Pressure pot beef bourguignon Recipes

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This recipe isn’t exactly traditional, but since we all have too much to do and not enough time, it streamlines the process and it can be ready in only a couple hours – and most of that time is actually spent by the pressure pot.

  • Yield: 6 Servings
  • Total Time: 2 Hours 30 Minutes


  • 2¼ lbs. of beef chuck, cut in 2” cubes
  • 3 sliced celery stalks
  • 3 sliced carrots, medium
  • 2 sliced onions, yellow, medium
  • 2 chopped garlic cloves
  • 2 tsp of dried herbs, mixed
  • 1 bay leaf, dry
  • 2 cups of red wine, dry
  • 1 lb of sliced mushrooms, brown
  • Sea salt, fine
  • Pepper, black, fresh-ground
To Serve
  • Snipped chives or parsley
  • New potatoes, steamed
  • Mustard, strong
  • Crusty bread
How to Make It
  1. At bottom of your pressure pot, place beef, 2 tsp. of salt, bay leaf, herb mixture, garlic, onions, carrots and celery. Add wine.
  2. Secure pressure pot lid. Bring to Medium pressure. Lower heat to med-low and maintain same pressure, allowing to cook for 40-60 minutes.
  3. Place pressure pot in sink. Run water over lid to help in release of pressure. Open.
  4. Add mushrooms. Simmer for five minutes, till they cook through. Taste and make any adjustments to seasoning you may desire.
  5. Sprinkle with pepper and herbs. Serve with the mustard, potatoes and crusty bread.

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