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{{#seo:
|title=Beef bourguignon a beef pressure cooker recipe
|titlemode=replace
|keywords=#bouquetgarni #garlic #onions #redwine #carrots #eggnoodles #beefbourguignonrecipe #boeufbourguignon #blackpepper #cornflour #oxocube
|hashtagrev=032020
|description=Beef bourguignon is a well-known, traditional French recipe
}}

{{Template:AdvancePreparation}}

[[Beef]] bourguignon is a well-known, traditional French recipe. It is essentially a stew prepared with beef [[Braised|braised]] in a full bodied [[Red wine|red wine]] and [[Beef stock|beef stock]], generally flavoured with [[Garlic|garlic]], [[Onions|onions]], [[Carrots|carrots]], and a [[Bouquet garni|bouquet garni]], and garnished with pearl [[Onions|onions]] and [[Mushrooms|mushrooms]].

A WMF Perfect Plus 6.5 litre [[pressure cooker]] has recently joined my stash of [[kitchen tools|kitchen toys]] and I've been experimenting with the best way to cook beef bourguignon in a pressure cooker. I was after a fully-flavoured dish rather than a fast one; this was the result.

If you want the authentic, non-pressure cooker version, [[Beef bourguignon recipe|you can find it here]].

{{recipesummary
|TotalCalories = 2207
|PortionCalories = 551
|DatePublished=28th July 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|ImageComment = Beef bourguignonne with [[egg noodles]]
|TotalTime = 1 hour 30 minutes
|PrepTime = 15 minutes plus any marinading time
|CookTime = 1 hour 15 minutes
|Image = [[Image:Beef borguignon and noodles.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''A good cheat''

4/5

Was as good as my slow cooker effort.

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>

'''the marinade'''
{{RecipeIngredients
| 300 ml full bodied [[red wine]]
}}

'''[[Bouquet garni]]'''
{{RecipeIngredientsNB
| 3 [[Bay leaf|bay leaves]]
| 1 huge stem of [[cutting celery]], 'flowers and all' - A stalk of [[celery]], ideally with leaves would be fine
| 1 sprig of [[Parsley|parsley]]
| 1 small sprig of [[Thyme|thyme]]
}}
'''the stew'''
{{RecipeIngredientsNB
| 2 tablespoons [[Olive oil]]
| 3 large [[banana shallots]], peeled and cut in half
| 4 cloves of [[garlic]], peeled and crushed
| 2 [[Portobello mushrooms]], (large field mushrooms), roughly sliced
| 2 [[carrots]], peeled and chopped
| 250 g [[Stewing]] [[Steak|steak]], trimmed of excess [[Fat|fat]] and cut into bite-sized cubes
| 10 [[cherry tomatoes]] - any type will do, they happened to be spare
| 2 tablespoons of [[tomato puree]]
| Half an [[oxo cube]], crumbled
| [[Sea salt]] and freshly ground [[black pepper]]
}}
'''to thicken'''
{{RecipeIngredientsNB
| 1 tablespoon of [[cornflour]]
}}
'''to serve'''
{{RecipeIngredientsNB
| 240g of dried [[egg noodles]], cooked as directed on the packet
}}
===Method===

{{RecipeMethod
| If you have the time beforehand, add the meat, half bottle of red wine, the cubed steak and the [[bouquet garni]] (tied with [[kitchen string]]) to a [[Lock and Lock]]-style box, cover, shake and refrigerate for a few hours or more.
| Heat 2 tablespoons of olive oil in a large pan or wok. You can use the pressure cooker for this but I've found it sometimes stick during the cooking so do any 'beforehand' sautéing in my trusty [[wok]].
| Add a good grind of [[black pepper]], the [[shallots]] and the [[garlic]] and gently [[sauté]] 5 minutes, stirring now and then
| Add the mushrooms and carrots and fry for another 5 minutes.
| Tip the onions, garlic, mushrooms and carrots into the pressure cooker.
| Add the meat and red wine marinade, reserving the [[bouquet garni]].
| Crumble half an [[oxo cube]] into the cooker together with the [[tomatoes]] and [[tomato puree]] and stir well.
| Sit the [[bouquet garni]] in the perforated trivet and sit this atop of the stew.
| Cover and bring the pressure cooker to [[:Category:Pressure_cooker_recipes#Internal_temperature_related_to_pressure|high pressure]]
| Cook for 1 hour
| [[De-pressurising a pressure cooker|De-pressurise naturally]], during this time boil the noodles as directed
| If the stew needs thickening, mix to a paste; a tablespoon of [[cornflour]] and a tablespoon of cold water, stir this into the stew and bring back to the boil, uncovered, and stir for a minute or so.
}}
===Serving suggestion===
Serve the beef over the noodles, discarding the bouquet garni.
==See also==
* [[Boeuf bourguignon]]
* [[Beef bourguignon recipe]]
* [[Beef bourguignon recipe (PC)]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Historic recipes]]
[[Category:French recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Stews and casseroles]]
[[Category:Cooking with wine]]
[[Category:Favourite recipes]]
[[Category:Pressure cooker recipes]]
==See also==
* [[Boeuf bourguignon]]
* [[Beef bourguignon recipe]]
* [[Beef bourguignon (slow cooker recipe)]]
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Historic recipes]]
[[Category:French recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Stews and casseroles]]
[[Category:Cooking with wine]]
[[Category:Favourite recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/garlic|#garlic]] [[Special:Search/onions|#onions]] [[Special:Search/redwine|#redwine]] [[Special:Search/carrots|#carrots]] [[Special:Search/eggnoodles|#eggnoodles]] [[Special:Search/beefbourguignonrecipe|#beefbourguignonrecipe]] [[Special:Search/boeufbourguignon|#boeufbourguignon]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/oxocube|#oxocube]]
</code>

Beef bourguignon recipe (PC) - Revision history

Chef: Text replacement - "|thumb|middle|none|alt=Electus" to "|middle|none|alt=Electus"