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Beef Bourguignon |
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Serves: 6 Print this Recipe2 tablespoons olive oil 2 large onions, diced 4 pounds beef stew meat, cubed 1 tablespoon sugar 1 tablespoon red wine vinegar 3/4 cup dry red wine or tomato juice or beef broth 1-1/4 cups beef broth 1-1/2 teaspoons salt Pepper to taste 1/4 cup butter 2 pounds mushrooms, quartered 12 small fresh or frozen pearl onions, peeled 1 teaspoon lemon juice Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! In a skillet, saute onions in olive oil until transparent. In pressure cooker, heat oil and brown meat evenly. Move beef to one side and add sugar. When it begins to carmelize, add red wine vinegar and stir. Add wine, beef broth, and salt and pepper. Stir in diced onions. Lock lid and bring to full pressure. Adjust heat to maintain pressure and cook for 40 minutes. Meanwhile, in skillet, melt butter. Add mushrooms, pearl onions, and lemon juice and saute until onions are glazed. When meat is done cooking, release pressure and remove lid. Add mushroom mixture. Lock lid and bring to full pressure. Adjust heat, and cook for 5 minutes. Release pressure and serve over cooked noodles or rice. Beef Bourguignon is from the Cook'n Under Pressure collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cream of Tomato Soup Cheese Potato Soup Jiffy Minestrone Roasted Red Pepper and Potato Soup Harvest Soup Southwestern Tortilla Soup Sweet Potato-n-Sausage Stew Chicken Stock Beef Stock Thanksgiving Turkey Stock Vegetable Stock Cold-Curing Chicken Soup Zesty Italian Soup Beef Bourguignon Easy Bouillabaisse Game-Night Stew Tortilla Soup New England Clam Chowder |
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