Delicious Beef Bourguignon

Delicious Beef Bourguignon

Delicious Beef Bourguignon

Oosy jumpers, campfires, leaves, fresh air and all the stew and casserole and Beef Bourguignon that I can put in our meal plans. Am I right or am I right?

I am ready to embrace all that is in season and love slow-cooked dinners. BUT (and I want to show that I realize how ridiculous this sounds) they are fine, SLOWLY.

So when Prestige contacted me and asked if I wanted to test one of their cooking utensils, I was interested. Meat cooked slowly, tender, but broken in a fraction of the time? Must be a winner.

This easy and delicious Beef Bourguignon recipe is easily made on a high pressure stove, slow stove, oven or stove.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Delicious Beef Bourguignon


  • 1 kg of beef stew
  • 3 tablespoons of tomato puree
  • 400 g Button mushrooms
  • 400 ml of red wine
  • 1 tablespoon olive oil
  • 200 g Smoked bacon lardon
  • 4 cloves of garlic peeled and crushed
  • 450 g Pearl onions. Look at the recipe notes, I use frozen
  • 5 large carrots Peel, trim and cut into large pieces
  • Fresh chopped parsley to serve.
  • 350 ml Beef stock
  • 2 tbsp dried thyme
  • Salt and Pepper
  • 3 tablespoons of corn flour


  1. To cook in a pressure cooker:
  2. Heat the oil over medium heat in a high-pressure pan and brown the beef in batches. Remove from the pan when colored.
  3. After you have tanned beef and an empty skillet (apart from the pieces of beef stuck to the pan – save this!) Pop in the chunks of meat and fry over high heat until it starts to become brown and crispy.
  4. Add the garlic, onions, carrots and mushrooms, then fry for a few minutes until it starts coloring.
  5. Put brownish beef back in the pan, along with red wine, beef stock, dried thyme, tomato puree and lots of salt and pepper. Stir everything well.
  6. Lock the pressure cooker lid, turn the pressure to II (or any setting that uses your pressure cooker), wait for the pressure indicator to show you that it has reached the pressure and then reduce the heat until it reaches a low, regular hiss.
  7. Cook for 45 minutes and when the time is up, quickly release the pressure (make sure it’s far from your face / hand).
  8. Spoon one or two tablespoons of juice from the pan into a small bowl and stir in corn flour to make a smooth paste without lumps. Add back to the pressure cooker and stir well.
  9. Let this bubble thicken for 5 minutes and serve.

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About the Author: uze

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