Pressure Cooker Burgundy Beef Food
PRESSURE COOKER BOEUF BOURGUIGNON
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
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
PRESSURE COOKER BURGUNDY BEEF
When my adult children come for dinner, this is the recipe I turn to first. They all just love it! -Urilla Cheverie, Alfred, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Combine the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Press cancel., Combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with noodles. Freeze option: Place beef in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.
Nutrition Facts : Calories 347 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 811mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 40g protein.
BEEF BOURGUIGNON ALA PRESSURE COOKER
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
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.
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PRESSURE COOKER BEEF BOURGUIGNON (INSTANT POT RECIPE)
From myfoodstory.com
4.8/5 (12)Total Time 1 hr 10 minsCategory Main CourseCalories 372 per serving
- In a pan, heat oil and butter and brown the beef on high heat in batches. It's important not to overcrowd the pan, and keep the heat really high so that the beef browns without cooking on the inside. Once all the beef is browned, set it aside.
- In the same pan, add bacon and cook it for 2-3 minutes till cooked, but not crispy. Remove the bacon and blot out half the fat with a paper towel. Add the garlic, pearl onions, mushrooms and carrots and cook on high heat for a minute or two while tossing them around in the pan. Turn on the saute function on the Instant pot and transfer the veggies to the IP.
- Keep the pan turned on and add half the wine. The wine will start bubbling along the edges. Use a spoon to scrape off the bits stuck to the bottom and simmer for five minutes.
- Add the wine from the pan, beef, remaining wine, broth, thyme, bayleaf, tomato paste, salt and pepper to the Instant Pot. Turn the vent to sealing and lock the lid in place. Pressure cook on Manual for 40 minutes. Once the stew is cooked, release the pressure manually. In a bowl whisk together cornflour and 1/4 cup water. Turn on the saute function and stir in the cornflour mixture. Simmer for 5-7 minutes till the stew thickens. Stir in the bacon and serve this pressure cooker beef bourguignon over mashed potatoes.
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Cuisine FrenchEstimated Reading Time 8 minsCategory SoupTotal Time 2 hrs
- Cut the Chuck Roast into 2" pieces and place in a large mixing bowl. Add the salt and mix in well. Add enough flour to lightly dredge the meat all over. This is something you should do before all of the vegetable prep so that the salt can work into the meat
- Prepare the vegetables: slice the onions and place in a medium bowl. Put the carrots, celery, garlic, rosemary, thyme and parsley in a separate bowl. Rinse the potatoes well in a colander, slice in half and place back in the colander
- In your pressure cooker vessel, bring it up to medium heat (adjust so the bacon fat doesn't smoke) and cook the bacon slices. Place the bacon on a plate with paper towels after they are cooked. Pour out the bacon fat (carefully) into a separate dish, leaving a small amount to brown the first batch of beef
- Raise the temperature to about medium high and place chunks of beef in one by one. After 3 to 5 minutes, turn each piece over. Once a piece is browned nicely (with a slight amount of crispy exterior), take it out and replace it with a raw piece. Keep doing this until all meat is browned. You can put it back in the same bowl.
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