Traditional Beef Burgundy
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Yields4 servings
Cooking Time30 min
Ingredients
- 4 slices thick bacon diced
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 pounds beef cubed
- 1 large yellow onion sliced
- 3 large carrots cut into 1-inch pieces
- 1 pound mushrooms quartered
- 2 cups burgundy wine
- 1 cup beef stock
- 1/2 teaspoon dried thyme
- 1 tablespoon Dijon mustard
INSTRUCTIONS
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In the pressure cooker, brown the diced bacon over medium heat. Once cooked, drain the bacon and set aside until later. Reserve 2 tablespoons of the bacon fat in the pot.
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Combine the flour, salt, pepper, and garlic powder in a small dish. Coat the meat with the flour mixture.
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Over medium heat, brown the meat in the reserved bacon fat. Add the quartered mushrooms, carrots, and onions to the pot and cook for a minute or two.
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Stir in the wine, beef stock, mustard, and thyme. Lock the lid in place, bring to HIGH pressure. Stabilize the pressure and cook for 30 minutes.
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When done, release the pressure, and add the reserved bacon. Serve alone or with mashed potatoes.
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