Pressure cooker boeuf bourguignon

    1 hour 25 min

    Love the slow cooked flavour of boeuf bourguignon but don't have hours to spend in the kitchen? This pressure cooker boeuf bourguignon is ready in half the time and tastes delicious.

    30 people made this

    Serves: 8 

    • 1 tablespoon oil
    • 1.5kg stewing steak, cut into cubes
    • 2 large onions, chopped
    • 4 large carrots, sliced
    • 2 cloves garlic, minced
    • 2 parsnips, sliced
    • salt and freshly ground pepper
    • 2 glasses of red wine
    • 1 bay leaf
    • 5 sprigs of parsley
    • 500ml cold water
    • 1 beef stock cube (optional)
    • 1 rounded tablespoon cornflour

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. In a large pressure cooker, heat oil over high heat. Add meat and brown on all sides for a few minutes. Then add the onions, garlic, carrots and parsnips. Add salt and pepper and mix well.
    2. Pour in red wine and cook 2 or 3 minutes, then add the bay leaf, parsley, stock cube and water, then close the pressure cooker. Cook for 1 hour.
    3. When the meat is cooked, remove bay leaf and sprigs of parsley. In a small bowl, combine a few tablespoons of the cooking juices with 1 tablespoon cornflour. Mix well then pour into the pot. Thicken over low heat for a few minutes. Garnish with some chopped fresh parsley and serve hot.

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    Reviews in English (2)


    I just cooked this in my new Tower 6L T80244 stovetop pressure cooker & the beef was over cooked (stringy) - although the meal was very tasty - a lovely rich taste. I only used 1/2 the ingredients as I live alone so maybe I should have cooked for less? Also I note that no mention was made of what pressure settings to chose for the pressure cooker so I cooked on high. I also added mushrooms at 55 mins & then brought back up to pressure - I also used finely ground oats instead of cornflour. I will not use this recipe again as it is but thanks for uploading it. UPDATE: Having just checked several other pressure cooker recipes it looks like 20 - 30 minutes is about favourite for cooking time - look at this recipe  -  28 Mar 2018


    I have made this recipe 3 times in the last 2 weeks... my 2-year-old just can't get enough of it! I love that it's chock full of goodies for him and he doesn't realise he's eating veggies The last batch I made I was missing some ingredients, so substituted with other stuff... in place of parsnips I used sweet potato and new potatos, I added mushrooms... I also don't use cornflour and instead used finely ground oats to thicken it up. Alternatively you can also keep the juice thin and just pour it over wild rice or quinoa.  -  28 Feb 2016