Pressure Cooker Beef Bourguignon

Pressure Cooker Beef Bourguignon

  • Preparation 40 min
  • Cooking 35 min
  • Other 20 min
  • Servings 4
  • Freezes Yes

Categories

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

Preparation

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.

Personal Note