Pressure Cooker Boeuf Bourguignon

Name: Pressure Cooker Boeuf Bourguignon
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 30 min. + marinating Cook: 35 min. + releasing

Makes

12 servings

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

Pressure Cooker Boeuf Bourguignon Recipe photo by Taste of Home

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Ingredients

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

Directions

Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight.
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium 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. Press cancel.
Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Select saute setting and adjust for low heat. Simmer, uncovered, until sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with noodles.

Nutrition Facts

2/3 cup beef mixture (calculated without noodles): 289 calories, 15g fat (5g saturated fat), 77mg cholesterol, 350mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Pressure Cooker Boeuf Bourguignon

Ingredients

Directions

Nutrition Facts

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