PRESSURE-COOKER BOEUF BOURGUIGNON

I’ve wanted to make beef Burgundy ever since I got one of Julia Child’s cookbooks, but I wanted to find a way to fix it in a pressure cooker. My version of the popular beef stew is still rich, hearty and delicious, but without the need to watch it on the stovetop or in the oven.

—Crystal Jo Bruns, Iliff, CO

Prep: 30 min. + marinating • Cook: 35 min. + releasing • Makes: 12 servings

• 3 lbs. beef stew meat
• 1 ¾ cups dry red wine
• 3 Tbsp. olive oil
• 3 Tbsp. dried minced onion
• 2 Tbsp. dried parsley flakes
• 1 bay leaf
• 1 tsp. dried thyme
• ¼ tsp. pepper
• 8 bacon strips, chopped
• 1 lb. whole fresh mushrooms, quartered
• 24 pearl onions, peeled (about 2 cups)
• 2 garlic cloves, minced
• ⅓ cup all-purpose flour
• 1 tsp. salt
• Hot cooked whole wheat egg noodles, optional

1. Place beef in a large shallow dish; add wine, oil and seasonings. Turn beef to coat. Cover and refrigerate overnight.

2. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium 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. Press cancel.

4. Drain beef, reserving marinade. Add beef to the pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade.

5. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.

6. Select saute setting and adjust for low heat. Simmer, uncovered, until the sauce reaches desired thickness, 15-20 minutes. Remove bay leaf. If desired, serve stew with hot cooked noodles.

⅔ cup beef mixture: 289 cal., 15g fat (5g sat. fat), 77mg chol., 350mg sod., 8g carb. (2g sugars, 1g fiber), 25g pro. Diabetic exchanges: 3 lean meat, 1 ½ fat, 1 vegetable.