New Recipe a week: Pressure cookin’ Beef Bourguignon

For Christmas my mom bought me an electric  pressure cooker; it’s orange! Woo!!! She knows me so well. After looking/stalking Pinterest for what would be hours (really 1-maybe), I found some interesting recipes to try. If you want to see what I pinned, look here: Pressure Cookin’ in Pinterest

I found a yummy looking recipe that called for stew meat, wine and carrots: SOLD! 🙂 I served it with mashed potatoes and flaky rolls from the local bakery. The kids loved it, and so did the hubby! It really makes plenty, so it’s great for a special meal, that won’t take forever to cook! Enjoy!

Photo from Pressure Cooker Centre, where the recipe was adapted.

Beef Bourguignon

Here’s the original recipe that I adapted.

Prep Time: 25 minutes
Cook time: 30 minutes
Serves: 5 to 6

 Ingredients:

  • 2 pounds round steak or stew meat, cut into 1-2 inch pieces
  • 1 cup of Merlot
  • 1/2 cup beef stock
  • 8 oz of baby carrots, cut into thirds
  • 8 oz baby bella mushrooms, quartered
  • 3 Tbs. flour
  • 1 lg. onion, chopped OR 1-2 tbs of minced onion, re-hydrated in water (drained)
  • 1/4 tsp. basil
  • 2 cloves garlic, minced OR 2 tsp of minced garlic
  • 1 tsp Extra Virgin Olive Oil or preferred oil

Instructions:

  1. Place 1 tsp of EVOO into pressure cooker, turn on to Saute.
  2. Add onion and cook for 2 minutes.
  3. Add round steak and brown meat for 5 minutes, depending on pressure cooker, you might have to do this in shifts.
  4. Stir in flour and blend thoroughly.
  5. Stir in wine, beef stock and seasonings. Close the lid and set the timer to 20. It should begin counting down when it gets to pressure.
  6. Cook for 20 minutes. Wait for pressure to come down naturally or you can use the quick release method.
  7. Add carrots and mushrooms. Close the lid and set the timer to 5. It should begin counting down when it gets to pressure.
  8. Cook for 5 minutes. Use the quick release method to bring down pressure (prevents over cooking veggies). Remove the lid.
  9. If the broth is very thin, then turn it to saute and boil for 5-10 minutes to reduce the liquid. You can also add some flour or corn starch to thicken.

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