Pressure Cooker Beef Bourguignon

• Meat

  • 1 kg Stew-friendly cut of sustainably-raised beef

• Produce

  • 1 Bay leaf
  • 500 g Brown mushrooms, fresh
  • 3 Carrots, medium
  • 3 stalks Celery
  • 2 cloves Garlic
  • 2 tsp Herbs, mixed dried
  • 1 Parsley, fresh
  • 1 Potatoes, new
  • 2 Yellow onions, medium

• Condiments

  • 1 Mustard, Strong

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Sea salt, fine

• Bread & Baked Goods

  • 1 Bread, crusty

• Desserts

  • 1 Marrow bone

• Beer, Wine & Liquor

  • 500 ml Body dry red wine, medium

Found on chocolateandzucchini.com

Ingredients

• 1 kilogram (2.2 pounds) stew-friendly cut of sustainably-raised beef (such as beef chuck), cut into 5-cm (2-inch) cubes (your butcher can do that for you)
• 1 marrow bone, cut (by the butcher) into 5-cm (2-inch) slices (optional)
• 3 stalks celery, thinly sliced
• 3 medium carrots, halved or quartered lengthwise depending on thickness, and sliced thinly
• 2 medium yellow onions, sliced thinly
• 2 cloves garlic, chopped finely
• 2 teaspoons mixed dried herbs, such as Herbes de Provence (thyme, rosemary, basil, oregano...)
• 1 bay leaf
• 500 ml (2 cups) medium-body dry red wine, preferably Pinot noir or Gamay (in keeping with the traditional grapes of Burgundy)
• 500 grams (1 pound) fresh brown mushrooms, sliced
• Fine sea salt
• Freshly ground black pepper
• Fresh parsley, chervil, and/or chives, snipped
• Steamed new potatoes
• Crusty bread
• Strong mustard

Directions

• At the bottom of a pressure cooker, slow cooker, or Dutch oven, put the beef, marrow bone, celery, carrots, onions, garlic, herbs, bay leaf, and 2 teaspoons salt.
• Pour in the wine.
• Secure the lid. Place over medium-high heat and bring to pressure. Lower the heat to medium-low just to maintain the pressure, and cook for 45 minutes to 1 hour, depending on the pressure level of your pressure cooker (high or medium).
• Place the pressure cooker in the sink and run fresh water over the lid to release the pressure before opening.
• Secure the lid. Set the slow cooker on low and let it stew for 9 to 11 hours, until the meat is fork-tender.
• Cover the pot and place over medium-high heat to bring to a simmer.
• Lower the heat just to maintain the simmer, and cook for 3 to 3 1/2 hours, stirring once in a while, until the meat is fork-tender. Add a little more water if the levels of liquid run low.
• Add the mushrooms and simmer for an additional 5 minutes, until the mushrooms are just cooked through.
• Taste and adjust the seasoning.
• Sprinkle with the fresh herbs and freshly ground black pepper, and serve with steamed new potatoes, crusty bread, and strong mustard.