Classic Pressure Cooker Beef Bourguignon
Experience the rich, savory flavors of this Classic Pressure Cooker Beef Bourguignon, a delightful twist on the traditional French country beef stew. This recipe combines tender chunks of lean beef chuck roast with a medley of fresh vegetables including carrots, onions, and mushrooms, all enhanced by aromatic garlic and fragrant herbs. The pressure cooker method ensures a quick, yet deeply flavorful dish, perfect for cozy dinners. Serve it over a bed of soft, fluffy egg noodles to soak up the delicious sauce. Ideal for family gatherings or impressing guests, this hearty stew is sure to warm hearts and palates alike.
6
Servings
340
Calories
15
Ingredients
Ingredients
lean boneless beef chuck roast
1 1/2 lbs (cut into 1-inch pieces)
medium carrots
4 (peeled and cut into chunks)
fresh mushrooms
2 2/3 cups (halved (approximately 8 ounces))
onion
3/4 cup (cut into wedges)
garlic cloves
2 (minced)
bay leaf
1 (whole)
salt
3/4 teaspoon
dried thyme
1/2 teaspoon (crushed)
black pepper
1/4 teaspoon
beef broth or beef stock
2/3 cup
dry red wine
2/3 cup
tomato paste
2 tablespoons
flour
2 tablespoons
water
1/4 cup
hot cooked egg noodles
6 cups ((12 oz uncooked))
Instructions
1
In a 4 or 6 quart pressure cooker, combine the beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, beef broth, red wine, and tomato paste in a single layer to ensure even cooking.
2
Secure the pressure cooker lid and lock it in place. Position the pressure regulator on the vent pipe and bring the cooker to pressure over high heat.
3
Once pressure is achieved, reduce the heat slightly to maintain a gentle rocking motion of the pressure regulator. Cook for 12 minutes.
4
After 12 minutes, remove the pressure cooker from heat and allow the pressure to release naturally. Once it is safe, carefully remove the pressure regulator (it will be hot!) and unlock the lid. Caution: Steam may escape, so open the lid away from your face.
5
Remove and discard the bay leaf. In a separate bowl, mix the flour with 1/4 cup of water until smooth. Stir this slurry into the stew to thicken the sauce.
6
Return the cooker to medium to medium-high heat (keeping the lid off) and cook the stew, stirring frequently, until the sauce is thickened and bubbling. Continue to cook for an additional minute once it has thickened.
7
Remove the cooker from heat and you're ready to serve!
8
Ladle the hearty stew over hot cooked egg noodles. Garnish with fresh parsley if desired and enjoy!
Nutrition Information
7.5g
Fat
38g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic Pressure Cooker Beef Bourguignon?
It is a savory French-style beef stew made with tender beef chuck roast, carrots, onions, and mushrooms, cooked quickly in a pressure cooker and served over egg noodles.
What cut of beef is recommended for this recipe?
The recipe calls for 1 1/2 pounds of lean boneless beef chuck roast, cut into 1-inch pieces.
What size pressure cooker should I use?
You can use either a 4 or 6 quart pressure cooker for this recipe.
How long does the beef cook under pressure?
Once the cooker reaches pressure, it should be cooked for 12 minutes.
How should the pressure be released?
After the 12-minute cooking time, remove the cooker from the heat and allow the pressure to release naturally.
How do I thicken the Beef Bourguignon sauce?
Mix 2 tablespoons of flour with 1/4 cup of water to create a smooth slurry, then stir it into the stew and cook until thickened and bubbling.
What should I serve with this beef stew?
This hearty stew is best served over 6 cups of hot cooked egg noodles.
Is red wine required for this recipe?
The recipe uses 2/3 cup of dry red wine to add depth and traditional French flavor to the stew.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
What are the nutritional facts for one serving?
Each serving contains 340 calories, 7.5g of fat, 38g of carbohydrates, and 20g of protein.
What vegetables are included in the stew?
The recipe includes 4 medium carrots, 2 2/3 cups of fresh mushrooms, and 3/4 cup of onion wedges.
How should I prepare the carrots?
Peel 4 medium carrots and cut them into chunks before adding them to the pressure cooker.
Do I need to brown the beef before pressure cooking?
No, the instructions state to combine the beef and other ingredients directly in the pressure cooker in a single layer for even cooking.
What herbs and spices are used for seasoning?
The stew is seasoned with garlic, a bay leaf, salt, crushed dried thyme, and black pepper.
How do I prepare the mushrooms?
Use 2 2/3 cups of fresh mushrooms (about 8 ounces) and cut them in half.
What do I do with the bay leaf?
The bay leaf should be removed and discarded after the pressure has been released and before the sauce is thickened.
How much beef broth is needed?
The recipe requires 2/3 cup of beef broth or beef stock.
What type of heat is used to bring the cooker to pressure?
Bring the cooker to pressure over high heat, then reduce the heat slightly once pressure is achieved.
How long should I cook the stew after adding the flour slurry?
Stir frequently until the sauce is thickened and bubbling, then continue to cook for one additional minute.
What is the heat setting for thickening the sauce?
Once the lid is removed and the slurry is added, return the cooker to medium to medium-high heat.
Can I garnish the Beef Bourguignon?
Yes, you can garnish the finished dish with fresh parsley if desired.
How much tomato paste is used?
The recipe calls for 2 tablespoons of tomato paste.
How many ounces of egg noodles do I need to buy?
You will need 12 ounces of uncooked egg noodles to produce the 6 cups of cooked noodles required.
What safety precautions should be taken with the lid?
When unlocking the lid after pressure release, always open it away from your face to avoid escaping steam.
How many garlic cloves are in the recipe?
The recipe uses 2 minced garlic cloves.
Is this recipe considered a one-pot meal?
Yes, it is tagged as a one-pot meal since the main stew is cooked entirely in the pressure cooker.
How much salt and pepper should be added?
The recipe uses 3/4 teaspoon of salt and 1/4 teaspoon of black pepper.
What is the total number of ingredients?
There are 15 ingredients listed for this Classic Beef Bourguignon recipe.
Is this a traditional French recipe?
Yes, it is a pressure cooker twist on a traditional French country beef stew.
How should the onions be prepared?
The onion should be cut into wedges to measure approximately 3/4 cup.