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Pressure cooker boeuf bourguignon recipe

Pressure cooker boeuf bourguignon recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef stews and casseroles
  • Beef bourguignon

Love the slow cooked flavour of boeuf bourguignon but don't have hours to spend in the kitchen? This pressure cooker boeuf bourguignon is ready in half the time and tastes delicious.

29 people made this

IngredientsServes: 8

  • 1 tablespoon oil
  • 1.5kg stewing steak, cut into cubes
  • 2 large onions, chopped
  • 4 large carrots, sliced
  • 2 cloves garlic, minced
  • 2 parsnips, sliced
  • salt and freshly ground pepper
  • 2 glasses of red wine
  • 1 bay leaf
  • 5 sprigs of parsley
  • 500ml cold water
  • 1 beef stock cube (optional)
  • 1 rounded tablespoon cornflour

MethodPrep:15min ›Cook:1hr10min ›Ready in:1hr25min

  1. In a large pressure cooker, heat oil over high heat. Add meat and brown on all sides for a few minutes. Then add the onions, garlic, carrots and parsnips. Add salt and pepper and mix well.
  2. Pour in red wine and cook 2 or 3 minutes, then add the bay leaf, parsley, stock cube and water, then close the pressure cooker. Cook for 1 hour.
  3. When the meat is cooked, remove bay leaf and sprigs of parsley. In a small bowl, combine a few tablespoons of the cooking juices with 1 tablespoon cornflour. Mix well then pour into the pot. Thicken over low heat for a few minutes. Garnish with some chopped fresh parsley and serve hot.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (2)

I just cooked this in my new Tower 6L T80244 stovetop pressure cooker & the beef was over cooked (stringy) - although the meal was very tasty - a lovely rich taste. I only used 1/2 the ingredients as I live alone so maybe I should have cooked for less? Also I note that no mention was made of what pressure settings to chose for the pressure cooker so I cooked on high. I also added mushrooms at 55 mins & then brought back up to pressure - I also used finely ground oats instead of cornflour. I will not use this recipe again as it is but thanks for uploading it. UPDATE: Having just checked several other pressure cooker recipes it looks like 20 - 30 minutes is about favourite for cooking time - look at this recipe http://www.pressurecooker.com.au/beef-bourguignon-recipe-28 Mar 2018

I have made this recipe 3 times in the last 2 weeks... my 2-year-old just can't get enough of it! I love that it's chock full of goodies for him and he doesn't realise he's eating veggies The last batch I made I was missing some ingredients, so substituted with other stuff... in place of parsnips I used sweet potato and new potatos, I added mushrooms... I also don't use cornflour and instead used finely ground oats to thicken it up. Alternatively you can also keep the juice thin and just pour it over wild rice or quinoa.-28 Feb 2016


Boeuf Bourguignon Classique, the Jacques Pépin one

Many people have tasted my boeuf bourguignon, and many people want the recipe afterwards. It is the best version I have ever found, and it’s by no other than Jacques Pépin. The recipe was taken from Food & Wine magazine, April 2007 issue. Serve with a robust and full-bodied Cabernet Sauvignon.

Beef Stew in Red Wine Sauce

“This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.”

  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
  • Salt
  • Freshly ground black pepper
  • 1 cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon all-purpose flour
  • One 750-milliliter bottle dry red wine
  • 2 bay leaves
  • 1 thyme sprig
  • One 5-ounce piece of pancetta
  • 15 pearl or small cipollini onions, peeled
  • 15 cremini mushrooms
  • 15 baby carrots, peeled
  • Sugar
  • Chopped fresh parsley, for garnish

Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.

In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.


Ingredients

  • 2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note)
  • 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon 30g) (see note)
  • 2 tablespoons (30ml) vegetable oil, plus more as needed
  • 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
  • Kosher salt and freshly ground black pepper
  • 1 1/4 pounds carrots (600g about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups)
  • 1/2 pound yellow onions (250g about 2 medium), peeled and split in half through the root
  • 4 medium cloves garlic, lightly crushed
  • 1/4 cup (60ml) cognac or brandy (optional)
  • 3 cups (750ml) dry red wine
  • 1 tablespoon (15ml) Asian fish sauce
  • 1 tablespoon (15ml) soy sauce
  • 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
  • 2 tablespoons (20g) all-purpose flour
  • 1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note)
  • 1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered
  • 8 ounces white and/or red pearl onions (225g), peeled
  • Minced flat-leaf parsley leaves and tender stems, for garnish

Boeuf Bourguignon in Instant Pot®

Have you seen the movie, Julie & Julia in which the main character, Julie, is making Julia Child’s recipes every day and blogging about it? There is a scene when she is making Julia Child’s Boeuf (pronounced quick ‘boof’ in a Frenchy way) Bourguignon (boy-guing-yon) and her husband asks, “How long does it take?“, and she mumbles, “2 ½ hours” as she sets the timer.

Actually, Julia Child’s recipe says to cook for 2 ½ – 3 hours. Gasp!

Well, who has time for that! Not me! Especially now that I know it can be made in less than hour in my Instant Pot!

Boeuf Bourguignon is a French beef stew that’s flavored (or drowned, whichever term you prefer) with a bottle of burgundy, slowly simmered in a covered dutch oven for 2 ½ -3 hours. And it’s one of Julia Child’s signature dishes. And one of my favorites!

I’ve made beef stew in Instant Pot before but since Boeuf Bourguignon requires alcohol, and you can’t cook with alcohol in a pressure cooker, you have to marinade the meat in red wine, preferably overnight, to infuse it into the meat.

Why can’t you cook alcohol in a pressure cooker? That’s because alcohol doesn’t burn off since pressure cooker doesn’t allow alcohol to evaporate while cooking and the food taste becomes bitter.

So with a little bit of planning, making Boeuf Bourguignon in Instant Pot (or any pressure cooker) takes just under an hour and the flavor and tenderness is even better than cooking it in the oven. (did I mention, 2 ½ – 3 hours?)

Here is my adapted recipe that even Julia Child would be proud of. I’m sure.


Step 1

Toss the braising steak in the seasoned flour until well covered

Step 2

Turn your Ninja Foodi Multicooker on to HI sauté mode

Step 3

Pour 2 tablespoons of sunflower oil in to the cooking pot and heat through. Fry the lardons until browned and then transfer to a plate

Step 4

Fry the steak in batches until nicely browned all over, transferring to a plate each time and adding the rest of the oil as needs be

Step 5

Once all the meat is browned put it back into the Ninja Foodi Multicooker along with the lardons, garlic cloves, butter, bay leaf, thyme, carrots, onions and mushrooms. Give it a good stir and then switch to air fry mode. Set the timer to ten minutes

Step 6

Next pour the wine over to cover. Drink what’s left!

Step 7
Step 8

Put your pressure cooker lid on and set the timer to 30 minutes. Once the pressure cooking is complete, carefully turn the pressure release valve to the vent position. Once pressure is released, voila its ready!


Beef Bourguignonne

Place thyme, parsley, bay leaves, and peppercorns in center of a single layer of cheesecloth. Gather up edges tie with kitchen twine to form a bundle for bouquet garni. Place flour in a medium bowl add beef and toss to coat.

Step 2

Press Warm set timer for 25 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat 2 Tbsp. oil in the pot. Working in batches, shake off excess flour from meat and cook, turning occasionally, until browned, about 10 minutes. Transfer to a plate and set aside.

Step 3

Add chopped onion and remaining 1 Tbsp. oil to pot. Cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 minute. Add mushrooms and cook, strring occasionally, until lightly golden, about 6 minutes. Add tomato paste and cook, stirring often, for 2 minutes. Add brandy and cook until liquid is absorbed, about 2 minutes. Add broth, wine, pearl onions, tomatoes, carrots, 2 tsp. salt, the reserved bouquet garni, and beef with any juices from the plate. Lock lid in place, making sure vent is sealed. Press Warm set timer for 15 minutes and press Start again to cook.

Step 4

Let pressure release naturally. Remove lid. Press Warm set timer for 15 minutes and press Start again. Heat stew until thickened, about 15 minutes longer. Press Cancel to stop cooking. Remove bouquet garni and season to taste with salt.


Pressure Cooker Beef Bourguignon Recipe

Spring has sprung in Paris, and we have had a few of those sky-so-blue, light-of-gold, fill-my-heart-to-bursting days, the kind that makes every Parisian mellow out and smile the way not other time of year does.

There is still a definite chill in the air, though, which is part of the charm of this particular turn of season, and we are not quite out of stew territory yet. It is an in-between I love and embrace, and the perfect time to make the quickest, easiest Beef Bourguignon you can imagine.

In my first cookbook I have a recipe for traditional Boeuf Bourguignon that is really really good (do you know my first book is full of staples from my repertoire?). But when I’m pressed for time, I streamline the process quite a bit to have it be ready in just two hours, most of which is just the pressure cooker working its magic while you paint your toenails (I wish) or herd the small people in your life (more like).

I’m sure a side-by-side taste comparison would reveal more depth of flavor in the cookbook version, which includes marinating and browning the meat before stewing, but the bang for your buck of this pressure cooker beef bourguignon is quite extraordinary.

So get thee to your favorite butcher shop or meat counter (check out my tips on buying meat like the French) and buy some sustainably-raised beef. Pick up a reasonably priced bottle of red, and have yourself a lovely French meal.

Oh, and let me point out that the recipe only uses two-thirds of the wine do with the rest what you will.


Boeuf Bourguignon Grande Vitesse

This is by no means authentic but is very quick and extremely tasty. I'm not sure if he was being nice, or just after something, but my husband thinks this version is better than Julia Child's classic recipe that our friends cooked for us once. A note about the wine. The best results I've had with this came from using much more full-bodied fruity wines than the traditional Burgundy Pinot Noir. In order to make this even quicker, I cook it in the pressure cooker, which means you can have a delicious beef stew on the table in 40 minutes flat from start to finish. For some reason, cooking meat in a pressure cooker also seems to make it deliciously soft and melt-in-the-mouth. The disadvantages of cooking this way is that the stew is very liquid and the carrots become a bit mushy and don't look very attractive. However, you can always disguise this with a sprinkling of parsley! Either way, it's even better made one or two days in advance of eating and re-heated later.

This is by no means authentic but is very quick and extremely tasty. I'm not sure if he was being nice, or just after something, but my husband thinks this version is better than Julia Child's classic recipe that our friends cooked for us once. A note about the wine. The best results I've had with this came from using much more full-bodied fruity wines than the traditional Burgundy Pinot Noir. In order to make this even quicker, I cook it in the pressure cooker, which means you can have a delicious beef stew on the table in 40 minutes flat from start to finish. For some reason, cooking meat in a pressure cooker also seems to make it deliciously soft and melt-in-the-mouth. The disadvantages of cooking this way is that the stew is very liquid and the carrots become a bit mushy and don't look very attractive. However, you can always disguise this with a sprinkling of parsley! Either way, it's even better made one or two days in advance of eating and re-heated later.


  • 1 ¾ pounds beef stew meat, preferably chuck, trimmed and cut into 1 1/4-inch chunks
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper
  • 8 teaspoons canola oil, divided
  • ⅔ cup dry red wine
  • 1 large onion, chopped (1 1/2 cups)
  • 1 cup diced carrots (2 medium)
  • 4 cloves garlic, minced
  • ¾ teaspoon dried thyme leaves
  • 1 (15 ounce) can no-salt-added diced tomatoes
  • 1 cup low-sodium beef broth
  • 1 bay leaf
  • 1 pound cremini or button mushrooms, quartered (5 cups)
  • 2 cups frozen pearl onions (8 oz.)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1-2 teaspoons red-wine or cider vinegar
  • 2 tablespoons chopped fresh parsley for garnish

Pat beef dry sprinkle with 1/2 tsp. salt and pepper. Heat 2 tsp. oil in a large heavy skillet over medium-high heat. Add half the beef and cook, turning occasionally, until well browned, 4 to 6 minutes. Transfer to a plate. Add another 2 tsp. oil and brown the remaining beef transfer to the plate. Add wine, stirring to scrape up any browned bits, and cook until reduced by half, 1 to 2 minutes.

Meanwhile, heat 2 tsp. oil in a multicooker using the Saute setting. Add chopped onion and carrots cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, broth and bay leaf, along with the beef and any accumulated juices, and the reduced wine.

Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 40 minutes (or follow manufacturer's directions to pressure-cook for 40 minutes). When pressure-cooking is complete, let the pressure release naturally for 15 minutes.

Meanwhile, heat the remaining 2 tsp. oil in the skillet over medium-high heat. Add mushrooms and the remaining 1/4 tsp. salt cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Cook pearl onions according to package directions drain.

Release the remaining pressure in the multicooker manually. Select the Saute setting. Stir cornstarch and water in a small bowl add to the stew. Cook, stirring, until slightly thickened, about 2 minutes. Stir in vinegar to taste, and the mushrooms and pearl onions. Garnish with parsley, if desired.


2 pounds round steak, cut into 1-inch pieces
1 cup dry red wine
1/2 cup beef stock
2 carrots, sliced 1/4-inch thick
3 slices bacon
1/2 teaspoon thyme
1/2 pound fresh mushrooms, quartered
2 tablespoons flour
12 small pearl onions
OR
1 large onion, chopped
1/4 teaspoon basil
2 cloves garlic, minced

Slice bacon into 1/2-inch pieces and fry in pressure cooker. Add onion and cook 2 minutes. Add round steak and brown meat 5 minutes. Stir in flour and blend thoroughly. Stir in wine, beef stock and seasonings.

Close the lid. Cook for 20 minutes. Remove the lid. Add carrots And mushrooms. Close the lid. Cook for 5 minutes. Release pressure and remove lid. Serve over noodles.


Watch the video: Anthony Bourdains Easy Beef Stew Recipe (May 2022).