[blogspam] Pressure Cooker Beef Bourguignon (Paleo)
This Pressure Cooker Beef Bourguignon is the perfect dish to make on cold nights when warm and hearty comfort food is deemed an essential remedy to the dropping temperatures, dinner demands to be eaten from wide deep bowls while curled up on the couch, and a large bottle of red wine is within arms reach.
For those who are unfamiliar, Beef Bourguignon (or Bouef à la Bourguignon if you’re extra fancy) is a traditional French beef stew braised in red wine and beef stock, most often complimented with carrots, pearl onions, mushrooms, bacon, garlic, and herbs.
One of the most well-known variations of this classic dish can be found in Julia Child’s staple cookbook, Mastering the Art of French Cooking. Julia’s version is, simply put, phenomenal. It also happens to be extremely labor-intensive, clocking in around 5 hours from start to finish. Because of the lengthy process, her recipe is suitable for relaxed weekends or very special occasions, but certainly not for the average weeknight.
My variation of a classic Beef Bourguignon takes a modern shortcut, with the bulk of the tenderizing taking place in an electric pressure cooker and a small amount of the residual cooking requiring the use of a sauté pan. My adaptation makes this dish decidedly more friendly for weeknights but stays true to the gorgeous flavors and textures of the original dish.
Please note the skip-to-recipe button at the top of the post in case you want to skip the cooking advice and get straight to the recipe:
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