Glazed Beef Burgundy
Description:
Indulge in the heartiness of this classic beef bourguignon, a comforting dish perfect for chilly fall or winter days. With its rich flavors and tender meat, this recipe is sure to become a favorite. Utilizing the convenience of a pressure cooker helps to significantly reduce the cooking time, making it an ideal option for busy weeknights. Please note that cooking times may vary depending on your pressure cooker model, so be sure to consult your cooker’s instructions for precise adjustments.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 | slices bacon |
| 1 | pound beef stew meat |
| 2 | garlic cloves |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon fresh ground pepper |
| 12 | ounces mushrooms |
| 1 | cup beef broth |
| 1 1/2 | cups dry red wine |
| 10 | sprigs dried thyme |
| 1 1/2 | teaspoons fresh thyme |
| 1/4 | cup flour |
| 1/4 | cup water |
Instructions:
-
Preparation:
- Start by cooking the bacon in a heavy 4-quart Dutch oven or large saucepan over medium heat until it becomes crisp.
- Using a slotted spoon, transfer the crispy bacon to a medium bowl and set it aside for later use.
-
Browning the Meat:
- In the same Dutch oven or saucepan, brown the beef stew meat along with the garlic cloves.
- Once browned, transfer the meat to a plate and sprinkle it evenly with salt and pepper.
-
Cooking the Mushrooms:
- Add the mushrooms to the drippings left in the pan and cook them for 3 to 4 minutes, or until they are nicely browned, stirring frequently.
- Transfer the mushrooms to the bowl with the bacon and set them aside.
-
Combining Ingredients:
- Return the browned meat along with any accumulated juices to the pan.
- Add the onions, beef broth, red wine, and both types of thyme to the pan.
- Bring the mixture to a boil and then reduce the heat to low.
- Cover the Dutch oven or saucepan and allow the ingredients to simmer for 1 hour.
-
Thickening the Sauce:
- In a separate bowl, combine the flour and water, mixing until a smooth paste forms.
- Stir the flour-water mixture into the meat mixture in the Dutch oven or saucepan.
- Next, add the reserved mushroom and bacon mixture to the pan.
- Bring the mixture to a boil once again, then reduce the heat and let it simmer, uncovered, for an additional 34 to 40 minutes, or until the meat is tender and the sauce has thickened to your desired consistency.
- Stir occasionally during this simmering process.
-
Final Touches:
- If fresh thyme sprigs were used, remove them from the dish before serving.
- Serve the glazed beef burgundy over noodles, rice, or potatoes, if desired, and enjoy the hearty flavors of this comforting dish.
Nutritional Information:
- Calories: 222.9 per serving
- Fat Content: 5.7 grams
- Saturated Fat Content: 2.2 grams
- Cholesterol Content: 51.1 milligrams
- Sodium Content: 541.5 milligrams
- Carbohydrate Content: 12.6 grams
- Fiber Content: 1.7 grams
- Sugar Content: 3.5 grams
- Protein Content: 20.6 grams
Recipe Yield: Approximately 6 servings
Indulge in the rich flavors and tender textures of this glazed beef burgundy, a dish that brings warmth and comfort to any table. Whether enjoyed on a cozy evening at home or served to guests, its savory aroma and delightful taste will surely be appreciated by all. So, gather your ingredients, fire up the pressure cooker, and treat yourself to this delicious culinary experience.
