Beef Burgundy (Pressure Cooker)

By Addie

This classic beef bourguignon is wonderful. We especially enjoy it on a fall or winter day. I typically reduce a significant portion of the cooking time by using the pressure cooker. Each pressure cooker is different, so you would need to refer to your pressure cooker instructions to adjust cooking time. by PanNan

Ingredients

• 3 slices bacon, diced
• 1-2 lbs boneless beef stew meat, cut into 1 inch pieces
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 12 ounces mushrooms, halved
• 1 (14 ounce) can beef broth
• 1 1/2 cups Burgundy
• 10 ounces small white pearl onions, peeled (about 24)
• 1 1/2 teaspoons dried thyme
• 1/4 cup flour
• 1/4 cup water

Preparation

Step 1

1. Brown bacon on BROWNING cycle of pressure cooker until crisp.

2. Transfer bacon with slotted spoon to a medium bowl; set aside.

3. Brown meat in bacon drippings balong with garlic, then transfer it to a plate. Sprinkle evenly with salt and pepper.

4. Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently. Transfer mushrooms to bowl with bacon and set aside.

5. Return meat with any juices to pan; add onions, broth, wine, and thyme. Put cover on pressure cooker and cook on high pressure for 30 minutes.

6. Let pressure abate naturally.

7. Put cooker on SIMMER cycle. Combine flour and water, mixing until smooth. Stir into meat mixture. Stir in reserved mushroom mixture. Let simmer until sauce is thickened.

8. Serve over noodles, rice or potatoes, if desired.
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REVIEWS:

Fantastic! I substituted Canadian bacon for the regular bacon, and this recipe was wonderful. It's a definate keeper.

Delicious! Only changes were we added rosemary, skipped the mushrooms and cooked it in a pressure cooker. First brown the bacon in a skillet. Brown the meat and garlic in the pressure cooker. Then add the seasonings, broth, wine, onions and cooked bacon. Put the lid on the pressure cooker and cook according to your pressure cookers directions. After the rocker gauge started rocking ours took apx. 30 minutes. Once the pressure goes down remove the lid and add the flour and water mixture to thicken. Served ours over egg noodles.

I made this last Friday night for the five of us and everyone thought it was wonderful. I used cubed tenderloin from a roast I made a few days earlier and followed the rest of the recipe as written. Served it over wide egg noodles and it was delish! The boys had seconds and there were no left-overs which proves how good this was!

Have used this recipe for years and it is fabulous. If there is any left over, I add water and bring to a boil. Then add sliced carrots, sliced celery, boiled potatoes, green beans and corn. Great winter beef stew!

I'm often tempted to tinker with recipes, but I made this one *exactly* as printed, and it was AMAZING! I especially liked that the mushrooms were left big enough that I could eat around them (I'm picky) and leave them to my fungus-loving husband. This one is going in the all-time keeper file, for sure. Thanks for sharing!

I am living in rural southern Brasil--so some of the meat cuts are difficult to find and some are very tough. I was not able to find beef broth here. I used a meat they call "alcatra"--I think it is rump roast. I rolled it in seasoned flour and omitted the flour & water at the end. After browning, I added wine & 1 cup water and soaked for 2 hours before pressure cooking. 30 minutes in pressure cooker made an incredibly easy and delicious meal. I will share with "the girls" down here! Thank you so much for this recipe.

Great recipe...ingredients are in the pantry always! Easy go to meal and super for a cold winter day...which most of us are experiencing today...jealous of Floridians today:)

I made this exactly as written except for the thyme - DH was afraid he wouldn't like it. What a wonderful dish - the sauce is sooo good. I wish I had doubled it, but will make it again soon - it is my DH's new favorite.

5 Stars is not enough for this recipe. What makes this recipe so good is it takes very little of your time to make such a fanastic meal that other people would think you spent alot of hours over the stove when you didn't. I did omit the salt and pepper and I also double the sause. This recipe I am going to have again for my family and for company.

This is a great way for a change from beef stew to use up some stew beef. The meat was so tender and the gravy was one of the best that I've had. I did omit the salt, health reasons, and it was still very tasty.

I wish I could rate this recipe higher than 5 stars! The recipe was easy to prepare and the flavor was superb. I served this over mashed potatoes, with green beans and french rolls for a wonderful meal. I was really hoping for leftovers so I could use Queen Dragon Mom's suggestion for the stew. Unfortunately, my bunch gobbled it all in one meal. Thanks for this great recipe!