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Beef Bourguignonne

  • 7servings
  • 376calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, D
MineralsZinc, Copper, Natrium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds boned chuck roast, cut into 1-inch cubes

  2. 1/4 cup all-purpose flour

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon black pepper

  5. 2 bacon slices, diced

  6. 1/2 cup dry red wine

  7. 1 (10 1/2-ounce) can beef broth

  8. 3 cups baby carrots (about 3/4 pound)

  9. 3 cups sliced shiitake mushroom caps (about 1/2 pound)

  10. 2 tablespoons chopped fresh or 2 teaspoons dried thyme

  11. 6 shallots, halved (about 1/2 pound)

  12. 4 garlic cloves, thinly sliced

  13. 7 cups cooked medium egg noodles (about 5 cups uncooked pasta)

Instructions Jump to Ingredients ↑

  1. Combine first 4 ingredients in a large zip-top plastic bag. Seal and shake to coat.

  2. Cook half of bacon in a 6-quart pressure cooker over medium heat 30 seconds. Add half of beef mixture; cook 5 minutes or until browned. Remove beef from cooker. Repeat procedure with remaining bacon and beef mixture. Return beef to cooker. Stir in wine and broth, scraping pan to loosen browned bits. Add carrots, mushrooms, thyme, shallots, and garlic. Close lid securely; bring to high pressure over high heat (about 6 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 20 minutes. Remove from heat; place pressure cooker under cold running water. Remove lid. Serve stew over noodles.

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