Boeuf Bourguignon Recipe

Name: Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 14 oz button mushrooms; 1 None dried bay leaf; 3 sprigs fresh parsley; 1 sprig fresh thyme; 2 lbs beef stew meat, chopped coarsely; 5 oz speck, chopped coarsely; 1 None medium onion, peeled and chopped; 3 cloves garlic, peeled and crushed; 2/3 cup dry red wine; 1/4 cup tomato paste; 12 None baby onions, peeled with the root ends intact

Servings: persons

2 tbsp olive oil
14 oz button mushrooms
1 None dried bay leaf
3 sprigs fresh parsley
1 sprig fresh thyme
2 lbs beef stew meat, chopped coarsely
5 oz speck, chopped coarsely
1 None medium onion, peeled and chopped
3 cloves garlic, peeled and crushed
2/3 cup dry red wine
1/4 cup tomato paste
12 None baby onions, peeled with the root ends intact

1
Heat 2 teaspoons of oil in a 6-quart pressure cooker and cook the mushrooms until browned. Remove from the pan and set aside.
2
Tie the bay leaf, parsley and thyme together with kitchen string to make a bouquet garni. Heat the remaining oil in the pan and cook the beef, in batches, until browned, then remove and set aside.
3
Cook the speck in the pan until browned. Add the chopped onion and garlic and cook, stirring, until the onion softens. Return the beef to the pan with the wine, tomato paste and bouquet garni. Secure the lid. Bring the pressure cooker to high pressure. Reduce the heat to stabilize the pressure and cook for 35 mins.
4
Release the pressure using the quick release method and remove the lid. Add the baby onions and sauteed mushrooms and secure the lid. Bring the cooker to high pressure. Reduce the heat and cook for 10 mins.
5
Release the pressure using the quick release method and remove the lid. Discard the bouquet garni and season to taste. Serve with mashed potatoes.

794

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tbsp olive oil, 14 oz button mushrooms, 1 None dried bay leaf, 3 sprigs fresh parsley, and more.

Yes, Boeuf Bourguignon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boeuf Bourguignon

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