Beef Bourguignonne

6 Reviews
ADD YOUR REVIEW
Yield
7 servings (serving size: 1 cup stew and 1 cup noodles)
By Karen A. Levin
April 2000
RECIPE BY Cooking Light

Red wine and mushrooms mark this dish as a classic from the Burgundy region of France.

Ingredients

  • 1 1/2 pounds boned chuck roast, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bacon slices, diced
  • 1/2 cup dry red wine
  • 1 (10 1/2-ounce) can beef broth
  • 3 cups baby carrots (about 3/4 pound)
  • 3 cups sliced shiitake mushroom caps (about 1/2 pound)
  • 2 tablespoons chopped fresh or 2 teaspoons dried thyme
  • 6 shallots, halved (about 1/2 pound)
  • 4 garlic cloves, thinly sliced
  • 7 cups cooked medium egg noodles (about 5 cups uncooked pasta)

Nutritional Information

  • Calories 376
  • Caloriesfromfat 30%
  • Fat 12.5g
  • Satfat 4.5g
  • Monofat 5.4g
  • Polyfat 1.3g
  • Protein 24.7g
  • Carbohydrate 40.9g
  • Fiber 3.3g
  • Cholesterol 44mg
  • Iron 5mg
  • Sodium 525mg
  • Calcium 53mg

How to Make It

Step 1

Combine first 4 ingredients in a large zip-top plastic bag. Seal and shake to coat.

Step 2

Cook half of bacon in a 6-quart pressure cooker over medium heat 30 seconds. Add half of beef mixture; cook 5 minutes or until browned. Remove beef from cooker. Repeat procedure with remaining bacon and beef mixture. Return beef to cooker. Stir in wine and broth, scraping pan to loosen browned bits. Add carrots, mushrooms, thyme, shallots, and garlic. Close lid securely; bring to high pressure over high heat (about 6 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 20 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Serve stew over noodles.

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Ratings & Reviews

Super easy and delicious

marianneke
April 11, 2016
I would add a bit more liquid thiugh as after 20 mins at high pressure over a6 heat it was almost burnt. Definitely stuck to the bottom a bit and i only used 1lb of meat because that is what I had. I would make it again for sure

LanaRJ's Review

nancylikeswine
November 15, 2013
N/A

SteveKlebaur's Review

Gabbyct
January 24, 2013
Tried this recipe this evening. It was outstanding. If you don't own a pressure cooker, it's worth it to pick up a large one so you can double this recipe. You'll want to cook enough to freeze some for another time. The meat comes out falling apart tender.

marianneke's Review

SteveKlebaur
November 05, 2011
My second recipe in my new pressure cooker (first was the broth), absolutely delicious and have served to guests with crusty bread. Followed recipe exactly but added 1 tbs dijon mustard. Instead of shallots used onions as shallots are difficult to find here. (2 medium)

Reesie39's Review

LanaRJ
November 02, 2010
Great recipe! I don't have a pressure cooker so I did have to plan in advance. I cooked it for about 2 hours and made some slight modifications since I wasn't using the pressure cooker but it was a huge hit with my family. I browned the beef and removed and sauteed the mushrooms, onions and garlic. I did add more red wine and beef broth than was called for but it was needed since it cooked so long on the stovetop.

nancylikeswine's Review

Reesie39
October 13, 2010
Can't believe no one has rated this recipe. I dragged out my pressure cooker this morning and made this dish. Didn't change anything and it was finished in about 45 minutes. This dish has so much flavor. It is outstanding. I would serve this to company. You could make it ahead and then heat it up. How is that for stress free entertaining?