We have a ton of kitchen toys. Our insatiable lust for these gadgets, in part, led us to establish this website. That sounds pitiful. It’s not. It’s super cool and fun. Right? Agree. Just agree.
Last winter, we bought our mother an Instant Pot. We promptly stole it and have refused to return it. We got super into pressure cooking. We expected the fad to fade. It never did. We use our Instant Pot several times a week as you can probably tell from our social media feeds. BTW, please follow G@H on Facebook, Twitter, and Instagram. Above begging, we aren’t.
On a recent Sunday night, feeling famished and craving something robust, we found ourselves with two things: an opened bottle of red wine and an eye of round beef roast. So, we prepared up a vat of beef burgundy. We served it over egg noodles. It wholly satiated us—that night and for lunch all week.
First and foremost, we love pressure cooking because it condenses hours of work into mere minute. It develops rich, layered flavor and tenderizes tough cuts of meat. A close second, though, is the effect on our lunch game. We prepare it Sunday night and feast all week.
Anyway, if you find yourself with an open bottle of unconsumed wine, drink it or make this beef burgundy. The choice is yours; you can’t lose.
Beef Burgundy
Ingredients
- Five slices of bacon
- One 5-6 pound eye of round beef roast, cut into cubes
- One tablespoon of olive oil
- One yellow onion, coarsely chopped
- 16 ounces of mushrooms, sliced
- One carrot, peeled and coarsely chopped
- Five garlic cloves, pressed
- Two cups of dry red wine
- 3/4 cup of beef stock
- 1/4 cup of soy sauce
- 1/3 cup of flour
- Two teaspoons of sugar
- One tablespoon of dried thyme
- One tablespoon of dried oregano
- Two tablespoons of unsalted butter, cut in small pieces
- Two bay leaves
- Salt and pepper, to taste
Directions
In a cast-iron skillet, fry bacon. Salt and pepper cubes of beef. Remove bacon, and brown cubes of beef in bacon fat. Set skillet aside. In the electric pressure cooker, turn on “Sauté” function and add olive oil. When hot, sauté onion for two minutes. Add garlic, mushrooms and carrot and continue sautéing until onions become translucent. Turn machine off. Stir in tomato paste. Add beef and bacon fat. Cut bacon into small pieces and add. In a separate bowl, mix red wine, soy sauce, and beef stock. Gradually whisk in flour. Incorporate sugar, thyme and oregano. Pour liquid into pressure cooker. Add pieces of butter and bay leaves. Cook on “HIGH” pressure for 80 minutes. Let machine depressurize naturally—about 20 minutes.
If the stew needs thickening, blend one tablespoon of corn starch into one tablespoon of hot water. Slowly pour mixture into stew while stirring it.
Serve this beef burgundy over mashed potatoes, egg noodles or rice. Or, enjoy it in bowl by itself.
