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After eating naturally gluten free food for one week while on vacation, followed by a week of being sick in bed, I was in the mood for something really spectacular! This pressure cooker version of gluten free beef bourguignon fit the bill for myself as well as my husband. This recipe was literally the best beef dish I have ever made. it was incredible-tasting and easy to make. I was making noises while eating it, “Mmmm!” My husband kept saying how really good it was. I would gladly pay up to $32 for this dish in a fine restaurant.
This is the best beef bourguignon you'll ever have! Omitting the mushrooms is an option and it turns out just as delicious.
- 2 tablespoons unsalted butter or dairy free margarine (Smart Balance)
- 2 teaspoons olive oil extra light
- 2 pounds beef stew meat excess fat removed
- 1/4 pound button mushrooms ends sliced off and sliced (optional)
- 1 teaspoon minced garlic
- 1/2 bottle dry red wine I used a Tuscan blend: Villa Amoroso - Rosso Toscando I.G.T.
- 2 cups gluten free beef broth 2 cups water + 1 tablespoon Organic Reduced-Sodium Better Than Bouillon Base
- 2 teaspoons dried crushed basil
- 3 tablespoons cornstarch
- 2 tablespoons water
- Salt and pepper to taste
- 7 ounces white boiler onions* ends cut off
Melt the butter and oil together in a pressure cooker over medium heat. (Watch closely to prevent burning the butter.)
Add the beef stew meat and brown on all sides.
Add the mushrooms and garlic; lower the heat and saute for 1 minute.
Add the wine, beef broth, and basil. Cover and place the rocker on top of the pressure cooker. Increase heat to high and wait for the rocker to begin rocking. Set a time for 15 minutes.
While the meat cooks, bring a saucepan of water to a boil. Add the onions and simmer for 1 minute. Drain and add the onions to a bowl or saucepan of cold water with ice. Remove the skin on the onion; set aside.
One the 15-minute timer is done, run cold water over the top of the pressure cooker and open once the pin/seal collapses.
Add the onions and return to heat. Simmer until tender, 5 - 10 minutes.
Serve over mashed potatoes or rice or with gluten free French bread along with your favorite vegetables or a salad.
*I was still not feeling so hot and wanted to speed up the entire process. So, I threw the boiler onions in with when I added the wine and broth. They broke down into the sauce and were barely visible. You really should add them in after the meat has pressure cooked.
Most beef bourguignon recipes contain tomato paste. Feel free to add 2 - 3 teaspoons if desired. However, this recipe is delicious as is.
Mashed potatoes: 3 pounds peeled and cubed organic russet potatoes boiled for 15 minutes, 2 tablespoons unsalted butter, 3 tablespoons Smart Balance margarine, 3 tablespoons heavy cream, 3 tablespoons nonfat milk, white pepper, and salt to taste mixed in a stand mixer until fluffy. Add additional milk if necessary. So incredibly good!