Beef Bourguignon

Name: Beef Bourguignon
Ingredients: 3 tsp olive oil; 1 lb button mushrooms; 2 1/4 lb chuck steak, coarsely chopped; 5 oz speck, coarsely chopped; 1 None Spanish onion, peeled, finely chopped; 3 cloves garlic, minced; 2/3 cup dry red wine; 1/3 cup tomato paste; 1 None bouquet garni (1 bay leaf, 3 sprigs fresh parsley and 1 sprig fresh thyme), tied; 12 None pearl onions, peeled, with root ends intact

10 ingredients

4 steps

Ingredients

3 tsp olive oil
1 lb button mushrooms
2 1/4 lb chuck steak, coarsely chopped
5 oz speck, coarsely chopped
1 None Spanish onion, peeled, finely chopped
3 cloves garlic, minced
2/3 cup dry red wine
1/3 cup tomato paste
1 None bouquet garni (1 bay leaf, 3 sprigs fresh parsley and 1 sprig fresh thyme), tied
12 None pearl onions, peeled, with root ends intact

Directions

1

Heat 2 tsp oil in a 6 quart pressure cooker. Cook mushrooms until browned. Remove from pan.
2

Add remaining oil to pan. Working in batches, cook beef until browned. Remove from pan.
3

Add speck to pan and cook until browned. Add chopped onion and garlic. Cook, stirring, until onion softens. Return beef to pan along with wine, tomato paste and bouquet garni. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 35 mins.
4

Release pressure using quick release method and remove lid. Add pearl onions and mushrooms. Secure lid and bring to high pressure. Reduce heat to stabilise pressure and cook for 10 mins. Release pressure using quick release method and remove lid. Discard bouquet garni. Season to taste and serve.