Beef Bourguignon

Beef Bourguignon

0:10 To Prep
0:45 To Cook
8 Servings
Average Rating
Difficulty Easy

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
  • 1.5kg beef, diced
  • 2 Tbs Tomato paste
  • 2 carrots, peeled and chopped into 3cm lengths
  • 1 sprig thyme (or 1 tsp dried thyme)
  • 2 heaped tsp Plain flour
  • 1 cup Red Wine
  • 1 1/2 cups beef stock

Step 1

Heat Pressure Cooker over medium heat and add olive oil.

Step 2

Sauté bacon, mushrooms, onion and garlic for 5 minutes.

Step 3

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.

Step 4

Turn heat to high. Add beef (without excess flour from bag) and stir for 2 minutes to caramelise.

Step 5

Stir through remaining ingredients. Bring to the boil to cook off the alcohol.

Step 6

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)

Step 7

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.)

Step 8

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.

Step 9

Serve with mashed potato or rice.

Chef's Tips

The beef is cooked after 30 minutes but melt-in-the-mouth after 45 minutes.

Reviews

Dave

So easy and so tender, had to thicken it up but that is just a personal preference. Definitely will make it again.

kerryn

This was easy and delicious. The meat fell apart on the fork. Definately will be making this again.

Ali M

Easy and tasty but very runny! Should the flour be 2 tbs? It says tsp......

Vanessa M

Made this in the sauté pan. Then in a slow oven for 1 1/2 hrs. Delicious.

Molly A

I left for 45 mins and was truly melt in your mouth. I also used rump steak and it worked well.

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