To prepare a delicious beef bourguignon, it is essential to have all the ingredients ready and to follow the steps carefully. We start with 1 kg of beef, cut into cubes of about 3-4 cm. This is the base of our recipe and will be cooked until it becomes extremely tender.
In a pressure cooker, pour a few tablespoons of olive oil and heat it over medium heat. Add the beef and brown it on all sides for about 5-7 minutes until it develops a golden crust. This process will add depth of flavor to your dish. Once the meat is browned, remove it from the pot and set it aside.
In the same pot, add a large onion, chopped finely. Sauté the onion in the juices left by the meat, stirring frequently, until it becomes translucent and starts to caramelize, about 5 minutes. Then add 150 g of diced ham, which will provide extra flavor to the dish. Let the mixture cook together for a few minutes, then add 2 sliced carrots and 200 g of mushrooms, cleaned and sliced. Mix well and let the vegetables sauté together for another 5 minutes.
Reintroduce the meat into the pot, stirring everything to combine the flavors. Season generously with salt and pepper, and if desired, add 2-3 bay leaves for extra flavor. Cover the ingredients with 500 ml of dry red wine or, alternatively, with beef broth, then close the lid of the pressure cooker.
Let the dish simmer on low heat for 1.5-2 hours. If you choose to use the oven, transfer everything to a suitable dish and cover with aluminum foil, leaving it in the oven at 160°C for about 3 hours. Regardless of the method chosen, the result will be extremely tender meat that will easily fall apart at the touch.
Serve the beef bourguignon with mashed potatoes or fresh bread to savor every drop of the flavorful sauce. This is a dish that will not only impress with its taste but will also bring you the comfort of a warm meal, ideal for cool days or special occasions. This dish is just one version of the famous recipe but promises to be one of the quickest and most delicious ways to enjoy beef cooked with passion.
In a pressure cooker, pour a few tablespoons of olive oil and heat it over medium heat. Add the beef and brown it on all sides for about 5-7 minutes until it develops a golden crust. This process will add depth of flavor to your dish. Once the meat is browned, remove it from the pot and set it aside.
In the same pot, add a large onion, chopped finely. Sauté the onion in the juices left by the meat, stirring frequently, until it becomes translucent and starts to caramelize, about 5 minutes. Then add 150 g of diced ham, which will provide extra flavor to the dish. Let the mixture cook together for a few minutes, then add 2 sliced carrots and 200 g of mushrooms, cleaned and sliced. Mix well and let the vegetables sauté together for another 5 minutes.
Reintroduce the meat into the pot, stirring everything to combine the flavors. Season generously with salt and pepper, and if desired, add 2-3 bay leaves for extra flavor. Cover the ingredients with 500 ml of dry red wine or, alternatively, with beef broth, then close the lid of the pressure cooker.
Let the dish simmer on low heat for 1.5-2 hours. If you choose to use the oven, transfer everything to a suitable dish and cover with aluminum foil, leaving it in the oven at 160°C for about 3 hours. Regardless of the method chosen, the result will be extremely tender meat that will easily fall apart at the touch.
Serve the beef bourguignon with mashed potatoes or fresh bread to savor every drop of the flavorful sauce. This is a dish that will not only impress with its taste but will also bring you the comfort of a warm meal, ideal for cool days or special occasions. This dish is just one version of the famous recipe but promises to be one of the quickest and most delicious ways to enjoy beef cooked with passion.
Ingredients
-1 kg of beef - a handful of ham - 3 carrots - an onion and a shallot - a can of mushrooms 250 g - 2 cloves of garlic - possibly 2 tablespoons of flour if you want to make it with wine, add 2/3 of a bottle, I added a vegetable broth with 2 teaspoons of magic borscht, some ingredients disappeared from the pictures, what a wonder, I kept making and deleting them in the meantime and ended up with these, it happens.