Beef Bourguignonne
Red wine and mushrooms mark this dish as a classic from the Burgundy region of France.
Recipe by Cooking Light April 2000
Sort by:
Newest
Newest
Oldest
04/10/2016
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
01/24/2013
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.
11/05/2011
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)
11/02/2010
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.
10/13/2010
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?
Advertisement