Got a new guy in my life. He’s polished, smooth, rocks like nobody’s business, and bears up admirably under pressure. He’s also an incredible chef, and helps me get food on my family’s table in a matter of moments… his name is Mr Pressure Cooker!
Bouef Bourguignon in under 45 minutes? Yeah baby, I’m there!!!
Took me a bit of nervous hovering to get over the idea of all that pressure rocking away on my stove. I’ve just never done much with the pressure cooker, despite using the pressure canner recently to make canned venison. But I borrowed mom’s pressure cooker and kept reviewing recipes… finally decided, country French beef stew sounds delightful for a snowed-in day like today! Rice on one burner, the stew on the other, and hubby due home any minute. Yep, that works!!
Beef Bourguignon via Pressure Cooker
1.5 lbs lean stew meat (beef or venison), cut into 1″ chunks
1 cup shredded carrots
1 cup dehydrated mushroom blend, or 2-3 cups fresh mushrooms, sliced
1-2 onions, finely minced
2 tbps finely minced garlic cloves
2 bay leaves
1 tsp sea salt
1/4 tsp black pepper
1 tsp dried thyme
1 cup strong beef broth
1 cup dry red wine (like Merlot)
2 tbps tomato paste
2-3 “ice cubes” of cooked butternut squash (optional way to add sneaky veggies)
1 – In 4 or 6 quart pressure cooker, combine ingredients.
2 – Place pressure cooker lid in place and lock. Add pressure regulator on vent pipe and bring to pressure over high heat.
3 – Reduce heat just enough to maintain pressure to keep regulator rocking slowly (about medium heat). Cook 12 minutes.
4 – Remove cooker from heat and allow pressure to come down naturally (about 5-6 minutes usually). Once pressure is down, remove regulator from lid and let remaining steam escape (hot!!).
5 – Unlock lid and carefully remove.
6 – In a small bowl or measuring cup, mix together 2 tbps flour and 1/4 cup water until well combined. Add this mixture to cooker.
7 – Place cooker back on burner and cook over medium heat until stew is thickened and bubbly, stirring frequently (3-4 minutes).
8 – Serve over rice or wide egg noodles.