Oosy jumpers, log fires, leaves, crisp air, and all the stew and casseroles and Beef Bourguignon I can cram into our meal plans. Am I right or am I right?
I’m full on embracing all that is the season and loving the slow cookeddinners. BUT (and I’d like to point out that I realise how totally ridiculous this sounds) they are well, SLOW.
So, when Prestige got in touch and asked my if I’d like to test out one of their pressure cookers, I was intrigued. Slow cooked, tender falling apart meat but in a fraction of the time? Got to be a winner.
This delicious easy Beef Bourguignon recipe is simple to make in a pressure cooker, slow cooker, oven or stove top.
Ingredients
• 1 tbsp Olive oil
• 1 kg Braising beef
• 200 g Smoked bacon lardons
• 4 Cloves Garlic Peeled and crushed
• 450 g Pearl onions See recipe notes, I use frozen
• 5 Large carrots Peeled, trimmed and cut into big chunks
• 400 g Button mushrooms
• 400 ml Red wine
• 350 ml Beef stock
• 2 tbsp Dried thyme
• 3 tbsp Tomato puree
• Salt and pepper
• 3 tbsp Cornflour
• Chopped fresh parsley to serve.
Instructions
To cook in the pressure cooker:
1. Heat the oil over a medium heat in your pressure cooker and brown the beef in batches. Removing from the pan as they are coloured.
2. After you've browned the beef and the pan is empty (apart from the beef bits stuck to the pan - keep these!) pop in the bacon pieces and fry on a high heat until starting to go brown and crispy.
3. Add in the garlic, onions, carrots and mushrooms and fry for a couple of minutes until just starting to colour.
.......................
.......................
