Beef Bourguignon Ala Pressure Cooker Recipes

PRESSURE COOKER BOEUF BOURGUIGNON

Steps:

• 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.

BEEF BOURGUIGNON ALA PRESSURE COOKER

Steps:

• In a 4 or 6 quart pressure cooker, combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, beef broth or beef stock, wine and tomato paste.
• Place seal in the pressure cooker lid and lock the lid in place. Place pressure regulator on vent pipe and bring to pressure over high heat. Reduce heat just enough to maintain pressure so the pressure regulator rocks gently. Cook for 12 minutes.
• Remove cooker from heat and allow pressure to come down naturally. Once pressure is down, remove pressure regulator from lid. (Be careful - it will be hot!) Unlock lid and carefully remove it.
• Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water till well combined. Add this mixture to cooker. Replace cooker over medium to medium high heat (but do not replace lid), and cook until stew is thickened and bubbly, stirring frequently. Once stew begins to thicken, continue cooking for 1 minute more.
• Remove cooker from heat.
• Serve stew over egg noodles.

SLOW COOKER BEEF BOURGUIGNON

Steps:

• Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
• Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
• About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.