Cooking Beef Bourguignon with Pressure Cooker

Tuesday, September 22, 2015

I was inspired to cook Beef Bourguignon when I read my friend Marina's post about her cooking it on her blog a few years ago. However, I didn't own a dutch oven, I still don't have one until now, in addition, it was summer time when I wanted to give it a try and there's no way I would turn on the oven for 4 hours. So I tried other way to cook the dish: using pressure cooker or instapot.

The ingredients

The cooking process:

Almost done

Mission accomplished!

Beef Bourguignon 
6 ounce of bacon, cut into small pieces
2 pounds of beef, cut into 2 inch {my favorite is short ribs}
2 carrots, sliced
1 onion, sliced
2 tablespoon flour
1-2 cups red wine, Chianti
3 cups beef broth
1 tablespoon tomato paste
2 cloves of garlic, mashed
1/2 teaspoon thyme
2 bay leaves, crumbled
8 ounce of mushroom, sliced
salt and pepper
4 tablespoon butter and/ or coconut oil for saute-ing

1.      Heat a saute pan, add a little oil, saute bacon over moderate heat for 2 to 3 minutes until it's lightly brown. Remove the bacon. Keep the remaining butter and fat on the pan to be used later.

2.      Dry the beef with paper towels, it will not brown if the beef is damp. Heat the pan with remaining oil and bacon fat. Saute the beef on one side until nicely browned then flip to other side, continue until all sides are nicely browned. Remove the beef.

3.      Place the bacon and beef into the pressure cooker, add dash of salt and pepper, tomato paste, garlic, wines, beef broth - enough until the meat is barely covered. Cover the pressure cooker then let it cook for about 45 to 60 minutes{if using instapot, use the "soup" setting about 30 minutes of high pressure}. Once the timer is done, turn it off, release the pressure. Check if the meat is tender enough. The meat is done when a fork can pierce it easily.

4.      While the beef is cooking, heat the pan you used previously to saute the onion. Add  butter, when the butter is bubbling add the onions and saute over medium heat for about 10 minutes. Remove the onion. Place them in a big bowl.

5.      Repeat the same step for mushroom and carrot: Heat the pan, add about 2 tablespoon of oil and 1 tablespoon of butter, once the oil and butter is hot, add the mushroom - do not crowd the pan.  Brown one side, flip then continue cooking until the other side is brown. Remove the mushroom, place them in the same bowl with the onion

6.      Repeat step 6 for the sliced carrots then add them to the same bowl with onion and mushroom. Add thyme, bay leaves, and flour to the bowl. Stir gently with wooden spatula

7.      When the time is up, open the pressure cooker and check if the meat is tender. Skim fat off off the stew. Add the rest of the ingredients from the big bowl to the pressure cooker. Continue cooking in a medium heat while stirring the soup until the sauce is thickened. Add salt and pepper to taste.