Pressure-Cooker Boeuf Bourguignon with Forest Mushrooms
Pressure-Cooker Boeuf Bourguignon with Forest Mushrooms
Plantin Kaviari
4
20 minutes
55 minutes
French
Main Course
Easy
This weeknight boeuf bourguignon combines diced beef, smoked bacon, carrots and Plantin Dried Forest Mushrooms in a rich red-wine sauce. Thyme, bay and tomato purée build savoury depth, while the mushrooms bring an earthy finish to this pressure-cooker take on a French classic.
Ingredients
- 800 g diced beef for stew, patted dry
- 50 g Plantin Dry Forest Mushrooms
- 100 g smoked bacon lardons, diced
- 200 g pearl onions, peeled and left whole
- 2 garlic cloves, finely chopped
- 2 carrots, cut into 1 cm-thick rounds
- 1 tbsp tomato purée
- 1 tbsp plain flour
- 300 ml dry red wine, preferably Burgundy or Pinot Noir
- 300 ml beef stock
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp Alain Milliat Black Fruity Extra Virgin Olive Oil
- Fine sea salt and freshly ground black pepper, to taste
- 2 tbsp flat-leaf parsley, finely chopped, for serving
- 150 ml warm water, for soaking the mushrooms
Directions
Soak the mushrooms and brown the meat
Set the pressure cooker to Sauté. Soak the dried forest mushrooms in 150 ml warm water for 20–30 minutes, until soft. Meanwhile, cook the bacon until golden, then transfer it to a plate.
Brown the beef in batches in the rendered bacon fat, leaving space between the pieces so they sear rather than steam. Transfer the browned beef to the plate with the bacon.Build the bourguignon sauce
After browning the beef and bacon, add the garlic and carrots to the pressure cooker. Cook for 2–3 minutes until fragrant and beginning to soften. Stir in the tomato purée and flour, then cook for 1 minute.
Lift the soaked forest mushrooms from their liquid and add them to the pot. Strain the soaking liquid through a fine-mesh sieve lined with a clean cloth, coffee filter or paper towel.
Return the beef and bacon to the pot. Add the red wine and scrape the base thoroughly with a wooden spoon to release all browned bits. Simmer for 1–2 minutes, then add the beef stock, thyme, bay leaf and strained mushroom liquid.Pressure-cook the stew:
Seal the cooker and cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure according to the manufacturer’s instructions.Reduce, season and serve:
After the 35-minute high-pressure cook and 10-minute natural release, remove the bay leaf.
Add the whole pearl onions to the pot. Set the pressure cooker to Sauté and cook uncovered for 8–10 minutes, stirring gently, until the pearl onions are tender and the sauce has reduced to a glossy consistency. Taste and adjust with fine sea salt and freshly ground black pepper.
Scatter with parsley and finish with a light drizzle of Alain Milliat Black Fruity Extra Virgin Olive Oil, if desired. Serve hot.
