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Beef Bourguignonne

6-8 Servings

Ingredients
3 sprigs of thyme
3 sprigs flat-leaf parsley
2 bay leaves
20 whole black peppercorns
½ cup all purpose flour
2 lbs. beef chuck. trimmed, cubed
3 tbsp. olive oil, divided
1 onion, chopped
2 garlic cloves, crushed
8 oz. crimini (baby bella) mushrooms
2 tbsp. tomato paste
2 tbsp. brandy
2 cups low-salt beef broth
1 cup red wine, preferably Pinot Noir
30 pearl onions, peeled
3 plum tomatoes, diced
3 medium carrots, peeled, sliced into ¼” thick rounds
2 tsp. kosher salt plus more for seasoning

Products used in recipe

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Directions

Special Equipment: Cheesecloth

Place thyme, parsley, bay leaves, and peppercorns in center of a single layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Place flour in a medium bowl; add beef and toss to coat. Press Warm; set timer for 25 minutes (add or subtract time as needed) and press Start to heat the pressure cooker. Heat 2 tbsp. oil in the pot. Working in batches, shake off excess flour from meat and cook, turning occasionally, until browned, about 10 minutes. Transfer to a plate and set aside.

Add chopped onion and remaining 1 tbsp. oil to pot. Cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 minute. Add mushrooms and cook, stirring occasionally, until lightly golden, about 6 minutes. Add tomato paste and cook, stirring often, for 2 minutes. Add brandy and cook until liquid is absorbed, about 2 minutes. Add broth, wine, pearl onions, tomatoes, carrots, 2 tsp. salt, the reserved bouquet garni, and beef with any juices from the plate. Lock lid in place, making sure vent is sealed. Press Warm; set timer for 15 minutes and press Start again to cook.

Let pressure release naturally. Remove lid. Press Warm; set timer for 15 minutes and press Start again. Heat stew until thickened, about 15 minutes longer. Press Cancel to stop cooking. Remove bouquet garni and season to taste with salt.

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