I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Beef Bourguignon / Beef Burgundy
...in your mind.
Beef Bourguignon / Beef Burgundy

Beef Bourguignon / Beef Burgundy

Ingredients

  • 1/2 pound bacon, diced (I used thick cut smokey bacon)
  • 2.5 – 3 pounds chuck roast
  • Olive oil
  • Kosher salt & coarsely ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup carrots, diced (I used baby carrots)
  • 1 cup yellow onion, sliced (I used defrosted pearl onions)
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 1/2 cups red wine
  • 1 1/2 cups beef stock
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 8 oz cremini mushrooms, sliced in half
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Parsley for garnish

Directions

  1. Turn the pressure cooker to browning
  2. When hot put in bacon, and cook until just about done – remove to a paper towel lined plate, but leave in a couple tablespoons of grease
  3. Cut beef into 1-1.5” cubes, toss with a tablespoon or so of the oil, season well with salt & pepper, and dust with the flour – mix well to cover
  4. Cook in the pot in batches so you don’t overcrowd – remove when nicely browned, and continue until all the beef is done, adding more oil if needed as you go
  5. Put the onions, garlic and carrots into the pot (add a little more oil if it’s dry) and cook just until they begin to soften – about 5 minutes
  6. Add the tomato paste and stir into the veggies well, then pour in the wine, stir and let simmer until reduced slightly, 3-4 minutes
  7. Put in 1.5 cups of the broth, the bacon, the mushrooms, the beef (along with any accumulated juices) the thyme and bay leaf – give a gentle stir to combine everything
  8. Add a little more of the broth until everything is just about covered
  9. Put the lid on the pot, set to high pressure and cook 45 minutes, and when done allow the pressure to release by itself for 15 minutes
  10. Open the lid, remove the bay leaf and any thyme sprigs you can see, turn the pot to saute and bring back to a simmer
  11. While it does, combine the cornstarch with water in a small bowl, stir until smooth then add about 1/2 to the pot, mix well and let simmer 5 minutes
  12. If you want it thicker, add the rest and let simmer a little longer
  13. When it’s thickened to your liking, you’re done!
  14. Add a little parsley and serve with noodles, mashed potatoes or just pull up a chair, grab a spoon and get going
Beef Bourguignon / Beef Burgundy

Beef Bourguignon / Beef Burgundy

Ingredients

  • 1/2 pound bacon, diced (I used thick cut smokey bacon)
  • 2.5 – 3 pounds chuck roast
  • Olive oil
  • Kosher salt & coarsely ground black pepper
  • 2 tablespoons all-purpose flour
  • 1 cup carrots, diced (I used baby carrots)
  • 1 cup yellow onion, sliced (I used defrosted pearl onions)
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 1/2 cups red wine
  • 1 1/2 cups beef stock
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 8 oz cremini mushrooms, sliced in half
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • Parsley for garnish

Directions

  1. Turn the pressure cooker to browning
  2. When hot put in bacon, and cook until just about done – remove to a paper towel lined plate, but leave in a couple tablespoons of grease
  3. Cut beef into 1-1.5” cubes, toss with a tablespoon or so of the oil, season well with salt & pepper, and dust with the flour – mix well to cover
  4. Cook in the pot in batches so you don’t overcrowd – remove when nicely browned, and continue until all the beef is done, adding more oil if needed as you go
  5. Put the onions, garlic and carrots into the pot (add a little more oil if it’s dry) and cook just until they begin to soften – about 5 minutes
  6. Add the tomato paste and stir into the veggies well, then pour in the wine, stir and let simmer until reduced slightly, 3-4 minutes
  7. Put in 1.5 cups of the broth, the bacon, the mushrooms, the beef (along with any accumulated juices) the thyme and bay leaf – give a gentle stir to combine everything
  8. Add a little more of the broth until everything is just about covered
  9. Put the lid on the pot, set to high pressure and cook 45 minutes, and when done allow the pressure to release by itself for 15 minutes
  10. Open the lid, remove the bay leaf and any thyme sprigs you can see, turn the pot to saute and bring back to a simmer
  11. While it does, combine the cornstarch with water in a small bowl, stir until smooth then add about 1/2 to the pot, mix well and let simmer 5 minutes
  12. If you want it thicker, add the rest and let simmer a little longer
  13. When it’s thickened to your liking, you’re done!
  14. Add a little parsley and serve with noodles, mashed potatoes or just pull up a chair, grab a spoon and get going