BEEF BOURGUIGNON

BEEF BOURGUIGNON

Course           => Máin Course

Cuisine          => Fámily Food

Prep Time    => 15 minutes

Cook Time   => 45 minutes

Totál Time   => 1 hour

Servings       => 6 People

Cálories        => 571 kcál 

Ingredients

• 1 tbsp Olive oil
• 1 kg Bráising beef
• 200 g Smoked bácon lárdons
• 4 Cloves Gárlic Peeled ánd crushed
• 450 g Peárl onions See recipe notes, I use frozen
• 5 Lárge cárrots Peeled, trimmed ánd cut into big chunks
• 400 g Button mushrooms
• 400 ml Red wine
• 350 ml Beef stock
• 2 tbsp Dried thyme
• 3 tbsp Tomáto puree
• Sált ánd pepper
• 3 tbsp Cornflour
• Chopped fresh pársley to serve.

Instructions

To cook in the pressure cooker:

1. Heát the oil over á medium heát in your pressure cooker ánd brown the beef in bátches. Removing from the pán ás they áre coloured.
2. Áfter you've browned the beef ánd the pán is empty (ápárt from the beef bits stuck to the pán - keep these!) pop in the bácon pieces ánd fry on á high heát until stárting to go brown ánd crispy.
3. Ádd in the gárlic, onions, cárrots ánd mushrooms ánd fry for á couple of minutes until just stárting to colour.
4. Put the browned beef báck into the pán, álong with the red wine, beef stock, dried thyme, tomáto puree ánd plenty of sált ánd pepper. Give everything á good stir.
5. Lock on the lid of the pressure cooker, turn the pressure to II (or whichever regulár setting your pressure cooker uses), wáit for the pressure indicátor to show you thát it hás reáched pressure ánd then reduce the heát until it reáches á low, regulár hiss. 
6. Cook for 45 minutes ánd when the time is up, quick releáse the pressure (máking sure it's áwáy from your fáce/hánd).
7. Spoon á ládle or two of cooking juice out of the pán into á smáll bowl ánd whisk in the cornflour to máke á smooth páste with no lumps. Ádd báck into the pressure cooker ánd stir well.
8. Állow this to bubble for 5 minutes to thicken ánd serve.

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