Beef Bourguignon
Beef Bourguignon is a truly delicious way to make meat. Ultimately it's a red wine stew. It's an opportunity to take a pretty tough cut of meat, like a chuck or a round stew, and make it pretty damn tender.
Times under pressure:
Chuck Stew - 30 mins
Use white wine if you have to.
Put your stew meat in a plastic storage bag and add about two tablespoons of flour to the bag. Shake until the flour evenly coats the meat cubes.
Sauté in refined olive oil until brown
Shallots cut into large cubes. Sautee until brown
Add the meat
Wine, herbs de Provence, carrots, salt, bay leaf
30 mins for chuck stew meat, round is 35 mins, 10 minutes for sirloin
After depressurization, give it a stir, and let sit until cool enough to eat.
Ingredients
Directions
Put your stew meat in a plastic storage bag and add about two tablespoons of flour to the bag. Shake until the flour evenly coats the meat cubes.
Sauté in refined olive oil until brown
Shallots cut into large cubes. Sautee until brown
Add the meat
Wine, herbs de Provence, carrots, salt, bay leaf
30 mins for chuck stew meat, round is 35 mins, 10 minutes for sirloin
After depressurization, give it a stir, and let sit until cool enough to eat.