Name: Boeuf bourguignon
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 1/2 tablespoon tablespoons olive oil; 400 gram button mushrooms; 1 dried bay leaf; 3 sprigs fresh parsley; 1 sprig fresh thyme; 1 kilogram gravy beef, chopped coarsely; 150 gram speck, chopped coarsely; 1 medium (150g) brown onion, chopped; 3 clove garlic, crushed; 2/3 cup (160ml) dry red wine; 1/4 cup (70g) tomato paste; 12 (300g) baby onions

Ingredients

1 1/2 tablespoon tablespoons olive oil

400 gram button mushrooms

1 dried bay leaf

3 sprigs fresh parsley

1 sprig fresh thyme

1 kilogram gravy beef, chopped coarsely

150 gram speck, chopped coarsely

1 medium (150g) brown onion, chopped

3 clove garlic, crushed

2/3 cup (160ml) dry red wine

1/4 cup (70g) tomato paste

12 (300g) baby onions

Method

1.Heat 2 teaspoons of the oil in a 6-litre (24-cup) pressure cooker; cook mushrooms until browned. Remove from cooker.

2.Tie bay leaf, parsley and thyme together with kitchen string to make a bouquet garni. Heat remaining oil in cooker; cook beef, in batches, until browned. Remove from cooker.

3.Cook speck in cooker until browned. Add chopped onion and garlic; cook, stirring, until onion softens. Return beef to cooker with wine, paste and bouquet garni; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 35 minutes.

4.Peel baby onions, leaving root ends intact.

5.Release pressure using the quick release method; remove lid. Add baby onions and mushrooms; secure lid. Bring cooker to high pressure. Reduce heat; cook 10 minutes. Release pressure using the quick release method; remove lid. Discard bouquet garni; season to taste. Serve with mashed potatoes.

Suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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