Posted by Marla Hudgins
on October 20, 2009, 2:36 pm
71.2.71.71
Beef Bourguignon (pressure cooker)
Also known as French beef stew, serve this dish over egg noodles or rice.
tablespoons olive oil
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoons red wine vinegar
3/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tsp. salt
Pepper to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup butter
2 pounds mushrooms, quartered
1 teaspoons lemon juice
In a separate skillet, saute onions until translucent. Then in your pressure cooker, heat oil and brown meat. Move beef to one side and add sugar. When it begins to caramelize, add vinegar and stir. Add wine, beef broth, salt and pepper. Add onions to beef mixture, close lid and bring to high pressure. Cook for 40 minutes. In a saucepan, placed peeled pearl onions in water until tender. In skillet where onion
were saute'ed, heat butter and saute mushrooms. Add pearl onions and saute until onions are glazed. When meat is done cooking , release pressure and remove lid. Add mushroom/onion mixture. Close lid again, bring to high pressure and cook an additional 5 minutes. Release pressure, remove lid, and serve.
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