wine to cover the meat in the pan completely, being careful not to exceed the fill line in the pressure cooker. Lock the lid into place and bring to low pressure; maintain pressure for 45 minutes. Remove from heat and allow pressure to release naturally.
  • Add onion and 2 tablespoons butter to a microwave-safe bowl. Cover and microwave on high for 2 minutes. Add mushrooms; cover and microwave on high for 1 minute. Stir, cover and microwave on high in 30-second increments until mushrooms are sautéed and onion is transparent.
  • Quick-release any remaining pressure in the pressure cooker and remove the lid. Stir in the mushroom-onion mixture into the pan. Reserve 1 cup pan liquid. Lock the lid into place and bring to low pressure; maintain pressure for 5 minutes.
  • Meanwhile, mix remaining 1⁄2 cup butter with the flour to form a paste; whisk in pan liquid to thin the paste. Strain out lumps. Whisk the butter-flour mixture into a small saucepan; boil for 1 minute. Reduce the heat and simmer uncovered, cooking and stirring for 5 minutes or until the pan juices have been reduced and a gravy results.
  • Quick-release the pressure and remove the lid. Stir in remaining wine and water. Increase heat to medium-high and bring the contents to a boil. Slowly stir in the gravy and serve.