Pressure Cooker Boeuf Bourguignon Recipe

Name: Pressure Cooker Boeuf Bourguignon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef stew meat; 1-3/4 cups dry red wine; 3 tablespoons olive oil; 3 tablespoons dried minced onion; 2 tablespoons dried parsley flakes; 1 bay leaf; 1 teaspoon dried thyme; 1/4 teaspoon pepper; 8 bacon strips, chopped; 1 pound whole fresh mushrooms, quartered; 24 pearl onions, peeled (about 2 cups); 2 garlic cloves, minced; 1/3 cup all-purpose flour; 1 teaspoon salt; Hot cooked whole wheat egg noodles, optional

Servings: persons

3 pounds beef stew meat
1-3/4 cups dry red wine
3 tablespoons olive oil
3 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
8 bacon strips, chopped
1 pound whole fresh mushrooms, quartered
24 pearl onions, peeled (about 2 cups)
2 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon salt
Hot cooked whole wheat egg noodles, optional

1
Place beef in a large resealable plastic bag; add wine, oil and seasonings. Seal bag and turn to coat. Refrigerate overnight.
2
Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add bacon; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 Tbsp. in pressure cooker.
3
Add mushrooms and onions to drippings; cook and stir until tender. Add garlic; cook 1 minute longer.
4
Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon and mushroom mixture. Add reserved marinade.
5
Lock lid; make sure vent is closed. Select manual; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
6
Select saute setting and adjust for high heat; bring liquid to a boil. Cook 15-20 minutes or until sauce reaches desired thickness. Remove bay leaf. If desired, serve stew with noodles.

2416

kcal

Calories

153

Fat

Carbs

176

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 pounds beef stew meat, 1-3/4 cups dry red wine, 3 tablespoons olive oil, 3 tablespoons dried minced onion, and more.

Yes, Pressure Cooker 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.

That's it — enjoy your meal!

Pressure Cooker Boeuf Bourguignon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions