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Pressure Cooker Beef Bourguignon

1 1/2 lean boneless chuck
     roast cut into 1" pieces
8 oz fresh mushrooms, halved
2 cloves garlic minced
1 med onion sliced
1/2 tsp Italian seasoning
1 bay leaf
2/3 cup beef stock or broth
2/3 cup dry red wine
    (or another 2/3 beef broth if you
     don't want to use wine)
2 tsp flour
1/4 Cup cold water

Lightly brown beef in olive oil or butter
Add all ingredients, except flour and water, to pressure cooker
Lock lid and place. Heat over high heat until regulator rocks gently
Reduce heat and cook for 12 minutes
Remove from heat and allow pressure to come down naturally
CAREFULLY remove lid
Remove bay leaf and discard
Stir flour and cold water together and add to pressure cooker
Cook and stir over medium-high heat until thick and bubbly
Serve over cooked rice or noodles