Pressure Cooker - Boeuf Bourguignonne

By jlwoodruff

Ingredients

• 1 Tbs. olive oil
• 3 bacon strips, coarsly chopped
• 3 lbs. beef bottom round, cut into 1 1/2 inch pieces
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 10 oz. fresh with mushrooms, cut into quarters
• 4 medium carrots, cut into 1 inch lengths
• 1/2 cups chopped shallots
• 2 garlic cloves
• 1 cup hearty red wine
• 2 cups beef stock
• 1 Tbs. tomato paste
• 4 Tbs. unsalted butter, at room temperature
• 1/4 cup all purpose flour

Details

Servings 6

Preparation

Step 1

1. In a 5-7 qt. pressure cooker, heat the oil over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and browned, about 5 minutes. Transfer the bacon to paper towels to drain. Pour the bacon fat into a small bowl. Return 1 Tbs. of the fat to the cooker, reserving the remaining fat.

2. Heat the fat over medium-high heat. In batches, adding more fat as needed, add the beef and cook, turning occasionally, until browned, about 4 minutes. Transfer the beef to a plate. Season the beef with the salt, pepper, and set aside.

3. Pour 1 Tbs. of the reserved fat into the cooker. Reduce the heat to medium. Add the mushrooms, carrots, shallots, and garlic. Cook, stirring occasionally, until the mushrooms soften, about 5 minutes. Add the wine. Bring to a boil, scraping any brown bits from the bottom of the pan. Stir in the broth and tomato paste. Return the beef and any juices on the plate to the cooker.

4. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 20 minutes. Remove from the heat and quick-release the pressure. Stir in the bacon and using a slotted spoon transfer the meat and vegetables to a deep serving bowl. Cover with aluminum foil to keep warm. Let the liquid stand for 5 minutes.

5. Skim any fat from the surface of the cooking liquid. Bring to a boil, uncovered, over medium-high heat. In a medium bowl, using a rubber spatula, work the butter and flour together until smooth. Gradually whisk about 1 cup of the cooking liquic into the flour mixture to make a thin paste. Briskly whisk the paste into the boiling liquid. Cook, stirring occasionally, until the sauce has thickened and no trace of raw flour taste remains, about 5 minutes. Season with additional salt and pepper if needed. Pour the sauce over the meat and vegetables, stir gently, and serve.