Beef Bourguignon with Parmesan Toast

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🚨Check out the Leftover Alert at the end of this recipe.

Ingredients:

• 1 tablespoon good olive oil
• 4 oz bacon
• 1.5 - 2 pounds boneless beef chuck
• salt
• black pepper
• 1/2 pound carrots (about 3 medium carrots)
• 1 yellow onion
• 4 cloves garlic
• 1/2 pound frozen small whole onions
• 8 oz mushrooms
• 1 cup beef or chicken broth
• 1 cup dry red wine (or use more beef or chicken broth)
• 1 tablespoon tomato paste
• 4 fresh thyme sprigs
• 2 tbsp unsalted butter
• 1 1/2 tbsp corn starch
• 1 1/2 tbsp of water

Optional For serving:

• 3-4 slices of sourdough bread, or other crusty bread of choice
• 2 tbsp of butter
• 2 tbsp of grated parmesan
• 3 tbsp chopped fresh flat-leaf parsley for garnish

Directions:

1. 🔪 Veg, Bacon, and Beef Prep (can be done up to 3 days ahead).
1. Slice bacon into thin strips.
2. Cut beef into 1-inch cubes (bite size).
3. Slice carrots into 1/2 inch thick rounds.
4. Thinly slice onion into half moons or quarter moons if your onion is on the larger size. We want bite size pieces.
5. Mince garlic.
6. Remove the stems from the mushrooms and half or quarter the top depending on how large the mushroom is (bite size).
2. Saute in the Pressure Cooker
1. Set the pressure cooker to sauté.
2. Add the oil. Once warm, add the bacon and saute until cooked through.
3. Use a slotted spoon to transfer to a paper towel lined plate and set aside.
4. Add the beef to the pot, season with salt and pepper, and sear for 3-4 minutes, using tongs to rotate periodically to brown all sides. This may take two rounds of searing so the pot doesn't get crowded. Just set the first round on the plate with the bacon while the second round sears.
5. Add the red wine to the pot, and scrape any brown bits off the bottom and sides of the pot and stir into the liquid. Simmer and reduce for about 5 minutes.
6. Add the broth and tomato paste, and stir until combined.
7. Add the bacon (and the first round of beef), carrots, onions, garlic, mushrooms, 1 tsp of salt and 1/4 tsp of pepper.
8. Mix everything together and top with the sprigs of thyme.
3. Pressure Cook
1. Cover and set to high pressure cook for 45 minutes.
2. Do a natural release for 10 minutes, then switch valve to vent and do a quick release.
3. This is a good time to prepare the parmesan toast if you're making it (see step 5).
4. While the pressure is releasing, mix together the corn starch and water to create a slurry.
5. Once the pressure is completely released, remove the lid, and pick out the thyme sprigs. Some leaves may fall off into the stew which is fine.
6. Set to the pot to sauté again.
7. Add 1 tsp of slurry at a time to the pot, mix well, let the stew come back to a simmer, and repeat with more slurry until it has thickened to your desired amount. This should take about 5-10 minutes.
8. Taste and add more salt and pepper to taste.
4. Serve
1. Serve in a bowl and garnish with chopped parsley if desired. Plus parmesan toast if desired.
5. Parmesan Toast
1. Heat the oven or toaster oven to 450 degrees.
2. Spread butter on the bread.
3. Top generously with parmesan.
4. Toast while you are adding slurry to the stew until the cheese is melted and starting to brown.
5. Cut into strips for easy dipping and scooping.

Reheat Options

1. Reheat in a microwave safe bowl for 3-4 minutes, stirring halfway through.
2. Or scoop desired amount into a medium pot and let it come to a simmer over medium heat. Simmer for about 5 minutes, stirring occasionally until warmed through.

🚨Leftover Alert

1. Serve on a thick slice of toasted bread, with a side salad, over mashed potatoes or any leftover potatoes from the ribs meal.