How to make a tender, flavorful stew
Which cuts to choose, why to brown the meat, how to cook it gently, and why a stew tastes even better the next day.
Recipe of the weekIn seasonMain course
Beef Bourguignon
Fork-tender beef braised in red wine with bacon, mushrooms, and carrots, in a fraction of the time.
- Total time
- 2 h 10 min
- Prep
- 30 min
- Cook
- 1 h 40 min
Ingredients
For 6 servings
- 1 kgstewing beef, in 1½-inch cubes
- 100 gbacon lardons
- 40 gbutter
- or3 tbspvegetable oil
- 330 mlred wine, pinot noir style
- 250 mlwater
- 4carrots, sliced into rounds
- 2onions, chopped
- 3 clovesgarlic, minced
- 1 tbspall-purpose flour
- 1bouquet garni
- 250 gbutton mushrooms, sliced
- salt, to taste
- black pepper, to taste
Method
Step 1
Cut the beef into cubes and pat them dry with paper towels so they brown better. Peel and chop the onions and garlic, slice the carrots into rounds, and slice the mushrooms.
Step 2
Heat the butter in the pressure cooker, lid off, over medium heat. Cook the bacon and onions for 5 minutes, until the onions are translucent, then transfer them to a plate.
5 min
Step 3
Turn up the heat and brown the beef in two batches, 5 minutes each, until deeply browned on all sides: all at once, the meat would steam instead of brown.
10 min
Step 4
Return the bacon and onions to the pressure cooker. Sprinkle with the flour and stir for 1 minute, until it coats the meat and disappears: it will thicken the sauce.
1 min
Step 5
Pour in the wine and water, scraping the bottom with a wooden spoon to loosen the browned bits. Add the garlic, mushrooms, and bouquet garni, season with salt and pepper: the liquid should almost cover the meat.
Step 6
Lock the lid and heat over high heat until the valve starts to rock or hiss. Then turn the heat to very low and cook for 45 minutes.
45 min
Step 7
Turn off the heat and let the pressure drop on its own, about 10 minutes, before opening: never force the lid. Add the carrots.
10 min
Step 8
Lock the lid again, bring back to pressure over high heat, then cook for 15 minutes over very low heat.
15 min
Step 9
Let the pressure drop and open the lid. The beef should fall apart easily with a fork and the carrots should be tender: remove the bouquet garni and adjust the seasoning.
Step 10
Serve piping hot with steamed potatoes, mashed potatoes, or fresh pasta.
