Name: Quick Beef Bourguignon in Pressure Cooker
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 2.5 lb beef chuck (cut into 1.5-inch cubes); 6 oz bacon (sliced into lardons); 3 cup red wine (dry, such as Pinot Noir or Cabernet Sauvignon); 8 oz mushrooms (cremini or button, halved); 1 cup pearl onions (frozen, or fresh and peeled); 2 pcs carrots (medium, peeled and sliced); 1 pcs yellow onion (medium, chopped); 3 pcs garlic (cloves, minced); 1 cup beef broth; 2 tbsp tomato paste; 3 pcs fresh thyme (sprigs); 1 pcs bay leaf; 2 tbsp all-purpose flour; 2 tbsp olive oil; 1 tsp salt (or to taste); 0.5 tsp black pepper (freshly ground, or to taste)

Beef Bourguignon

Prep: 25 min • Cook: 45 min. A sped-up version of classic Beef Bourguignon, perfect for weeknights, this recipe utilizes the efficiency of a pressure cooker to tenderize beef quickly, while retaining the rich, deep flavors of red wine and aromatics. Enjoy a hearty, comforting French meal on a shorter timeline.

Preparation time: 25 min
Cooking time: 45 min
Total time: 1 hr 10 min
Servings: 6
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

2 1/2lb beef chuck(cut into 1.5-inch cubes)
6oz bacon(sliced into lardons)
3 cup red wine(dry, such as Pinot Noir or Cabernet Sauvignon)
8oz mushrooms(cremini or button, halved)
1 cup pearl onions(frozen, or fresh and peeled)
2 pcs carrots(medium, peeled and sliced)
1 pc yellow onion(medium, chopped)
3 pcs garlic(cloves, minced)
1 cup beef broth
2 tbsp tomato paste
3 pcs fresh thyme(sprigs)
1 pc bay leaf
2 tbsp all-purpose flour
2 tbsp olive oil
1 tsp salt(or to taste)
1/2 tsp black pepper(freshly ground, or to taste)

Instructions

Preparation

Pat the beef chuck dry with paper towels. Season with salt and pepper. Toss with flour until lightly coated.
Cook bacon in the pressure cooker pot over medium heat until crispy. Remove bacon with a slotted spoon; set aside, reserving 1 tablespoon of rendered fat in the pot.

Cooking

Increase heat to medium-high. Add olive oil to the pot. Brown beef in batches, about 2-3 minutes per side. Remove beef and set aside.
Add chopped yellow onion and carrots to the pot. Sauté until softened, about 5 minutes. Stir in minced garlic and tomato paste; cook for 1 minute more.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, allowing alcohol to cook off.
Return beef to the pot. Add beef broth, thyme sprigs, and bay leaf. Stir well. Lock the lid of the pressure cooker into place.
Select high pressure and cook for 35 minutes. Once cooking time is complete, allow for natural pressure release for 10-15 minutes, then quick release any remaining pressure.
Remove thyme sprigs and bay leaf. Stir in mushrooms and pearl onions. Cook on sauté mode (or over medium heat if your pressure cooker doesn't have this function) until vegetables are tender and sauce has thickened slightly, about 5-10 minutes.

Serving

Stir in reserved crispy bacon. Taste and adjust seasoning if necessary.
Serve hot, optionally over mashed potatoes or with crusty bread.

Nutrition

Servings: 6
Serving size (imperial): 12.3 oz

Nutrient	Per serving	Per 100 g	Total (6 servings)
Calories	550.5 kcal	157.3 kcal	3,303 kcal
Protein	35.2 g	10.1 g	211.2 g
Fat	28.7 g	8.2 g	172.2 g
Carbs	30.1 g	8.6 g	180.6 g

Tips

For richer flavor, marinate beef in red wine overnight before cooking.
Always ensure the pressure cooker reaches full pressure for proper tenderization.
Garnish with fresh parsley for a touch of color and freshness.

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Ingredients

2 1/2lb beef chuck(cut into 1.5-inch cubes)
6oz bacon(sliced into lardons)
3 cup red wine(dry, such as Pinot Noir or Cabernet Sauvignon)
8oz mushrooms(cremini or button, halved)
1 cup pearl onions(frozen, or fresh and peeled)
2 pcs carrots(medium, peeled and sliced)
1 pc yellow onion(medium, chopped)
3 pcs garlic(cloves, minced)
1 cup beef broth
2 tbsp tomato paste
3 pcs fresh thyme(sprigs)
1 pc bay leaf
2 tbsp all-purpose flour
2 tbsp olive oil
1 tsp salt(or to taste)
1/2 tsp black pepper(freshly ground, or to taste)

Instructions

Preparation

Pat the beef chuck dry with paper towels. Season with salt and pepper. Toss with flour until lightly coated.
Cook bacon in the pressure cooker pot over medium heat until crispy. Remove bacon with a slotted spoon; set aside, reserving 1 tablespoon of rendered fat in the pot.

Cooking

Increase heat to medium-high. Add olive oil to the pot. Brown beef in batches, about 2-3 minutes per side. Remove beef and set aside.
Add chopped yellow onion and carrots to the pot. Sauté until softened, about 5 minutes. Stir in minced garlic and tomato paste; cook for 1 minute more.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2-3 minutes, allowing alcohol to cook off.
Return beef to the pot. Add beef broth, thyme sprigs, and bay leaf. Stir well. Lock the lid of the pressure cooker into place.
Select high pressure and cook for 35 minutes. Once cooking time is complete, allow for natural pressure release for 10-15 minutes, then quick release any remaining pressure.
Remove thyme sprigs and bay leaf. Stir in mushrooms and pearl onions. Cook on sauté mode (or over medium heat if your pressure cooker doesn't have this function) until vegetables are tender and sauce has thickened slightly, about 5-10 minutes.

Serving

Stir in reserved crispy bacon. Taste and adjust seasoning if necessary.
Serve hot, optionally over mashed potatoes or with crusty bread.

Nutrient

Per serving

Per 100 g

Total (6 servings)

Calories

550.5 kcal

157.3 kcal

3,303 kcal

Protein

35.2 g

10.1 g

211.2 g

Fat

28.7 g

8.2 g

172.2 g

Carbs

30.1 g

8.6 g

180.6 g