Pressure Cooker Boeuf Bourguignon
I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.—Crystal Jo Bruns, Iliff, Colorado
Total TimePrep: 30 min. + marinating Cook: 30 min. + releasing
Makes12 servings (2/3 cup each)
- 3 pounds beef stew meat
- 1-3/4 cups dry red wine
- 3 tablespoons olive oil
- 3 tablespoons dried minced onion
- 2 tablespoons dried parsley flakes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 8 bacon strips, chopped
- 1 pound whole fresh mushrooms, quartered
- 24 pearl onions, peeled (about 2 cups)
- 2 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- Hot cooked whole wheat egg noodles, optional
- Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight.
- Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker.
- Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer.
- Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.
- Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
- Select saute setting and adjust for high heat; bring liquid to a boil. Cook 15-20 minutes or until sauce reaches desired thickness. Remove bay leaf. If desired, serve stew with noodles.