Pressure Cooker Beef Bourguignon
Prep time: 20 mins
Cooking time: 45 mins
Serves: 4
Ingredients
- 700-800g Beef Oyster Blade
- 250g Pickling onions
- 4 Garlic cloves
- 1 ½ Tbsp Chopped Thyme
- 200g Diced Pancetta
- 200g Swiss Brown Mushrooms
- 1 ½ cup Red Wine
- 1 ½ Cup Beef Stock
- 1 Bay Leaf
- 1Kg HFM Peeled Potatoes
- ¾ Cup Milk
- 100g Butter
- ½ Bunch Tuscan Kale
- 1 ½ Tbsp Corn Flour
- Salt & Pepper
- Olive Oil
Method
- Cut the beef into approx. 4cm pieces. Peel and cut the onions in half, finely slice the garlic, finely chop the thyme and cut the mushrooms into quarters.
- Bring a large frying pan to medium high heat. Drizzle with olive oil and add the onions. Sauté for 3mins and add the garlic. Cook for further 2 mins until golden and remove from pan.
- In the same frying pan, add the pancetta and cook for 3mins stirring occasionally until golden. Add the mushrooms and cook for further 2-3 mins until golden brown. Remove from pan and set aside.
- In the same pan on high heat, add the beef and sear for approx. 3 mins on each side until golden, then remove from the pan and put aside with the pancetta.
- Add the wine to the pan to deglaze and cook for 5 mins, then add the stock and cook for another 5 mins.
- Place the beef, pancetta, and onions into a pressure cooker. Add the red wine, stock from the pan, and add the bay leave. Set to cook for 30-45 mins depending on your machine and press start.
- Meanwhile, cut the potatoes into medium size pieces. Cover the potatoes in a pot with salted water. Bring to the boil and cook until the potatoes are soft approx. 25mins. Heat up the milk to warm together with the butter. Drain well and place them back to the pot.
- Mash the potatoes with a potato masher and add the butter and milk. Mash well until combined. Check seasoning and keep aside warm.
- Pick the leaves of the Tusan Kale and sauté in a pan on high heat with a drizzle of olive oil. Cook for 3 mins while stirring and set aside.
- Add the corn flour into a bowl. Carefully open the pressure cooker after releasing the steam. Add ½ a cup of the cooking juices from the meat into the bowl with the corn flour and whisk until combine into a runny paste.
- Add the paste back to the sauce and mix well to thicken.
- Serve beef Bourguignon with mash potatoes and Tuscan Kale.
