Beef Bourguignon is a traditional dish of French gastronomy and more precisely of the Burgundy region.
In the traditional Beef Bourguignon, the meat is marinated and cooked in red wine from Burgundy, with a garnish of mushrooms, carrots, small onions, and bacon to develop all the flavors.
For this kind of recipe, I love to use my pressure cooker so you can have a delicious comfort dish to enjoy in no time!
Beef Bourguignon - Pressure Cooker
- 2 lbs beef stew or chuck roast cut in 2 inches cubes
- 4 ounces bacon
- 3 tbsp of olive oil or butter
- 2/3 red wine (traditionally a Burgundy)
- 2 onions
- 1 garlic clove
- 2 tbsp of flour
- 1 tbsp tomato paste
- 1 herb bouquet (spring thyme, bay leaf, parsley)
- 4 to 5 carrots
- 1 lb mushrooms
- salt, pepper
- fresh parsley
- Peel the onions and cut them finely. Peel garlic.
- In the pressure cooker, put the olive oil or butter, lightly brown the meat and the bacon.
- Add the onions, carrots, mushrooms, sprinkle the flour, and the tomato paste. Mix and cook for 2-3 minutes, then add the red wine and scrap any remaining browned bits off the bottom of the pressure cooker.
- Add salt and pepper, garlic, and herb bouquet.
- Close the cooker pressure. When the steam escapes, turn down the heat and cook to the specified time (1 hour for me).
- Remove the herb bouquet from the pressure cooker. Taste and adjust the seasoning if necessary.
- Sprinkle fresh parsley and serve hot with potatoes, mashed potatoes, pasta, or even grilled slices of bread rubbed with garlic.
Beef Bourguignon is even better reheated.