Lunch
Boeuf Bourguignon (Pressure Cooker)
Lunch
The queen of French stews — tender beef in red wine sauce with mushrooms and carrots. 30 minutes in the pressure cooker instead of 3 hours.
Ingredients
- 500 g beef stewing meat, cubed (ask for "bourguignon" at the French butcher)
- 200 g fresh mushrooms, quartered (about 2.5 cups)
- 2 carrots, peeled and sliced into rounds
- 1 onion, diced
- 3 cloves garlic, minced
- 200 ml red wine
- 200 ml water or beef stock (1 Maggi beef cube + water)
- 1 tbsp flour (T55)
- 1 bay leaf (or pinch of louro moído)
- 1 tsp herbes de Provence
- 1 tbsp butter (size of your thumb tip)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for finishing
Instructions
- Cut the beef into 3-4cm cubes. Season with salt, pepper, and herbes de Provence. Dust lightly with flour — this thickens the sauce later.
- Heat olive oil and butter in the pressure cooker on medium-high heat (lid off). Sear the beef in batches until browned on all sides — about 3-4 minutes per batch. Don't crowd the pot. Remove to a plate.
- In the same pot, add the diced onion. Cook for 2 minutes, scraping up the fond from the bottom.
- Add the garlic, carrots, and mushrooms. Stir for 2 minutes.
- Pour in the red wine. Let it bubble for 2 minutes — this cooks off the alcohol and lifts all the fond from the bottom.
- Add the water or stock and bay leaf. Return the beef to the pot. Stir once.
- Close the pressure cooker lid. Bring to pressure on medium-high heat. Once the valve indicates full pressure, reduce heat to low.
- Cook for 25 minutes at low pressure.
- Release the pressure according to your cooker's instructions. Open the lid carefully.
- The beef should be fall-apart tender and the sauce rich and glossy. If the sauce is too thin, simmer uncovered for 5 minutes to reduce.
- Finish with fresh parsley.
Notes
Traditional Boeuf Bourguignon takes 3 hours — the pressure cooker does it in 30 minutes with the same result. Ask for "viande pour bourguignon" at the French butcher — they'll give you the right cut, already cubed. Red wine is essential — use a decent bottle, the sauce IS the wine. No tomato paste — not needed, the wine and fond give all the depth and colour. Dust the beef with flour before searing — this thickens the sauce naturally. Serve with basmati rice, mashed potatoes, or crusty baguette to soak up the sauce. Le's first pressure cooker recipe — the queen of French stews! 🇫🇷🍲🍳
By Chef Claude