Best 2 Pressure Cooker Boeuf Bourguignon Recipes

Indulge in the rich and hearty flavors of Boeuf Bourguignon, a classic French beef stew that epitomizes comfort food. This delectable dish, pronounced "buf boor-gee-nyon," originated in the Burgundy region of France and is a culinary masterpiece that combines tender beef, aromatic vegetables, and a luscious red wine sauce. The slow-cooked beef melts in your mouth, while the vegetables add a delightful medley of textures and flavors.

This article presents two delectable variations of Boeuf Bourguignon: a traditional recipe that captures the essence of the original dish and a modern interpretation that adds a touch of contemporary flair. Both recipes utilize a pressure cooker, making them quick and convenient to prepare without compromising on taste. Follow our step-by-step instructions and helpful tips to create this timeless French classic in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE COOKER BOEUF BOURGUIGNON

Pressure Cooker Boeuf Bourguignon image

I've wanted to make beef Burgundy ever since I got one of Julia Child's cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch on the stovetop or in the oven.-Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

Steps:

Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker., Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer. Press cancel., Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. , Select saute setting and adjust for low heat. Simmer, uncovered, until sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with noodles.

Nutrition Facts : Calories 289 calories, Fat 15g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 350mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BEEF BOURGUIGNON ALA PRESSURE COOKER

Beef Bourguignon Ala Pressure Cooker image

This is a French country beef stew cooked using a pressure cooker. I found it in the Better Homes and Gardens Pressure Cooker Cookbook. I did make a few changes to clarify some steps. I have not tried it myself yet, so let me know if you try it!

Provided by BugsMom

Categories Stew

Time 37m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs lean boneless beef chuck roast, cut into 1 inch pieces
4 medium carrots, peeled and cut into chunks
2 2/3 cups fresh mushrooms, halved (8 ounces)
3/4 cup onion, cut into wedges
2 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
2/3 cup beef broth or 2/3 cup beef stock
2/3 cup dry red wine
2 tablespoons tomato paste
2 tablespoons flour
1/4 cup water
6 cups hot cooked egg noodles (12 oz uncooked)

Steps:

In a 4 or 6 quart pressure cooker, combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, beef broth or beef stock, wine and tomato paste.
Place seal in the pressure cooker lid and lock the lid in place. Place pressure regulator on vent pipe and bring to pressure over high heat. Reduce heat just enough to maintain pressure so the pressure regulator rocks gently. Cook for 12 minutes.
Remove cooker from heat and allow pressure to come down naturally. Once pressure is down, remove pressure regulator from lid. (Be careful - it will be hot!) Unlock lid and carefully remove it.
Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water till well combined. Add this mixture to cooker. Replace cooker over medium to medium high heat (but do not replace lid), and cook until stew is thickened and bubbly, stirring frequently. Once stew begins to thicken, continue cooking for 1 minute more.
Remove cooker from heat.
Serve stew over egg noodles.

Tips:

For a richer flavor, use a combination of beef broth and red wine in the pressure cooker.
Sear the beef in batches to avoid overcrowding the pan and ensure even browning.
Use a variety of vegetables for a more flavorful stew, such as carrots, celery, onions, and mushrooms.
Add a bouquet garni, a bundle of herbs tied together with kitchen twine, to the pressure cooker for extra flavor.
Don't forget the bacon! It adds a delicious smoky flavor to the stew.
Serve the boeuf bourguignon over mashed potatoes, egg noodles, or rice.

Conclusion:

Pressure cooker boeuf bourguignon is a classic French dish that is easy to make at home. With its rich, flavorful sauce and tender beef, it's a perfect meal for a special occasion or a cozy night in. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your friends and family.