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Beef Bourguignon

(1 Votes)


  • 2 tablespoons olive oil
  • 4 pounds beef stew meat, cubed
  • 1 tablespoon sugar
  • 1 tablespoon red wine vinegar
  • 3/4 cup dry red wine
  • 1 1/4 cup beef broth
  • 1 1/2 teaspoon salt
  • Pepper to taste
  • 2 large onions, diced
  • 12 small pearl onions, peeled
  • 1/4 cup butter
  • 2 pounds mushrooms, quartered
  • 1 teaspoon lemon juice

In a separate skillet, saute onions until translucent. Then in your pressure cooker, heat oil and brown meat. Move beef to one side and add sugar. When it begins to carmelize, add vinegar and stir. Add wine, beef broth, salt and pepper. Add onions to beef mixture, close lid and bring to high pressure. Cook for 40 minutes. In a saucepan, placed peeled pearl onions in water until tender. In skillet where onion were sauted, heat butter and saute mushrooms. Add pearl onions and saute until onions are glazed. When meat is done cooking, release pressure and remove lid. Add mushroom/onion mixture. Close lid again, bring to high pressure and cook an additional 5 minutes. Release pressure, remove lid, and serve over noodles or rice.

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