Beef Bourguignon from Vitaquick® Premium
Classic Boeuf Bourguignon with tender braised beef, bacon, mushrooms, and carrots in a rich red wine sauce. Served with creamy mashed potatoes and crispy wasabi peanuts. Fresh pea shoots and chives round out this hearty dish.
1 h 15 min
Total Time
45 min
Cooking Time
30 min
Preperation Time
Ingredients
| FOR THE BEEF BOURGUIGNON: | |
| 1 kg | beef, cut into cubes (e.g. brisket or chuck) |
| 200 g | bacon, diced |
| 2 tbsp | olive oil |
| 200 g | pearl onions, peeled and diced |
| 3 | carrots, sliced |
| 3 | garlic cloves, chopped |
| 750 ml | red wine (e.g. Burgundy) |
| 500 ml | beef stock |
| 2 tbsp | tomato paste |
| 1 | bouquet garni (thyme, bay leaf, parsley) |
| salt | |
| pepper | |
| 200 g | mushrooms, quartered |
| 2 tbsp | butter |
| FOR THE MASHED POTATOES: | |
| 800 g | potatoes (floury) |
| 100 ml | milk |
| 50 g | butter |
| 50 g | Wasabi Peanuts, roughly chopped |
| salt | |
| pepper | |
| nutmeg | |
| FOR THE TOPPING: | |
| 100 g | pea shoots |
| 2-3 tbsp | chives, chopped |
Instructions
Step 1 of 10:
Heat the olive oil in the pressure cooker and fry the bacon until crispy. Remove and set aside. Brown the beef in batches in the same fat. Remove and set aside.
Step 2 of 10:
Sauté onions, carrots, and garlic in the pressure cooker until lightly browned.
Step 3 of 10:
Add the browned meat and bacon back in. Dust with flour and stir well. Stir in the tomato paste and sauté briefly.
Step 4 of 10:
Add the red wine and beef stock. Add the bouquet garni and season with salt and pepper. Close the lid and set the pressure cooker to level 3. Once pressure has built up, cook for about 45 minutes.
Step 5 of 10:
Heat the butter in a pan and sauté the mushrooms until golden brown.
Step 6 of 10:
After about 40 minutes of cooking time, add the mushrooms to the Boeuf Bourguignon and let it simmer in the pressure cooker for another 5 minutes. Then release the pressure from the pressure cooker.
Step 7 of 10:
For the purée, boil the potatoes in salted water until they are soft.
Step 8 of 10:
Drain the potatoes and mash them with milk and butter until the purée is creamy. Season with salt, pepper, and nutmeg.
Step 9 of 10:
Fold the roughly chopped wasabi peanuts into the mashed potatoes just before serving so they stay crunchy.
Step 10 of 10:
Garnish the Boeuf Bourguignon with pea shoots and chopped chives, and serve with the mashed potatoes.
