Traditional Beef Burgundy

Traditional Beef Burgundy

Traditional Beef Burgundy

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Pressure Cooking Time 30 minutes
Total Time 30 minutes
Course Soups, Stews & Chilis
Cuisine French
Diet Low Lactose
Servings 4
Calories 924 kcal


  • 4 slices thick bacon diced
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 pounds beef cubed
  • 1 large yellow onion sliced
  • 3 large carrots cut into 1-inch pieces
  • 1 pound mushrooms quartered
  • 2 cups burgundy wine
  • 1 cup beef stock
  • 1/2 teaspoon dried thyme
  • 1 tablespoon Dijon mustard


  • In the pressure cooker, brown the diced bacon over medium heat. Once cooked, drain the bacon and set aside until later. Reserve 2 tablespoons of the bacon fat in the pot.
  • Combine the flour, salt, pepper, and garlic powder in a small dish. Coat the meat with the flour mixture.
  • Over medium heat, brown the meat in the reserved bacon fat. Add the quartered mushrooms, carrots, and onions to the pot and cook for a minute or two.
  • Stir in the wine, beef stock, mustard, and thyme. Lock the lid in place, bring to HIGH pressure. Stabilize the pressure and cook for 30 minutes.
  • When done, release the pressure, and add the reserved bacon. Serve alone or with mashed potatoes.


Calories: 924kcalCarbohydrates: 22gProtein: 50gFat: 60gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 185mgSodium: 886mgPotassium: 1517mgFiber: 3gSugar: 7gVitamin A: 7668IUVitamin C: 7mgCalcium: 89mgIron: 7mg
Food Group Meat & Poultry
Keyword Easy, Fall
Cooking Method Pressure Cooking
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