Instant Pot Beef Burgundy - Instant Pot ( Pressure Cooker ) Recipes
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Valerie's Kitchen on Facebook
Your Instant Pot will help you create this luscious dish in a fraction of the time it would take using traditional methods. INSTANT POT BEEF BURGUNDY is rustic, flavorful and sure to impress.
Recipe -
An awesome set of instant pot accessories -
Beef Bourguignon | Beef Stew With Burgundy Wine
Beef Bourguignon, which is also known as Beef Burgundy or Boeuf Bourguignon is a delicious, French beef stew, made famous by Julia Child. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic stew! The key here is to SLOWLY cook the stew on low heat over a long period of time to tenderize and maximize the flavor. Additional flavor is also added by using a whole 750ml bottle of burgundy wine. The dish can be served as a traditional stew or reduced further and served over top of mashed potatoes.
Ingredients:
-2 ½ lbs chuck roast
-3 strips bacon
-1 tablespoon cooking oil
-4 tablespoon butter
-3 tablespoon flour
-1 large white onion
-6 carrots
-2 tablespoon fresh thyme leaves
-3 tablespoon tomato paste
-3 cloves garlic
-750ml red burgundy wine
-2 cups HOMEMADE beef stock
-12 ounce red pearl onions
-12 ounce cremini mushrooms
-salt and pepper to taste
-1 handful fresh parsley (optional)
Directions:
-Remove meat from fridge an hour before cooking, blot it dry with a paper towel, cut into large chunks, and season liberally with salt and pepper.
-Preheat a large French oven, also known as a Dutch Oven, over medium heat for 15 minutes until full temperature is reached.
-Dice the bacon, add the oil to the French Oven, and sauté the bacon until crispy. Remove the bacon to a plate.
-In the same pan, sear the beef. It is very important to get a deep color on the meat so be sure not to over crowd the pan. Sear in two batches if needed.
-After roughly 3 minutes per side, remove the beef and set aside on a plate.
-In the same pan, add in the onion and the carrots and sauté until they have softened. Be sure to season with more salt and pepper at this stage too.
-After onions and carrots are softened, add in the garlic, thyme, and tomato paste. Cook for about 1 minute, stirring constantly so as not to burn the garlic.
-Deglaze the pan with the red wine, and add back in the bacon and the beef. Add the beef stock and bring back up to a simmer.
-Once the beef stew is up to a simmer, turn off the stovetop, partially cover the stew, and place the pot into a preheated 300 degree oven. The beef bourguignon will cook in the oven for roughly 3 hours, or until tender.
-After about 2 ½ hrs, preheat a large skillet and add 2 tablespoon of butter along with the mushrooms and pearl onions. Add a little salt and pepper and sauté for about 10 minutes or until caramelized.
-Once the onions and mushrooms are ready, remove the Beef Bourguignon from the oven, add in the onions and mushrooms, and stir to incorporate. Remove the lid and let the dish cook for another 15 minutes or so either back in the oven or on the stovetop over medium low heat.
-In the Meantime, mix the remaining 2 tablespoons of butter with the flour, mash with a fork, and add this to the beef stew. Stir to incorporate. This will thicken the sauce as it cooks for the final 15 minutes.
-Garnish with fresh parsley if desired, serve and enjoy!
The Perfect Beef Bourguignon | Cookin' Somethin' w/ Matty Matheson
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BONJOUR BEEF BOURGUIGNON TOAST YOUR TOOTS MASH YOUR POTATOES BROWN YOUR BEEF WARM UP INSIDE OUTSIDE ALL AROUND COOKIN' SOMETHIN'
INGREDIENTS:
Olive Oil
Thick Slab Bacon
2x 3 Bone Short Ribs
Cremini Mushrooms
Peel Pearl Onions
Orange Carrots
1 Cup Red Wine
½ Cup Brandy
Beef Stock
2 Tbsp Tomato Paste
Fresh Parsley
Fresh Thyme
Fresh Sage
1 Bay Leaf
MASHED POTATOES INGREDIENTS
Yukon Gold Potatoes
¼ lb Unsalted Butter
Salt
COOKING METHOD:
1. Start by removing the meat from the bone and cutting it into chunks.
2. In a large dutch oven, heat olive oil over high heat and brown each piece of meat on all sides. Season with a pinch of salt. Once browned on all sides, remove from the pot and place to the side, and season with fresh cracked pepper.
3. Cut the slab bacon into chunks and fry until browned. Once browned, remove and place to the side.
4. To a large pot over medium-high heat, add enough olive oil to coat the bottom and tomato paste. Stir together and cook together for a couple of minutes.
5. Carefully add in the brandy letting the alcohol burn off before adding in the red wine.
6. Add the beef and pork back to the brandy/wine mixture. Add enough beef stock to cover the meat along with a bay leaf. Stir to incorporate.
7. Add the pot of beef to a 350F preheated oven for 1 hour.
8. For the mashed potatoes, boil some water in a large pot. Peel and halve the potatoes before adding them to the boiling water with a heavy pinch of salt. Once fork tender, drain the potatoes. Mash together and season with salt. Add in butter and vigorously mash together until a fluffy consistency is reached.
9. Once removed from the oven, add in cremini mushrooms, peeled pearled onions, peeled and chopped carrots, and a tied bundle of fresh thyme, sage, and parsley. Mix together and place back into the oven for 30 minutes or until the vegetables are tinder.
PLATING:
1. Place a big scoop of mashed potatoes on a plate along with a couple of ladles of the beef bourguignon.
2. Enjoy it with a slice of freshly baked bread!
Bœuf Bourguignon Recipe | Classic French Dish
This boeuf bourguignon recipe (red wine beef stew) is a staple food in France as it is perfectly suited for home cooking. This step by step video recipe will clearly show you how to recreate that dish and get those incomparable burgundy flavors on your table. Get the recipe:
The Boeuf bourguignon dish is actually not called that way because of its wine but because the original recipe uses Beef from the burgundy region. of course nowadays we use any type of quality beef and if possible French wine but any full body red wine will do too.
Cook the stew in the oven (with the lid on) at 200 Celsius or 392 F for 2h to 2h.30 minutes
if you need to convert to other format use this converter:
Beef Burgundy
Learn how to make classic Beef Burgundy with big, bold flavor. Holland House Red Cooking Wine, succulent cubed beef, crisp bacon and fresh veggies come together in a rich sauce that’s simmered to perfection in your slow-cooker. The result is an easy, hearty meal that’s great for a weeknight dinner or date night.
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Beef Burgundy Recipe:
Makes: ~4 servings
Prep Time: 10 minutes
Inactive Time: 6 hours
Cook Time: 10 minutes
Ingredients:
4 oz diced bacon
1 lb. seasoned stew beef
2 cloves garlic, minced
4 Tbsp. flour
½ bottle Holland House Red Cooking Wine
½ cup pearl onions
1 cup carrots
½ tsp. fresh rosemary
2 cups hot beef stock
Directions:
1. In large saucepan, cook bacon until crisp. Add beef; cook until browned on all sides. Add mushrooms and garlic. Sprinkle with flour and cook until toasted.
2. Stir in cooking wine. Add pearl onions, carrots and rosemary. Stir in beef stock.
3. Transfer to slow cooker and cook for 6 hours on high, until beef is tender.
4. For thicker sauce, remove lid and heat for 30 minutes-1 hour.
Chef’s Tips:
• If you have leftover braised short rib or brisket, you can use the same method to stretch your leftovers. Just skip the 6 hour step and reduce liquid until thick.
Sunday Beef Dinners With Gordon Ramsay
Here are some delicious beef recipes to help inspire you with your Sunday dinners.
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