Rating: 5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 5

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

Karen A. Levin
Recipe by Cooking Light April 2000

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Recipe Summary

Yield:
7 servings (serving size: 1 cup stew and 1 cup noodles)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

376 calories; calories from fat 30%; fat 12.5g; saturated fat 4.5g; mono fat 5.4g; poly fat 1.3g; protein 24.7g; carbohydrates 40.9g; fiber 3.3g; cholesterol 44mg; iron 5mg; sodium 525mg; calcium 53mg.
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