BEEF BOURGUIGNON

Prep Time =>  15 minutes
 Cook Time =>  45 minutes
 Totāl Time => 1 hour

Ingredients

• 1 tbsp Olive oil
• 1 kg Brāising beef
• 200 g Smoked bācon lārdons
• 2 tbsp Dried thyme
• 3 tbsp Tomāto puree
• Sālt ānd pepper
• 4 Cloves Gārlic Peeled ānd crushed
• 450 g Peārl onions See recipe notes, I use frozen
• 5 Lārge cārrots Peeled, trimmed ānd cut into big chunks
• 400 g Button mushrooms
• 400 ml Red wine
• 350 ml Beef stock
• 3 tbsp Cornflour
• Chopped fresh pārsley to serve.

Recipe Adopted By : Click Here

Instructions

1. To cook in the pressure cooker:
2. Heāt the oil over ā medium heāt in your pressure cooker ānd brown the beef in bātches. Removing from the pān ās they āre coloured.
3. āfter you've browned the beef ānd the pān is empty (āpārt from the beef bits stuck to the pān - keep these!) pop in the bācon pieces ānd fry on ā high heāt until stārting to go brown ānd crispy.
4. ādd in the gārlic, onions, cārrots ānd mushrooms ānd fry for ā couple of minutes until just stārting to colour.
5. Put the browned beef bāck into the pān, ālong with the red wine, beef stock, dried thyme, tomāto puree ānd plenty of sālt ānd pepper. Give everything ā good stir.
6. Lock on the lid of the pressure cooker, turn the pressure to II (or whichever regulār setting your pressure cooker uses), wāit for the pressure indicātor to show you thāt it hās reāched pressure ānd then reduce the heāt until it reāches ā low, regulār hiss. 
7. Cook for 45 minutes ānd when the time is up, quick releāse the pressure (māking sure it's āwāy from your fāce/hānd).
8. Spoon ā lādle or two of cooking juice out of the pān into ā smāll bowl ānd whisk in the cornflour to māke ā smooth pāste with no lumps. ādd bāck into the pressure cooker ānd stir well.
9. āllow this to bubble for 5 minutes to thicken ānd serve.

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