Boeuf Bourguignon: A french classic made with pressure cooker

Boeuf Bourguignon is an iconic dish in French cuisine, renowned for its rich flavors and deep, hearty taste. Traditionally, it requires hours of slow cooking, but with a pressure cooker, you can achieve the same delicious result in a fraction of the time. Below is a detailed recipe to prepare a flavorful Boeuf Bourguignon for four people, along with tips on storage, freezing, and perfect side dishes.

Ingredients for 4 servings

• 800 g (28 oz) beef for braising (such as chuck, brisket, or shank), cut into 3 cm (1.2-inch) cubes
• 150 g (5 oz) smoked bacon or pancetta
• 2 carrots
• 2 onions
• 2 cloves garlic
• 200 g (7 oz) button mushrooms
• 50 cl (2 cups) red wine (preferably Burgundy)
• 25 cl (1 cup) beef broth
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 bouquet garni (a bundle of thyme, bay leaf, and parsley)
• Salt and pepper to taste

Boeuf Bourguignon preparation steps

1. Start by peeling the carrots and onions, then slice the carrots into rounds and finely chop the onions. Clean the mushrooms and slice them. Mince the garlic.
2. Searing the beef: Heat the olive oil in your pressure cooker over high heat. Add the beef cubes and brown them on all sides to lock in the juices. Once they are nicely seared, remove them from the pot and set aside.
3. Cooking bacon and vegetables: In the same pot, add the diced bacon and sauté until golden brown. Stir in the chopped onions and sliced carrots. Sauté for a few minutes until the onions turn translucent. Add the minced garlic and sliced mushrooms, then cook for another 2-3 minutes.
4. Sauce: Return the seared beef to the pot with the sautéed vegetables. Sprinkle the flour evenly over the mixture and stir well to coat all the ingredients. Pour in the red wine and beef broth, stirring to dissolve the flour completely and avoid lumps. Add the bouquet garni, then season with salt and pepper to taste.
5. Pressure cooking: Seal the pressure cooker and bring it to high pressure over high heat. Once it reaches full pressure (indicated by steam release or a pressure gauge, depending on your model), lower the heat to medium-low and cook for 45 minutes.
6. Final Touches: After the cooking time, release the pressure following the manufacturer’s instructions (either naturally or using a quick-release method). Open the cooker, remove the bouquet garni, and taste the sauce. Adjust the seasoning if necessary. If the sauce is too thin, let it simmer uncovered for a few minutes until it reaches the desired consistency.

Discover the french beef and carrots recipe, a quick recipe in a pressure cooker!

Storage and freezing

• Refrigeration: Once cooled, transfer the Boeuf Bourguignon to an airtight container and store it in the refrigerator for 3 to 4 days. To reheat, warm it gently over low heat on the stove or in the microwave, ensuring it doesn’t dry out.
• Freezing: If you want to freeze it, let the dish cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months in the freezer. When ready to eat, let it thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.

Side dishes to eat with boeuf bouguignon

• Steamed or mashed potatoes: The simplicity of steamed potatoes or the creamy texture of homemade mashed potatoes complements the richness of the dish, soaking up the sauce beautifully.
• Fresh pasta: Tagliatelle or pappardelle are excellent choices, as their texture allows them to hold onto the sauce, adding extra depth to each bite.
• White rice: A lighter option, perfectly cooked white rice will absorb the sauce while keeping the dish balanced.
• Creamy polenta: Made with butter and Parmesan, polenta offers a smooth, velvety contrast to the tender beef and rich sauce, making every bite even more indulgent.