Beef Bourguignon Ala Pressure Cooker Recipes

PRESSURE COOKER BOEUF BOURGUIGNON

Pressure Cooker Boeuf Bourguignon image

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

Ingredients

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

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

Beef Bourguignon Ala Pressure Cooker image

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

Ingredients

1 1/2 lbs lean boneless beef chuck roast, cut into 1 inch pieces
4 medium carrots, peeled and cut into chunks
2 2/3 cups fresh mushrooms, halved (8 ounces)
3/4 cup onion, cut into wedges
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
2/3 cup beef broth or 2/3 cup beef stock
2/3 cup dry red wine
2 tablespoons tomato paste
2 tablespoons flour
1/4 cup water
6 cups hot cooked egg noodles (12 oz uncooked)

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.

INSTANT POT® BEEF BOURGUIGNON

Instant Pot® Beef Bourguignon image

This recipe for the classic French beef stew cooked in red wine is made easier in an Instant Pot® or other multi-functional pressure cooker.

Provided by Alice Waugh

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h

Yield 12

Number Of Ingredients 24

Ingredients

½ (750 milliliter) bottle dry red wine
2 sprigs fresh thyme
12 juniper berries
2 bay leaves
3 ½ pounds well-marbled beef stew meat, cut into large pieces, or more to taste
8-inch square of cheesecloth, or as needed
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
6 juniper berries
4 whole cloves
1 teaspoon dried orange peel
salt and freshly ground black pepper to taste
4 tablespoons vegetable oil
3 tablespoons olive oil
3 stalks celery, cut into large chunks
3 large carrots, cut into large chunks
2 onions, cut into large chunks
3 cloves garlic, minced
3 tablespoons tomato paste
1 large Idaho potato, peeled and diced
½ (32 fluid ounce) container chicken broth, or as needed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme, or to taste

Steps:

Combine wine, thyme, juniper berries, and bay leaves in a large bowl. Mix well and add meat; stir to coat. Cover and refrigerate at least 2 hours, or up to 1 day.
Create bouquet garni by placing cheesecloth square on a work surface and adding thyme, rosemary, bay leaves, juniper berries, cloves, and orange peel on top. Tie cheesecloth into a bundle and set aside until ready to use.
Strain and reserve marinade from meat. Drain meat on a plate lined with paper towels; pat until very dry. Sprinkle meat with salt and pepper.
Add 2 tablespoons vegetable oil to a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil until shimmering. Add 1/2 of the meat and brown gently on both sides, 5 to 7 minutes. Transfer meat to a plate lined with paper towels and repeat with remaining oil and meat. Turn pot off. Return all meat to the pot.
Heat olive oil in a large skillet over medium heat. Add celery, carrots, onions, and garlic and cook, stirring gently, until softened and golden, about 10 minutes. Increase heat and add tomato paste. Cook, stirring, until fragrant and sizzling, 1 to 3 minutes more. Add reserved marinade, potato, and bouquet garni bundle to the skillet. Bring to a boil and cook, bubbling fiercely, until thickened and syrupy, 5 to 10 minutes.
Pour vegetable mixture into the Instant Pot® with the meat. Pour in enough chicken broth to cover ingredients halfway. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Use a fork to mash some of the carrots and potatoes into the liquid in the pot. Taste and adjust salt and pepper as needed. Garnish each serving with a sprinkling of parsley and thyme.

Nutrition Facts : Calories 416.9 calories, Carbohydrate 14.6 g, Cholesterol 74 mg, Fat 26.3 g, Fiber 3.6 g, Protein 23.6 g, SaturatedFat 8.3 g, Sodium 302.3 mg, Sugar 3.7 g

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