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Beef Bourguignon
Prep: 20 min. Cook: 17 min.
This version of the classic French country beef stew is ideal when you need a quick meal for company.
1-1/2 pounds lean boneless beef chuck roast, cut into 1-inch pieces
4 medium carrots, peeled and cut into thirds crosswise
2-2/3 cups fresh mushrooms, halved (8 ounces)
3/4 cup onion, cut into wedges (1 medium)
2 cloves garlic, minced
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
2/3 cup beef broth or water
2/3 cup dry red wine
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1/4 cup snipped fresh parsley
6 cups hot cooked spaghetti, linguine, or other pasta (12-ounces uncooked)
1. In a 4- or 6-quart pressure cooker combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, 2/3 cup beef broth or water, wine, and tomato paste.
2. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.
3. Allow pressure to come down naturally. Carefully remove lid.
4. Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water until well combined. Add to mixture in cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in parsley. Serve over noodles. Makes 6 main-dish servings (about 6 cups).
