5 Days of Pressure Cooking: Pressure Cooker Boeuf Bourguignon (Day 4)
I have a surprise for you all: today’s pressure cooker boeuf bourguignon recipe has bonus slow cooker instructions, too. That’s because this recipe is such a great one, I think everyone should make it for Valentine’s day. It’s my consolation for my not sticking to a consecutive schedule for this series. I have to tell you guys, I have been so burnt out. Work has been crazy and I’m still adjusting to the full-time school schedule.
What are you doing for Valentine’s day?
We initially didn’t want to make a big deal out of it, but suddenly I saw a cute blog post about an idea for Valentine’s day. Next thing you know, I’m buying gifts and making arts & crafts. Damn you, Pinterest! Naturally, this means I also started thinking food. There is nothing better than a decadent, boozy French beef stew, ala Boeuf Bourguignon, for a romantic evening. In initial testing for this recipe, the husband confirmed this.
Pressure Cooker Boeuf Bourguignon
I’m going to give you instructions for both a slow cooker and a pressure cooker boeuf bourguignon, but I’ll give you a tip: they’re nearly the same. I first starting making boeuf bourguignon (the French name for the same dish known as beef burgundy) after receiving a copy of America’s Test Kitchen 2001-2013 seasons cookbook. In it, they had a recipe for a slow cooker version that was pure genius.
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One of the keys for both their slow cooker version and my pressure cooker version is the substitution of chicken broth for the beef broth. For some reason, beef broth when cooked for that long or under pressure finishes off tasting tinny. Both of my versions omit the bacon and butter, replaced with liquid smoke and margarine to make it kosher-style.