Boeuf Bourguignon
SERVES: 6
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME: ABOUT 1½ HOURS
TIME UNDER PRESSURE: 35 MINUTES
WHY THIS RECIPE WORKS With tender hunks of beef in a red wine sauce, boeuf bourguignon is at once a rich, company-worthy meal and quintessential French comfort food. We swapped in easier-to-find bacon for the usual salt pork or fatback to add meaty depth, and richer, more-tender boneless short ribs were easier to prepare and cooked through more quickly than the usual chuck. Two cups of wine cut with beef broth created a balanced braising liquid and sauce. Because the pressure cooker concentrates flavors, a fruity, light-bodied red Burgundy or Pinot Noir was a must. While the mushrooms were fine under pressure, the delicate onions were better off sautéed separately. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
2 |
slices bacon, chopped fine |
|
2 |
tablespoons tomato paste |
|
1 |
tablespoon minced fresh thyme or 1 teaspoon dried |
|
⅓ |
cup all-purpose flour |
|
2 |
cups red Burgundy or Pinot Noir |
|
1 |
cup beef broth |
|
8 |
ounces cremini mushrooms, trimmed and sliced thin |
|
2 |
bay leaves |
|
3 |
pounds boneless beef short ribs, trimmed and cut into 2-inch pieces |
|
Salt and pepper |
|
|
2 |
cups frozen pearl onions |
|
½ |
cup water |
|
1 |
tablespoon unsalted butter |
|
1 |
tablespoon granulated sugar |
|
2 |
tablespoons minced fresh parsley |
|
1 |
tablespoon cognac |
1. BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Add tomato paste and thyme to fat left in pot and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Whisk in wine, smoothing out any lumps, and simmer until thickened, about 10 minutes. Stir in broth, mushrooms, and bay leaves. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Pat beef dry with paper towels, season with salt and pepper, and stir into pot.
2. HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.
3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
4. BEFORE SERVING: Bring pearl onions, water, butter, sugar, and ¼ teaspoon salt to boil in 12-inch nonstick skillet over high heat. Cover, reduce heat to medium-low, and simmer, shaking pan occasionally, until onions are tender, about 5 minutes. Uncover, increase heat to high, and simmer until all liquid evaporates and onions caramelize, about 3 minutes.
5. Remove and discard bay leaves from stew. Using large spoon, skim excess fat from surface of stew. Stir in onions, parsley, and cognac and season with salt and pepper to taste. Sprinkle individual portions with reserved bacon before serving.