Pressure Cooker Burgundy Beef Recipes
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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BEEF BOURGUIGNON ALA PRESSURE COOKER
This is a French country beef stew cooked using a pressure cooker. I found it in the Better Homes and Gardens Pressure Cooker Cookbook. I did make a few changes to clarify some steps. I have not tried it myself yet, so let me know if you try it!
Provided by BugsMom
Categories Stew
Time 37m
Yield 6 serving(s)
Number Of Ingredients 15
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.
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