Today I’m featuring a pressure cooker recipe from Debby, A Feast for the Eyes. Debby grew up around food working in her mother’s Bavarian Delicatessen. She prefers simple, unpretentious, comfort home cooked meals. Luckily for us, today she’s sharing a classic comfort food recipe transformed into a fantastic pressure cooker recipe.
Hi Barbara! Thanks, so much, for allowing me to share this delicious Beef Bourguignon French Stew that I made in my beloved pressure cooker. On a lazy Sunday, I enjoy braising different cuts of meats and creating anything from Pot Roasts to a Bolognese sauce. But there are days when I just don’t want to wait for three hours, or more, when I’m craving a hot meal on a Winter’s Day!
It takes about an hour to prepare all the traditional components of this French stew—browning bacon lardons, sautéing pearl onions, browning mushrooms and taking the time to sear and brown stew cut beef. I’m a big believer that the brown bits called “fond” is what gives all stews so much flavor.
I promise you, that once you finish with chopping, sautéing and searing it’s all downhill from there. Sure, you can make this stew in a Dutch oven or in a slow cooker—if you don’t mind waiting 2-3 hours for the meat to become tender and the sauce flavors to build.
Or, you can cook this in a pressure cooker for 40 minutes!
Traditionally, Beef Bourguignon (or “Beef Burgundy”) is served with steamed potatoes. Mashed potatoes are another delicious options. I was craving egg noodles. You don’t have to go as “all out” as I did, by making my own homemade egg noodles (a future recipe post)! Packaged egg noodles, cooked till al dente, then lightly browned in unsalted butter and with fresh chopped parsley is the perfect finish.
One important tip—ask your butcher to cut Chuck Eye Roast for the meat, if possible. It’s a super tender cut, and while it costs a bit more than “Stew Cut Meat” (or mystery meat), the beef will turn out tender and succulent. The sauce has rich notes of red wine, tomato and a perfect balance of herbs and spices. Make this the day before, and the flavors will really develop even better!
This also makes a beautiful buffet dinner item, because it serves 8-10 people. This is a hearty and comforting winter stew.
If you haven’t invested in a pressure cooker, you won’t be sorry that you finally decided to do it. I’ve owned a 5-Quart Digital Pressure Cooker for nine years, and it is still working like a champ!
Thanks, Barbara, for your blog. I love seeing all of your recipes along with your guest posts. I can’t wait to learn how to make more pressure cooker recipes. It’s almost like having “instant dinner”!
A Feast for the Eyes
Visit A Feast for the Eyes for the recipe and more great step by step photos. Thanks Debby for sharing your love of pressure cooking and this wonderful meal with us.