Please forgive my tardiness in posting. Apparently, I’m not too much of a blogger lately. I still cook and take pictures, but time and duties seem to always get in the way…
Boeuf Bourgignon is one of those recipes that seems to take forever to cook, but there’s actually a quick way to do it and the end result is almost as good as the traditional recipe.
I made this one in my pressure cooker (gasp!) and it took about 40 minutes to be ready, instead of the 3 to 4 hours that our dear French cuisine asks for.
- 1 kg of braising steak, cut into large chunks
- 2 onions
- 3 carrots
- 1 clove of garlic
- 2 tablespoons flour
- 30 cl of red wine
- 1 bouquet garni (thyme, bay leaf)
- 100 g diced bacon
- 250 g of Paris mushrooms
- salt pepper
Peel and slice the onions. Peel and cut the carrots into slices. Crush the garlic clove.
In a pressure cooker, heat 3 tablespoons of oil. Place the pieces of meat and let them seize for a few minutes without stirring. Turn them over and brown a few more minutes. If your casserole is not big enough, brown the first part of the meat, remove it and continue with the rest.
Add the onions, garlic and carrots. Salt lightly, mix well and cook for 5 minutes. Add the flour, mix well and then pour the red wine, stir and allow the alcohol to evaporate. Fill with water to cover the meat. Add the bouquet garni. Close the cooker with the lid and cook for about 40 minutes over medium heat.
Meanwhile, heat the bacon in a frying pan without adding any fat. When they are golden brown, remove the excess fat and add the mushrooms. Cook for 5 minutes and remove from heat. Add the bacon and mushrooms to the cooker after the meat is ready, stir and serve.