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Beef Burgundy (Boeuf Bourguignon) adapted for a Pressure Cooker

Beef bourguignon or bœuf bourguignon, (also called beef Burgundy) is a beef stew braised in red wine, often red Burgundy, and beef stock. Vegetables that give flavor to this stew includes carrots, onions, garlic, and a bouquet garni (fresh herb bouquet), pearl onions, mushrooms, and bacon. With Julia Child's world-famous recipe (and it's worthy of its fame), it takes hours to simmer the beef to be tender, and for all of the flavors to come together for this flavorful stew. With this recipe, I used my pressure cooker to create a stew in a fraction of the time. I'm not Julia Child, but I can promise you that my version turned out to be fantastic-- and I share a special cut of beef that delivers a tenderness that is incredible! We like ours over homemade noodles, but boiled potatoes is a more traditional way to enjoy this meal. It freezes well, too!
Course main
Cuisine French
Keyword Beef Bourguignon, Beef Burgundy
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 356kcal
Author Debby - www.AFeastfortheEyes.net

Ingredients

  • 2 pounds chuck eye roast cut into 2-inch pieces (ask your butcher about it, it's much more tender than stew cut meat)
  • 1 bag pearl onions 10 oz. frozen (you can go with fresh, but it's a hassle to peel those babies!)
  • 2 medium carrots washed and finely chopped
  • 2 cloves garlic minced
  • 4 slices quality bacon it's easier to cut while frozen
  • 1 1/2 cups Burgundy wine or any red wine
  • 1 cup beef broth I don't recommend bouillon cubes, as they can be salty
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon tomato paste heaping
  • 1 pound fresh white mushrooms quartered
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 to 4 sprigs fresh thyme or 2 to 3 teaspoons dried thyme, fresh is best
  • 2 sprigs fresh marjoram
  • 1 whole Bay leaf
  • Flour salt & pepper (for seasoning the meat)
  • Olive oil
  • 1/2 cup fresh parsley chopped for garnish

Instructions

For the bacon and vegetables:

  • While you could sear the bacon and vegetables in your pressure cooker/Instant Pot, I prefer to use a Dutch Oven or heavy skillet so that I have plenty of room to build flavor. I use my Instant Pot/Pressure Cooker to actually cook the beef stew to a perfect tender. Let's begin:
  • Slice the bacon into lardons (thin strips) and cook, in a heavy bottomed skillet) until crispy, on medium heat, to render the fat. Remove the bacon with a slotted spoon and set on a paper towel.
  • There is no need to thaw the frozen onions; simply empty the bag into a mesh strainer and rinse with lukewarm water for a few minutes. Allow to drain and pat them dry. You can certainly buy fresh pearl onions, but to remove the skins you will need to blanch and shock them in ice water to slip them off. I find that frozen is just as good!
  • On medium heat, add the onion and cook in the bacon fat (this is building flavor), shaking the pan until they are translucent and lightly golden brown (about five minutes). Add the minced garlic and stir until fragrant (about 30 seconds). Remove the onion/garlic mixture into a bowl and set aside.
  • Be sure to wipe any remaining garlic residue from the Instant Pot or skillet (garlic burns and becomes bitter) and add a little drizzle of olive oil. On medium heat, cook the chopped carrot for 2 to 3 minutes, just until softened.
  • Remove and set aside.

For the meat:

  • Be sure that the meat is completely dry. Otherwise, you won't be able to get a crusty, brown sear, and this is essential to building flavor!
  • I place the cut-up meat in a large bowl, and add about 2 to 3 teaspoons of coarse salt, 1 to 2 teaspoons of freshly ground pepper and about 1 tablespoon of flour. Toss the meat until it is evenly coated with flour and seasoning.
  • Turn the heavy skillet to medium high and add enough olive oil to lightly coat the bottom. Add the meat, being careful not to crowd it, and allow it to sear until golden brown (3 to 4 minutes). Lift one piece of meat, and if it doesn't stick to the pan, it's ready for all the pieces to be turned over. Sear on both sides and set aside. You will, most likely, need to do this in 2 to 3 batches. Add a little more olive oil, as is necessary to coat the pan.
  • Your skillet should be coated with a build-up for brown (maybe almost black) "crud". This is a good thing. Let's build the braising liquid!
  • Leaving the skillet on medium-high heat, add the tomato paste and quickly stir it around to cook-- about 30 seconds.
  • Add the red wine, whisk and stirring and loosening up the crust from the bottom. Add the carrots and the bacon to the skillet. Allow this mixture to reduce about to about 2/3, stirring it often-- about 5 minutes.
  • Add the beef broth, and Worcestershire sauce.
  • Your can now cook this French stew in a pressure cooker, in a Dutch oven or a slow cooker. The technique is all the same, but the cooking time is very different.

For the pressure cooker:

  • Add the meat, then pour the braising liquid on top.
  • Tie the fresh herbs with kitchen string and settle into the liquid.
  • Pressure cook on high for 20 minutes.

For a Dutch oven

  • Set in the oven at 275°F for 2 1/2 to 3 hours.
  • For a slow cooker, cook on low for 6 to 8 hours.
  • (see why pressure cooking is so easy?)
  • Meanwhile prepare the mushrooms:
  • Clean the same skillet, and on medium heat, melt the butter and oil until bubbling.
  • Add the cleaned and dry mushrooms and saute the mushrooms for about 5 minutes-- shaking the skillet intermittently until the mushrooms are lightly golden (about 7 minutes total). Remove from the skillet and set aside.
  • Once the stew has finished cooking, it's time to add the pearl onions and mushrooms. Release the pressure (if using a pressure cooker, obviously). Remove the herb bundle and bay leaf, then add the pearl onions and mushrooms. Pressure cook for 5 minutes.
  • If using a Dutch oven, allow to cook for about 10 minutes more.
  • For a slow cooker, allow 15 to 20 minutes, depending on how hot the stew is.
  • NOTE: If the sauce seems too thin for your liking (I like mine a bit thick) make a cornstarch slurry. I use about 2 Tablespoons cornstarch and whisk about 1/2 cup water until it is lump-free.  With the stew simmering (I use the saute function) I add in small amount of the slurry and wait a minute or so, until the sauce has thickened. Don't add the slurry all at once, or you might end up with concrete! If you do, thin with beef broth.
  • Add a generous handful of fresh parsley and serve immediately.
  • Traditionally, this dish is served with steamed potatoes. You can serve it with mashed potatoes or buttered noodles. I chose to make homemade egg noodles.
  • This dish tastes even better the following day.