Best 3 Pressure Cooker Burgundy Beef Recipes

Indulge in the rich flavors of Burgundy beef, a classic French dish that combines tender beef, aromatic vegetables, and a velvety red wine sauce. This pressure cooker version offers a convenient and time-saving method to create this hearty and comforting meal. Discover the culinary journey of Burgundy beef, from its origins in the Burgundy region of France to its variations and accompaniments. Explore the diverse recipes featured in this article, including a traditional Burgundy beef recipe, a simplified version for beginners, and a gluten-free adaptation. Unlock the secrets of creating the perfect Burgundy beef, from choosing the right cut of meat to selecting the ideal red wine. Prepare to tantalize your taste buds with this exquisite dish that promises to impress family and friends.

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

PRESSURE COOKER BURGUNDY BEEF

Pressure Cooker Burgundy Beef image

When my adult children come for dinner, this is the recipe I turn to first. They all just love it! -Urilla Cheverie, Alfred, Maine

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

4 pounds beef top sirloin steak, cut into 1-inch cubes
3 large onions, sliced
1 cup water
1 cup burgundy wine or beef broth
1 cup ketchup
1/4 cup quick-cooking tapioca
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
4 teaspoons paprika
1-1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon ground mustard
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked noodles

Steps:

Combine the first 12 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Press cancel., Combine cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with noodles. Freeze option: Place beef in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add a little water if necessary.

Nutrition Facts : Calories 347 calories, Fat 8g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 811mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 40g protein.

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:

Use a good quality Burgundy wine: The wine is a key ingredient in this dish, so it's important to use a good one. Look for a Burgundy wine that is full-bodied and has a rich flavor.
Brown the beef well: Browning the beef before adding it to the pressure cooker helps to develop flavor and color. Be sure to brown the beef in batches if necessary, so that it doesn't overcrowd the pan and steam instead of brown.
Use a variety of vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and mushrooms. Feel free to add other vegetables that you like, such as potatoes, turnips, or parsnips.
Season the beef well: The beef should be seasoned with salt, pepper, and garlic powder before it is browned. Be sure to season the beef generously, as the seasonings will help to flavor the entire dish.
Use a good quality beef broth: The beef broth is another important ingredient in this dish, so it's important to use a good one. Look for a beef broth that is full-flavored and has a rich color.
Cook the beef until it is fall-apart tender: The beef should be cooked until it is fall-apart tender. This will take about 1 hour and 15 minutes on high pressure in a pressure cooker.

Conclusion:

Pressure cooker Burgundy beef is a classic French dish that is easy to make and always a crowd-pleaser. The rich, flavorful sauce and tender beef are sure to impress your guests. Serve this dish with mashed potatoes, rice, or noodles for a complete meal.