Ingredients for Beef Bourguignon Ala Pressure Cooker
- 1.5 lbs beef stew meat
- 2 large carrots, chopped
- 8 oz cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp salt
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 2 cups beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 1/4 cup cold water
- Egg Noodles (for serving)
- Mashed Potatoes (for serving)
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How to Make Beef Bourguignon Ala Pressure Cooker
- In a 4-6 quart pressure cooker, combine 1.5 lbs beef stew meat, 2 large carrots (chopped), 8 oz cremini mushrooms (sliced), 1 medium onion (chopped), 2 cloves garlic (minced), 1 bay leaf, 1 tsp salt, 1 tsp dried thyme, 1/2 tsp black pepper, 2 cups beef broth, 1 cup dry red wine, and 2 tbsp tomato paste.
- Secure the pressure cooker lid and ensure it's properly locked.
- Set the pressure regulator to the appropriate setting and bring to high pressure over high heat.
- Once high pressure is reached, reduce heat to maintain a gentle rocking pressure release.
- Cook on high pressure for 12 minutes.
- Turn off the heat and allow the pressure to release naturally. This typically takes about 15-20 minutes.
- Carefully remove the pressure regulator once the pressure has completely released.
- Unlock and carefully remove the lid.
- Remove and discard the bay leaf.
- In a small bowl, whisk together 2 tbsp all-purpose flour and 1/4 cup cold water until smooth.
- Stir the flour slurry into the pressure cooker.
- Return the pressure cooker to medium-high heat and cook, stirring frequently, until the stew has thickened and is bubbly (about 2-3 minutes).
- Remove from heat.
- Serve hot over egg noodles or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
19g
Fat
19g
Carbs
17g
