Beef Bourguignon
Serves 4 to 6
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 ½ pounds sirloin, cut into 1-‐inch pieces
1 tablespoon of oil
2 garlic cloves, minced
1 cup burgundy wine
1 ½ cups beef stock
1 tablespoon tomato paste
1 sprig thyme
1 cup frozen pearl onions
1 cup small mushrooms
3 large carrots, peeled and sliced diagonally into 2-‐inch pieces.
3 parsnips, peeled and cut into 2-‐inch pieces
In a bowl, combine flour, salt and pepper; mix well
Roll beef pieces in flour mixture; shake off excess.
Turn dial on pressure cooker to 10 minutes an add the oil.
Place the beef pieces in the oil and brown well.
Add the remaining ingredients into pressure cooker; secure lid.
Turn dial to 20 minutes.
When cooking is complete and pressure is fully released, use cau@on
opening lid.
S@r and taste for addi@onal seasoning.
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