Holidays, Recipes

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

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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 Still one of my favorite cookbooks.

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.

I got carried away taking photos of these carrots. I don’t know how to tie them into this post…so here.

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Pressure Cooker Boeuf Bourguignon
Votes: 1
Rating: 4
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Course Main Dish
Cuisine French
Prep Time 25 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Stew
Braised Onion and Mushroom Mixture
Course Main Dish
Cuisine French
Prep Time 25 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Stew
Braised Onion and Mushroom Mixture
Votes: 1
Rating: 4
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Pressure Cooker - Stew
  1. Add oil to the pot and brown your beef over medium-high. If using the Instant Pot, this can be done using the "saute" function. Add the liquid smoke.
  2. Stir the beef and smoke together. Remove and set aside. Add carrot and onion and saute until softened.
  3. Add beef back and toss with salt and pepper. Sprinkle in the flour.
  4. Allow the mixture to simmer for about 5 minutes. Give it a stir and then add in the wine, chicken stock, tomato paste, garlic cloves, and herbs.
  5. Seal your pressure cooker and allow it to come to high pressure. Set timer for 20 minutes after pressure reached.
Slow Cooker - Stew
  1. Add oil to a pot and brown your beef over medium-high. Once browned, remove the beef and add to slow cooker insert with the liquid smoke.
  2. In the browning pot, add carrot and onion and saute until softened. Add to slow cooker insert.
  3. Add salt and pepper to the slow cooker insert, stir, then add the flour.
  4. Throw the rest of the stew ingredients into the slow cooker insert. Cook on LOW for 9 hours.
Braised Onion and Mushroom Mixture
  1. In a saute pan, add water and margarine/butter. Once the margarine/butter have melted, add the onion.
  2. Allow the onion to saute for about 10 minutes or until the onion is perfectly tender.
  3. Add mushrooms and herbs. Continue cooking until mushroom is softened.
Final Touches!
  1. Add the onion and mushroom mixture to the finished stew, stir well, and serve over rice, egg noodles, or mashed potato.
Recipe Notes

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