Beef Bourguignon

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Lean boneless beef chuck roast - cut 1" pieces
4 lbs	1816g / 64oz	Carrots - peeled, and (medium)
		Cut into thirds crosswise
2 2/3 cups	631ml	Fresh mushrooms - (8 oz) - halved
3/4 cup	46g / 1.6oz	Onion cut in wedges - (1 medium)
2		Garlic cloves - minced
1		Bay leaf
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Dried thyme - crushed
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2/3 cup	157ml	Beef broth or water
2/3 cup	157ml	Dry red wine
2 tablespoons	30ml	Tomato paste
2 tablespoons	30ml	All-purpose flour
1/4 cup	59ml	Snipped fresh parsley
6 cups	1422ml	Hot cooked spaghetti, linguine, or
		Other pasta - (12 oz uncooked)

Recipe Instructions

In a 4- or 6-quart pressure cooker combine beef, carrots, mushrooms, onion, garlic, bay leaf, salt, thyme, black pepper, 2/3 cup beef broth or water, wine, and tomato paste.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.

Allow pressure to come down naturally. Carefully remove lid.

Remove the bay leaf and discard. In a small bowl stir together flour and 1/4 cup water until well combined. Add to mixture in cooker. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in parsley. Serve over noodles.

This recipe yields 6 main-dish servings (about 6 cups).

Nutritional facts per serving: calories: 460; total fat: 11g; saturated fat: 4g; cholesterol: 131mg; sodium: 472mg; carbohydrate: 49g; fiber: 3g; protein: 36g; vitamin A: 117%; vitamin C: 15%; calcium: 5%; iron: 47%.

Comments: This version of the classic French country beef stew is ideal when you need a quick meal for company.

Source:
Better Homes and Gardens at http://www.BHG.com

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