Boeuf bourguignon

Boeuf bourguignon

Serves 6
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Beef
Season: All year round

Boeuf bourguignon
INGREDIENTS

11/2 tablespoons olive oil
400g button mushrooms
1 dried bay leaf
3 sprigs fresh parsley
1 sprig fresh thyme
1kg gravy beef, chopped coarsely
150g speck, chopped coarsely
1 medium (150g) brown onion, chopped
3 cloves garlic, crushed
2/3 cup (160ml) dry red wine
1/4 cup (70g) tomato paste
12 (300g) baby onions
METHOD

1 Heat 2 teaspoons of the oil in a 6-litre (24-cup) pressure cooker; cook mushrooms until browned. Remove from cooker.

2 Tie bay leaf, parsley and thyme together with kitchen string to make a bouquet garni. Heat remaining oil in cooker; cook beef, in batches, until browned. Remove from cooker.

3 Cook speck in cooker until browned. Add chopped onion and garlic; cook, stirring, until onion softens. Return beef to cooker with wine, paste and bouquet garni; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 35 minutes.

4 Peel baby onions, leaving root ends intact.

5 Release pressure using the quick release method; remove lid.

Add baby onions and mushrooms; secure lid. Bring cooker to high pressure. Reduce heat; cook 10 minutes. Release pressure using the quick release method; remove lid. Discard bouquet garni; season to taste. Serve with mashed potatoes.

Suitable to freeze. Not suitable to microwave.



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