BEEF BOURGUIGNON ALA PRESSURE COOKER
This is a French country beef stew cooked using a pressure cooker. I found it in the Better Homes and Gardens Pressure Cooker Cookbook. I did make a few changes to clarify some steps. I have not tried it myself yet, so let me know if you try it!
Provided by BugsMom
Categories Stew
Time 37m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a 4 or 6 quart pressure cooker, combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, beef broth or beef stock, wine and tomato paste.
- Place seal in the pressure cooker lid and lock the lid in place. Place pressure regulator on vent pipe and bring to pressure over high heat. Reduce heat just enough to maintain pressure so the pressure regulator rocks gently. Cook for 12 minutes.
- Remove cooker from heat and allow pressure to come down naturally. Once pressure is down, remove pressure regulator from lid. (Be careful - it will be hot!) Unlock lid and carefully remove it.
- Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water till well combined. Add this mixture to cooker. Replace cooker over medium to medium high heat (but do not replace lid), and cook until stew is thickened and bubbly, stirring frequently. Once stew begins to thicken, continue cooking for 1 minute more.
- Remove cooker from heat.
- Serve stew over egg noodles.
PRESSURE COOKER BOEUF BOURGUIGNON
I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.-Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker., Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer. Press cancel., Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Select saute setting and adjust for low heat. Simmer, uncovered, until sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with noodles.
Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
BEEF BOURGUIGNON
Provided by Anne Burrell
Time 16h
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the marinade: Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)
- For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.
- Preheat the oven to 350 degrees F.
- Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.
- After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.
- Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.
- Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.
- Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.
SLOW COOKER BEEF BOURGUIGNON
Feed a crowd or freeze a batch of our comforting beef bourguignon. This classic recipe uses slow-cooked beef and red wine for a deliciously rich stew
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 8h20m
Number Of Ingredients 16
Steps:
- Turn the slow cooker to low and heat 2 tbsp of the oil in a large frying pan. Season the meat and fry for 3-4 mins in batches until browned all over, scooping out each batch with a slotted spoon and transferring the browned meat to a plate.
- Tip the onion, carrot and celery into the pan and fry for 5-10 mins until soft. Add the herbs and flour and cook for another 2 mins. Pour a splash of the wine into a bowl, then add the stock cube, sugar and tomato purée and mix to form a paste. Scrape the paste into the onion mix and pour in the remaining wine. Bring the mixture to a bubble, then transfer to the slow cooker. Stir in the browned beef, topping up with a splash of water to cover the meat if needed. Simmer on low for 6-8 hrs until the meat is falling apart but still holding its shape.
- About 35 mins before serving, heat the remaining oil in a pan. Fry the bacon, shallots and mushrooms for 5-8 mins until caramelised and the veg is starting to soften, then tip into the slow cooker. Simmer the stew gently on high for 30 mins. If you want a thicker gravy, use the reduce function or leave the stew uncovered. Serve with mashed potatoes or crusty bread, if you like.
Nutrition Facts : Calories 497 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
BEEF BOURGUIGNON
This stovetop stew is loaded with taste, but is easy to do. While the name sounds fancy, even a beginning cook can master it. It's our traditional holy day meal.-Elodie Rosinovsky, Brighton, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Brown stew meat in drippings in batches. Remove and keep warm., In the same pan, saute onion and carrot until crisp-tender. Stir in flour until blended. Gradually add wine and broth; stir in bay leaves, tomato paste, thyme, pepper, bacon and beef. Bring to a boil. Reduce heat; cover and simmer for 2 hours., In a large saucepan, bring 4 cups water to a boil. Add pearl onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside. Stir into stew; cook 30 minutes longer., Add mushrooms; cook 30-40 minutes or until beef is tender. Skim fat and discard bay leaves. Stir in chocolate until melted. Serve with mashed potatoes.
Nutrition Facts : Calories 349 calories, Fat 17g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 334mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.
THE BEST BEEF BOURGUIGNON
Recipe courtesy of Barefoot Contessa This looked so good! For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional
Provided by seahorse73
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 250°F.
- Heat the olive oil in a large Dutch oven.
- Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.
- Remove the bacon with a slotted spoon to a large plate.
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.
- In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
- Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.
- Set aside.
- Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned.
- Add the garlic and cook for 1 more minute.
- Add the Cognac, stand back, and ignite with a match to burn off the alcohol.
- Put the meat and bacon back into the pot with the juices.
- Add the bottle of wine plus enough beef broth to almost cover the meat.
- Add the tomato paste and thyme.
- Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.
- Combine 2 tablespoons of butter and the flour with a fork and stir into the stew.
- Add the frozen onions.
- Sauté the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.
- Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.
- Season to taste.
- To serve, toast the bread in the toaster or oven.
- Rub each slice on 1 side with a cut clove of garlic.
- For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Nutrition Facts : Calories 991.2, Fat 63.5, SaturatedFat 25.4, Cholesterol 192.6, Sodium 1267.9, Carbohydrate 27.3, Fiber 4.9, Sugar 10.2, Protein 54.2
BEEF BOURGUIGNON I
My sister sent me this recipe and the delectable smell of this hearty yet fancy dish brings my teenaged boys running! Serve with potatoes, noodles or rice.
Provided by COOKPOT
Categories World Cuisine Recipes European French
Time P2DT3h30m
Yield 8
Number Of Ingredients 20
Steps:
- For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
- Preheat oven to 300 degrees F (150 degrees C).
- For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
- In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat. Pour a cup of marinade into the skillet to deglaze the skillet, scraping the bottom to loosen up all the little bits. Return this liquid to the reserved marinade.
- Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you've chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with the meat and bacon, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
- Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9x13 baking dish.
- Bake at 300 degrees F (150 degrees C) for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
- About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 14.1 g, Cholesterol 72 mg, Fat 28.9 g, Fiber 2.6 g, Protein 19.9 g, SaturatedFat 10.6 g, Sodium 638 mg, Sugar 5.7 g
BEEF BOURGUIGNON
The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 14
Steps:
- Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/gas 6.
- Place a colander over another large bowl and strain the marinated meat, keeping the wine.
- Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
- Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
- Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
- Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
- To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
- Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.
Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium
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- In a pan, heat oil and butter and brown the beef on high heat in batches. It's important not to overcrowd the pan, and keep the heat really high so that the beef browns without cooking on the inside. Once all the beef is browned, set it aside.
- In the same pan, add bacon and cook it for 2-3 minutes till cooked, but not crispy. Remove the bacon and blot out half the fat with a paper towel. Add the garlic, pearl onions, mushrooms and carrots and cook on high heat for a minute or two while tossing them around in the pan. Turn on the saute function on the Instant pot and transfer the veggies to the IP.
- Keep the pan turned on and add half the wine. The wine will start bubbling along the edges. Use a spoon to scrape off the bits stuck to the bottom and simmer for five minutes.
- Add the wine from the pan, beef, remaining wine, broth, thyme, bayleaf, tomato paste, salt and pepper to the Instant Pot. Turn the vent to sealing and lock the lid in place. Pressure cook on Manual for 40 minutes. Once the stew is cooked, release the pressure manually. In a bowl whisk together cornflour and 1/4 cup water. Turn on the saute function and stir in the cornflour mixture. Simmer for 5-7 minutes till the stew thickens. Stir in the bacon and serve this pressure cooker beef bourguignon over mashed potatoes.
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