Express beef bourguignon with Cookeo
Beef bourguignon, king of French sauce dishes, reinterpreted for Cookeo without betraying the original. Cooking under pressure for 45 minutes replaces 3 hours in the oven without losing melting, flavor or richness of the sauce. Smoked bacon, mushrooms, pearl onions, Burgundy red wine — all the traditional ingredients are there. The difference: you can prepare it on a Sunday evening during the week without starting the day before.
Preparation
- 1
Dry the beef cubes. Salt, pepper, flour lightly, shaking off the excess. Browning mode: heat the oil and butter. Sear the beef in 2-3 batches (never all at once) 4 minutes per batch until dark brown crust. To book.
⏱ 12 min💡 This is the most important step: well-browned beef = deep, colorful sauce. Work in small quantities and do not move the pieces for 2 minutes so that they really color. If the tank smokes: lower it to Simmer Mode for a few seconds, then resume.
- 2
Brown the bacon in the same bowl for 2 minutes until they start to brown. Add the chopped onion and carrots, cook for another 2 minutes.
⏱ 4 min💡 The bacon will release its fat which will flavor the entire sauce. Do not rinse them first — their natural salt seasons the dish.
- 3
Add the garlic and tomato paste. Mix for 1 minute. Pour in the red wine, scraping the bottom well to remove all the caramelized juices. Let reduce for 2 minutes.
⏱ 3 min💡 Deglazing with wine is a key step: all that has attached to the bottom during browning is flavor. The wine recovers all of that. Let it boil for 2 minutes so that the alcohol evaporates.
- 4
Return the beef to the vat. Add the broth and bouquet garni. Mix. The meat should be 2/3 submerged. Close the lid. Pressure cooking mode: 45 minutes.
⏱ 45 min💡 Resist the urge to open halfway through cooking — each opening drops the pressure and lengthens the time. Allow to decompress naturally 10 minutes before rapid release.
- 5
Remove the bouquet garni. Taste the meat: it should fall apart with a fork. If resistant: close and cook for another 15 minutes.
💡 Tenderness depends on the quality of the piece. A young chuck will be ready in 45 minutes. An older roost may require 55-60 min. It’s better to prolong than serve a beef that’s pulling.
- 6
Remove meat and carrots with a slotted spoon. Activate Browning Mode, add mushrooms and pearl onions to the sauce. Cook for 5 minutes uncovered to brown them and reduce the sauce.
⏱ 5 min💡 The mushrooms and pearl onions are cooked separately at the end of the recipe rather than under pressure — they would retain texture and color, unlike 45 minutes of pressure which would make them soft.
- 7
Return the beef and carrots to the sauce. Simmer mode for 2 minutes to reheat everything. Sprinkle with fresh parsley. Serve with fresh tagliatelle, steamed potatoes or mash.
⏱ 2 min💡 For an even brighter and smoother sauce, add 20 g of cold, finely diced butter off the heat by rotating the bowl (whipped butter).
