Pressure Cooker Beef Bourguignon | Women's Weekly Food
Using a pressure cooker turns the French classic beef bourguignon from an all-day affair into a convenient weekday dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/2 tablespoon olive oil
- 400 grams (12½ ounces) button mushrooms
- 1 dried bay leaf
- 3 sprigs fresh parsley
- 1 sprig fresh thyme
- 1 kilogram (2 pounds) gravy beef, chopped coarsely
- 150 grams (4½ ounces) speck, chopped coarsely
- 1 brown onion (150g), chopped finely
- 3 cloves garlic, crushed
- 2/3 cup (160ml) dry red wine
- 1/4 cup (70g) tomato paste
- 12 baby onions (300g)
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