Beef Bourguignon

A hands off hearty and comforting family meal. A staggered cook time yields for the beef and carrots fork tender beef, and tender carrots with a slight bite that don’t dissolve into mush in the sauce.

Serves 4
Prep time: 10 minutes
Cooking time: 50-60 minutes
Total time: 60-70 minutes

Ingredients:
1tbsp oil
150g pancetta/thick cut bacon, diced
400g fresh mushrooms, quartered

1.3kg chuck steak, diced into 4cm cubes
Few springs fresh thyme leaves/dried thyme
Few springs fresh parsley
1 bay leaf
1 white onion, finely diced
3 cloves garlic, grated
3 tbsp tomato paste
400ml red wine
400ml beef stock
3 large carrots, cut into large chunks
40g Cornflour
75ml water

For serving
Mash
Chopped fresh parsley

Method:
Add the oil to the inner pot and select the sauté. Add the bacon and mushrooms, and fry until golden (5-10 minutes.) Remove the mushrooms and bacon with a slotted spoon and set aside, leaving the oil behind. Add the diced beef and brown on all sides (you may need to work in batches). While the beef browns, tie the fresh herbs together with a piece of string.
Once all the beef has browned, add the onions and sauté for 2 mins. Then add the garlic, tomato paste, bundle of herbs, red wine, bacon, mushrooms, and beef stock.
Secure the lid, and select Pressure Cook and set the time to 30 minutes, with a quick pressure release. When the time is up, perform a quick pressure release, then remove the lid, and add the carrots. Secure the lid again, select Pressure Cook and set the time for 5 minutes, followed by a quick pressure release.
In a small bowl, mix the corn flour with 75ml water to loosen it into a paste, then add to the beef bourguignon.

Select sauté and cook until the sauce has thickened, then serve with your favourite mash.