Boeuf Bourguignon

Yield: 6 servings Total time: 1 1/2 hours January 15, 2015

This version of the classic French stew of beef, pearl onions, mushrooms, and wine takes advantage of the pressure cooker.


  • 2 slices bacon, chopped fine
  • 2 Tbs. tomato paste
  • 1 Tbs. minced fresh thyme or 1 tsp. dried thyme
  • 1/3 cup all-purpose flour
  • 2 cups red Burgundy or Pinot Noir
  • 1 cup beef broth
  • 8 oz. cremini mushrooms, trimmed and sliced thin
  • 2 bay leaves
  • 2 lb. boneless beef short ribs, trimmed and cut into 2-inch pieces
  • Salt and pepper
  • 2 cups frozen pearl onions
  • 1/2 cup water
  • 1 Tbs. unsalted butter
  • 1 Tbs. granulated sugar
  • 2 Tbs. minced fresh parsley
  • 1 Tbs. cognac


Cook the bacon in a pressure cooker pot over medium-high heat until browned and crisp, about 3 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Add the tomato paste and thyme to the pot and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Whisk in the wine, smoothing out any lumps, and simmer until thickened, about 10 minutes. Stir in the broth, mushrooms, and bay leaves. Using a wooden spoon, scrape up the browned bits stuck to the bottom of the pot. Pat the beef dry with paper towels, season with salt and pepper, and stir into the pot.

Lock the pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as the pot reaches high pressure, reduce the heat to medium-low and cook for 35 minutes, adjusting the heat as needed to maintain pressure.

Remove the pot from the heat and allow the pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove the lid, allowing the steam to escape away from you.

In a 12-inch nonstick skillet over high heat, bring the pearl onions, water, butter, sugar, and 1/4 tsp. salt to a boil. Cover, reduce heat to medium-low, and simmer, shaking the pan occasionally, until the onions are tender, about 5 minutes. Uncover, increasing the heat to high, and simmer until all liquid evaporates and the onions caramelize, about 3 minutes.

Remove and discard the bay leaves from the stew. Using a large spoon, skim excess fat from the surface of the stew. Stir in the onions, parsley, and cognac and season with salt and pepper to taste. Sprinkle individual portions with reserved bacon and serve.

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