Pressure cooker Beef Bourginon
Well, this is really a recipe for “Beef Burgundy,” but it feels so much more Julia Child to call it Beef Bourginon. This old standby came from Brad’s old out-of-print 1972 Mirro Matic “Speed Pressure Cooker” book. He’s been making it for years, and there’s a good reason for it: it’s amazing!
The real beauty of pressure cookers, aside from how quickly they cook, is how they break down the collagens in meat and infuse everything with flavor. And while we heartily admit that Julia Child’s Boeuf Bourginon is impossible to match, this is an amazingly flavorful rendition that doesn’t require all day in the kitchen to make you feel like a French chef. Served with crusty French bread, buttered noodles, rice or small boiled potatoes, it just doesn’t get any better. And did I mention that instead of 8 hours this recipe only takes one and a half hours, total!!
So, bring on the cold weather! You’ll feel like you are in a cozy Parisian bistro. Ooh la la!
Beef Bourginon a la pressure cooker
TOTAL TIME 30mins
PREP 20 Mins
COOK 30 Mins
SERVINGS 8 (6 or 8qt pressure cooker)
¼ lb Mushrooms, sliced
2 Tbs. butter
6 slices bacon
3 lbs beef stew meat, 1 ½” cubes
¼ C. scallions, sliced
2 cloves garlic, minced
¼ C. carrots, ﬁnely chopped
2 C. Burgundy wine
1 Tbs. tomato paste
2 Tbs. beef bouillon
½ tsp. salt
½ tsp thyme
¼ C. flour
½ C. water
- Sauté mushrooms in butter in cooker. Remove and set aside
- Fry bacon in cooker until crisp. Remove all but 3 – 4 tbsp fat from cooker
- Brown meat in fat in cooker. Season lightly with salt and pepper.
- Add remaining ingredients except parsley, ﬂour, and water.
- Cover, set control to high and cook 30 minutes once pressure has been achieved.
- Cool cooker normally for 5 minutes, then rapid release.
- Mix ﬂour with water and add to the stock. Cook until thickened, stirring constantly
- Add sautéed mushrooms and crisp, crumbled bacon. Garnish with parsley to suit. Serve with buttered noodles, rice or small boiled potatoes.