Beef Bourguignon
This classic French stew is perfect for cold weather and is delicious over noodles or mashed potatoes.
This classic French stew is perfect for cold weather and is delicious over noodles or mashed potatoes.
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine
- 1 teaspoon black pepper (freshly ground)
- 1 1/2 pounds boneless chuck roast (trimmed and cut into 1-inch
- 2 slices (diced)
- 1 can beef broth (10 1â„2 ounce can)
- 3 cups baby carrots
- 2 cups shiitake mushroom caps (sliced)
- 2 teaspoons thyme (dried)
- 6 shallots (halved )
- 4 cloves (thinly sliced)
- 7 cups medium egg noodles (hot cooked about 5 cups uncooked pasta)
- thyme leaves (optional)
- Carbohydrate 9.68775905184094 g
- Cholesterol 0 mg
- Fat 0.137058809578987 g
- Fiber 2.20979768999449 g
- Protein 0.914599286276864 g
- Saturated Fat 0.0234816666754267 g
- Serving Size 1 1 serving (193g)
- Sodium 113.530523881766 mg
- Sugar 7.47796136184645 g
- Trans Fat 0.0394923809705837 g
- Calories 55 calories
Step-by-step
- Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.
- Remove lid from a 6-quart Instant Pot®. Press [Sauté], and use [Adjust] to select “More†mode. Place bacon in cooker, and cook, stirring constantly, 30 seconds.
- Add half of beef mixture to cooker; cook for 5 minutes, browning on all sides. Remove beef and bacon from cooker. Repeat procedure with remaining beef mixture.
- Turn cooker off. Return cooked beef and bacon to cooker. Stir in wine and broth, scraping inner pot to loosen browned bits (deglazing). Add carrots, mushrooms, thyme, shallots and garlic.
- Close and lock the lid of the Instant Pot®. Turn the steam release handle to “Sealing†position. Press [Manual]; select “High Pressure,†and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Quick Pressure Release.
- Serve beef mixture over noodles. Garnish with thyme leaves, if desired. Enjoy!
Using a 6-quart electric pressure cooker compresses a multi-hour braise into a rapid weeknight schedule. Chuck roast benefits immensely from this enclosed environment. High pressure breaks down connective tissue rapidly while forcing moisture into the lean fibers. Freezing this stew requires foresight regarding starch content. Egg noodles absorb liquid rapidly and turn mushy upon thawing. Freeze only the meat and vegetable base without the pasta. Cool the braise completely within two hours before transferring it to airtight containers. Stored properly, the beef mixture lasts up to three months at zero degrees Fahrenheit.
Reheating and Deglazing Essentials
Thaw frozen portions overnight in the refrigerator before applying heat. Warm the stew slowly in a heavy-bottomed pot over medium-low heat, stirring occasionally to prevent scorching. Add a splash of beef broth if the sauce has thickened too much during storage. Success hinges on a single technique during the initial cooking phase: thorough deglazing. Scraping the bottom of the inner pot with a wooden spatula dissolves the browned fond left by the bacon and beef. Skipping this step leaves vital umami compounds stuck to the metal, resulting in a thin sauce lacking depth.
- Stir the wine and broth continuously until the pot bottom feels entirely smooth to the touch.
- Vent the pressure cooker using the quick release method only after the full 23-minute cycle concludes.
- Cook fresh egg noodles separately on stove heat just before serving to maintain proper al dente texture.
