The first time I had French food was in Quebec, Canada on a trip with the international club. There I was, in a French speaking city not knowing a lick of French. Luckily, I was with a bunch of people that spoke French and so I was in very good hands. One night for dinner, I ordered Boeuf Bourguignon also known as Beef Burgundy. There are so many aspects of this dish that I love. The rich layers of flavor, the tenderness of the beef. It’s an extremely hearty dish that’s like a nice warm hug.
Family time makes me just want to get in the kitchen. One chef that inspired my mother to begin cooking was Julia Child (I have to admit I also I loved the movie Julie and Julia). Of course, how can you not like French food. It’s rich whether savory or sweet. And so, so comforting. If you were having a bad day you won’t after eating this dish. And the fact that I’m popping this in the pressure cooker and it’ll be done in under an hour removes all the stress of cooking this piece, then cooking that piece and then cooking this stove top and that in the oven. I just don’t have time for that.
Just a warning before you start, this dish will begin on the stove and end in the Instant Pot 7-in-1 Pressure Cooker. It takes about 40 minutes in the pressure cooker. You can also finish it in your slow cooker, which would take 6 hours on low. We are typically running short on time here so the pressure cooker was the best option for us. And is prefect for the cold weather we’ve been experiencing.
Makes 6 servings
- 2 pounds of chuck roast (cut into 2 inch cubes)
- 4 slices of bacon (cut into stripes)
- 1 bag/jar of pearl onions
- 2 medium carrots chopped
- 1 package of sliced mushrooms (8 ounces)
- 4 cloves of garlic (chopped)
- 2 tablespoons of butter
- 1 tablespoon tomato paste
- 2 cups of burgundy or bordeaux (any dry red wine)
- 1 tablespoon of Worcestershire sauce
- 2 cups of beef broth
- 1 teaspoon salt
- herb bouquet (2 springs of thyme, marjoram, oregano)
- 1 bay leaf
- 2 tablespoons of cornstarch
- salt and pepper to taste
- flour (to coat beef)
In a heavy pan (cast iron) over medium heat cook bacon strips until crispy.
Add pearl onions to pan and cook until slightly brown.
Lastly, add chopped garlic.
Remove onions, garlic and bacon from pan and place aside in a bowl.
Cut beef into 2 inch cubes. Sprinkle with sea salt and pepper. Then coat with flour.
In heavy pan (cast iron) add butter and brown beef over medium heat in oil from bacon. Allow each side of beef to get a nice brown crisp on it (approximately 3 minutes).
Remove meat from pan.
Add tomato paste and stir. Then add red wine and continue to stir (you want all that goodness the bacon and beef has left in the pan)
Place beef in the bottom of the pressure cooker or slow cooker. Then put the bacon and onion on top of the beef.
Add carrots, mushrooms liquid from the pan, worcesthire sauce, beef broth and remaining wine.
Add salt and herb bouquet.
Cook in pressure cooker in high pressure for 40 minutes or slow cooker on low for 6 hours.
Remove herb bouquet and bay leaf.
Remove 1 cup of broth and whisk in cornstarch.
Return cornstarch mixture to beef and stir gently.
The mixture will begin to thicken (if it does not you can whisk together more liquid and cornstarch).
Beef BurgundyThere you go. A stress free, totally rich Boeuf Bourguignon. Serve over mashed potatoes or egg noodles. Either way it’ll be exactly what you needed.
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