Beef Bourguignon
Enjoy the flavours of France with this well-known, traditional French recipe.
Ingredients
- 2-3 rashers bacon (diced)
- 1 cup Mushrooms (sliced)
- 1 Onion (diced)
- 2 Cloves garlic (diced)
- 1.5 kg beef (diced)
- 2 Tbs Tomato paste
- 2 carrots peeled and chopped into 3cm lengths
- 1 sprig thyme (or 1 tsp dried thyme)
- 2 tsp heaped tsp Plain flour
- 1 cup Red Wine
- 1 1/2 cup beef stock
Instructions
- Heat Pressure Cooker over medium heat and add olive oil.
- Sauté bacon, mushrooms, onion and garlic for 5 minutes.
- Combine some of the flour (only enough to coat all the beef well), beef, salt and pepper in a plastic bag and shake. Remove the beef from the bag, leaving all excess flour in the bag.
- Turn heat to high. Add beef (without excess flour from bag) and stir for 2 minutes to caramelise.
- Stir through remaining ingredients. Bring to the boil to cook off the alcohol.
- Close and lock Pressure Cooker and bring to pressure on medium/high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
- Once at pressure, turn down the heat as low as possible whist maintaining at pressure, and cook for 30 minutes. (If cooked on excessive heat the beef may burn.)
- Slow release pressure by removing from heat and allowing to cool down naturally. This will take approximately 10 minutes. Pressure has been released when the red pressure indicator has dropped.
- Serve with mashed potato or rice.
Notes
The beef is cooked after 30 minutes but melt-in-the-mouth after 45 minutes.
