Name: Pressure Cooker Beef Bourguignon
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: ½ lb (225 g) white mushrooms, halved; ¼ lb (115 g) bacon, chopped into large lardons; 1 carrot, cut into small dice; 2 tbsp butter; 2.2 lb (1 kg) boneless beef blade roast, fat trimmed, cubed; 1 onion, chopped; 1 cup (250 ml) red wine; 1 cup (250 ml) beef broth; 3 tbsp light toasted flour; 1 tbsp (15 ml) tomato paste

Note from Ricardo

You can brown the meat in the pressure cooker instead of in a skillet. In this case, you will have to brown the meat in 2 batches before sautéing the aromatics, which will increase the cooking time of the recipe. You can speed things up, as we have done here, by browning the meat in a separate skillet at the same time as sautéing the aromatics in the pressure cooker.

Pressure Cooker Beef Bourguignon

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Note from Ricardo

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