Pressure Cooker Boeuf Bourguignon Recipe




Pressure Cooker Boeuf Bourguignon Recipe

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

How To Make :
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 :
2/3 cup beef mixture (calculated without noodles): 289 calories, 15g fat (5g saturated fat), 77mg cholesterol, 350mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.


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