PRESSURE COOKING RECIPES
Burgundy Beef Stew
This delicious beef stew will warm you on a chilly night.
2 |
slices thick-sliced bacon, diced | |
2 |
pounds boneless beef round, cut into 1-inch cubes | |
1/2 |
cup chopped onion | |
2 |
cloves garlic, minced | |
1 1/2 |
cups red burgundy wine | |
1/2 |
cup water | |
1 |
tablespoon tomato paste | |
3/4 |
teaspoon dried thyme | |
3/4 |
teaspoon salt | |
1/4 |
teaspoon pepper | |
1 |
bay leaf | |
| * * * * | ||
2 |
tablespoons butter | |
1/2 |
pound small fresh mushrooms, sautéed | |
1/2 |
pound pearl onions, cooked | |
| 1 |
cup thinly sliced carrots |
Fry bacon in 4- or 6-quart pressure cooker over medium heat until crisp. Remove bacon and reserve. Brown beef in bacon drippings. Add chopped onion and garlic. Cook and stir 2 minutes. Add wine, water, tomato paste, thyme, salt, pepper, and bay leaf. Close cover securely. Place pressure regulator on vent pipe. COOK 15 MINUTES at 15 pounds pressure with pressure regulator rocking slowly. Cool cooker at once. Sauté mushrooms, pearl onions, and carrots in butter until fork tender. Add to stew along with reserved bacon. Simmer about 5 minutes.
Makes 6 servings
