Beef bourguignon recipe (PC)

This recipe requires preparation in advance!

Beef bourguignon is a well-known, traditional French recipe. It is essentially a stew prepared with beef braised in a full bodied red wine and beef stock, generally flavoured with garlic, onions, carrots, and a bouquet garni, and garnished with pearl onions and mushrooms.

A WMF Perfect Plus 6.5 litre pressure cooker has recently joined my stash of kitchen toys and I've been experimenting with the best way to cook beef bourguignon in a pressure cooker. I was after a fully-flavoured dish rather than a fast one; this was the result.

If you want the authentic, non-pressure cooker version, you can find it here.

Beef bourguignon recipe (PC)

Beef bourguignonne with egg noodles
Servings:	Serves 4
Calories per serving:	551
Ready in:	1 hour 30 minutes
Prep. time:	15 minutes plus any marinading time
Cook time:	1 hour 15 minutes
Difficulty:
Recipe author:	Chef
First published:	28th July 2013

Best recipe review A good cheat 4/5 Was as good as my slow cooker effort. Carla

the marinade

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300 ml full bodied red wine

Bouquet garni

• 3 bay leaves
• 1 huge stem of cutting celery, 'flowers and all' - A stalk of celery, ideally with leaves would be fine
• 1 sprig of parsley
• 1 small sprig of thyme

the stew

• 2 tablespoons Olive oil
• 3 large banana shallots, peeled and cut in half
• 4 cloves of garlic, peeled and crushed
• 2 Portobello mushrooms, (large field mushrooms), roughly sliced
• 2 carrots, peeled and chopped
• 250 g Stewing steak, trimmed of excess fat and cut into bite-sized cubes
• 10 cherry tomatoes - any type will do, they happened to be spare
• 2 tablespoons of tomato puree
• Half an oxo cube, crumbled
• Sea salt and freshly ground black pepper

to thicken

• 1 tablespoon of cornflour

to serve

• 240g of dried egg noodles, cooked as directed on the packet

Method

1. If you have the time beforehand, add the meat, half bottle of red wine, the cubed steak and the bouquet garni (tied with kitchen string) to a Lock and Lock-style box, cover, shake and refrigerate for a few hours or more.
2. Heat 2 tablespoons of olive oil in a large pan or wok. You can use the pressure cooker for this but I've found it sometimes stick during the cooking so do any 'beforehand' sautéing in my trusty wok.
3. Add a good grind of black pepper, the shallots and the garlic and gently sauté 5 minutes, stirring now and then
4. Add the mushrooms and carrots and fry for another 5 minutes.
5. Tip the onions, garlic, mushrooms and carrots into the pressure cooker.
6. Add the meat and red wine marinade, reserving the bouquet garni.
7. Crumble half an oxo cube into the cooker together with the tomatoes and tomato puree and stir well.
8. Sit the bouquet garni in the perforated trivet and sit this atop of the stew.
9. Cover and bring the pressure cooker to high pressure
10. Cook for 1 hour
11. De-pressurise naturally, during this time boil the noodles as directed
12. If the stew needs thickening, mix to a paste; a tablespoon of cornflour and a tablespoon of cold water, stir this into the stew and bring back to the boil, uncovered, and stir for a minute or so.

Serving suggestion

Serve the beef over the noodles, discarding the bouquet garni.

See also

• Boeuf bourguignon
• Beef bourguignon recipe
• Beef bourguignon recipe (PC)

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See also

• Boeuf bourguignon
• Beef bourguignon recipe
• Beef bourguignon (slow cooker recipe)

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