← Back to recipe

Recipe online

fissler.com/en/blogs/recipes/beef-bourguignon-from-the-vitaquick-premium

Recipe

Beef Bourguignon from Vitaquick® Premium

Author: Fissler

Total Time
1 h 15 min
Cooking Time
45 min
Preperation Time
30 min
Yield
4 people

Ingredients

  • FOR THE BEEF BOURGUIGNON
  • 1 kgbeef, cut into cubes (e.g. brisket or chuck)
  • 200 gbacon, diced
  • 2 tbspolive oil
  • 200 gpearl onions, peeled and diced
  • 3carrots, sliced
  • 3garlic cloves, chopped
  • 750 mlred wine (e.g. Burgundy)
  • 500 mlbeef stock
  • 2 tbsptomato paste
  • 1bouquet garni (thyme, bay leaf, parsley)
  • salt
  • pepper
  • 200 gmushrooms, quartered
  • 2 tbspbutter
  • FOR THE MASHED POTATOES
  • 800 gpotatoes (floury)
  • 100 mlmilk
  • 50 gbutter
  • 50 gWasabi Peanuts, roughly chopped
  • salt
  • pepper
  • nutmeg
  • FOR THE TOPPING
  • 100 gpea shoots
  • 2-3 tbspchives, chopped

Fissler products used

  • Vitaquick® Premium pressure cooker
  • Ceratal® Evo Comfort Pan
  • Fissler Pure Collection Stew pot with glass lid

Instructions

  1. 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.

  2. Step 2 of 10:

     

    Sauté the onions, carrots, and garlic in a pressure cooker until lightly browned.

  3. Step 3 of 10:

     

    Add the browned meat and bacon back in. Sprinkle with flour and stir well. Stir in the tomato paste and sauté briefly.

  4. 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 cook on the highest setting (2nd ring) for approx. 45 minutes.

  5. Step 5 of 10:

     

    Heat the butter in a pan and fry the mushrooms until golden brown.

  6. Step 6 of 10:

     

    After about 40 minutes of cooking time, add the mushrooms to the beef bourguignon and simmer in the pressure cooker for another 5 minutes. Then release the pressure.

  7. Step 7 of 10:

     

    For the mash, cook the potatoes in salted water until tender.

  8. Step 8 of 10:

     

    Drain the potatoes and mash with milk and butter until creamy. Season to taste with salt, pepper, and nutmeg.

  9. Step 9 of 10:

     

    Just before serving, fold the coarsely chopped wasabi peanuts into the mashed potatoes so they stay crunchy.

  10. Step 10 of 10:

     

    Garnish the beef bourguignon with pea shoots and chopped chives, and serve with the mashed potatoes.