Beef Bourguignon
Beef Bourguignon is a truly delicious way to make meat. Ultimately it's a red wine stew. It's an opportunity to take a pretty tough cut of meat, like a chuck or a round stew, and make it pretty damn tender.
Times under pressure:
Chuck Stew - 30 mins
Use white wine if you have to.
Beef Bourguignon
- Yields
- 1 Serving
Ingredients
Directions
1
Put your stew meat in a plastic storage bag and add about two tablespoons of flour to the bag. Shake until the flour evenly coats the meat cubes.
2
Sauté in refined olive oil until brown
3
Shallots cut into large cubes. Sautee until brown
4
Add the meat
5
Wine, herbs de Provence, carrots, salt, bay leaf
6
30 mins for chuck stew meat, round is 35 mins, 10 minutes for sirloin
7
After depressurization, give it a stir, and let sit until cool enough to eat.
