Ingredients
-
3
-
1
-
2
-
1/2
-
1/4
-
12
-
1
-
1 1/2
-
10
-
1 1/2
-
-
-
-
-
Directions
Glazed Beef Burgundy, This classic beef bourguignon is wonderful. We especially enjoy it on a fall or winter day. I typically reduce a significant portion of the cooking time by using the pressure cooker. Each pressure cooker is different, so you would need to refer to your pressure cooker instructions to adjust cooking time., It’s Beef BURGUNDY….how can you use “any” wine such as Cabernet Sauvignon???!! Got to be Burgundy, or at least a Pinot Noir from elsewhere., I’m often tempted to tinker with recipes, but I made this one *exactly* as printed, and it was AMAZING! I especially liked that the mushrooms were left big enough that I could eat around them I’m picky and leave them to my fungus-loving husband. This one is going in the all-time keeper file, for sure. Thanks for sharing!
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Steps
|
1
Done
|
Cook Bacon in a Heavy 4 Qrt Dutch Oven or Large Saucepan Over Medium Heat Until Crisp. |
|
2
Done
|
Transfer Bacon With Slotted Spoon to a Medium Bowl; Set Aside. |
|
3
Done
|
Brown Meat With Garlic, Transferring It to a Plate. |
|
4
Done
|
Sprinkle Evenly With Salt and Pepper. |
|
5
Done
|
Add Mushrooms to Drippings in Pan; Cook 3- 4 Minutes or Until Mushrooms Are Browned, Stirring Frequently. |
|
6
Done
|
Transfer Mushrooms to Bowl With Bacon. |
|
7
Done
|
Set Aside. |
|
8
Done
|
Return Meat With Any Juices to Pan; Add Onions, Broth, Wine, and Thyme. |
|
9
Done
|
Bring to a Boil; Reduce Heat to Low. |
|
10
Done
|
Cover; Simmer 1 Hour. |
