Beef bourguignon

Recettes salées Printemps Été Automne Hiver Plus d’une heure Difficulté facile Autocuiseur Sauteuse

Prep time

20 minutes

Cooking time

50 minutes

Serves

6 people

Pour the wine into a saucepan. Reduce a quarter of its volume then flambé.
Peel and chop the onions.
Peel and dice 3 carrots and cut the other 3 into sticks.
Cut the bacon into small cubes.
Heat the oil in the pressure cooker, sear the meat, then add the chopped onions, diced carrots, unpeeled garlic, mixed spices, and reduced wine, as well as enough chicken stock to cover all the meat.
Close the lid and cook. When the steam starts to escape, lower the heat and cook for 40 minutes.
In the meantime, quarter the mushrooms (without the stems) and sauté in a pan with butter.
In a frying pan, glaze the baby onions with butter, water, salt, pepper, and sugar. When the water evaporates, let the onions caramelize.
Cook the carrots sticks in salted boiling water
Remove the pressure cooker from the heat. Depressurize before opening.
Remove the meat.
Pass the sauce through a sieve, pressing firmly on the ingredients to extract all the flavors and seasoning as needed.
Arrange the meat in a soup dish, drizzle with the sauce, and gently place the vegetables in the middle. Sprinkle with fleur de sel and enjoy!