Pressure cooker beef casserole
- January 2023
- Serves 4-6
- Hands-on time 30 min. Simmering time 20 min, plus depressuring
This fragrant bourgoignon-style beef casserole is delicious served with pressure-cooker gratin dauphinois. It also serves as a blueprint for pressure-cooker casseroles: so you can vary all aspects of it as long as you keep the quantities of liquid the same.
Recipe from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 200 Recipes by Catherine Phipps (Quadrille, £26) Photography © Andrew Hayes-Watkins.
- 10.9g (3.6g saturated)
- 49.4g (5.3g sugars)
- 1 tbsp olive oil
- 100g smoked bacon lardons or pancetta
- 750g stewing beef, diced
- 2 tsp plain flour
- ½ tsp mustard powder
- 1 onion, sliced
- 2 carrots, cut on the diagonal
- 2 celery sticks, cut into chunks
- 150ml red wine or beer
- 1 garlic bulb
- 1 bouquet garni (2 bay leaves, 1 thyme sprig and 1 rosemary sprig, tied with kitchen string
- 150ml good beef stock or jus
- Handful parsley, chopped
For the beurre manié (optional)
- 1 tbsp plain flour
- 1 tbsp softened butter
- Heat the olive oil in the pressure cooker. Add the bacon/pancetta and fry until crisp, then set aside. Toss the beef in the flour and mustard powder and season well with salt and pepper. Sear over a high heat in the pressure cooker pan until brown all over. Set aside.
- Put the onion, carrots and celery in the pressure cooker and fry for a few minutes until just starting to take on some colour. Pour in the red wine or beer, then stir, making sure you deglaze the base of the cooker properly (see Know how) – this is especially important if you’re using an electric pressure cooker as anything stuck to the base can set off the burn alarm.
- Add the garlic, bouquet garni and beef stock or jus. Return the beef to the cooker. Season again, then close the lid and bring up to high pressure. Cook for 20 minutes. Remove from the heat (or turn off) and let it drop pressure naturally. Remove the garlic cloves and squeeze out the flesh from their skins into the cooker, then add the bacon lardons and stir over a low heat for a couple of minutes. Serve with a sprinkling of parsley. If you want to thicken the casserole, make a little beurre manié – mash the flour with the butter to form a paste, then stir a little at a time into the casserole over a low heat until it thickens.
“This recipe is a good blueprint for any meat and alcohol casserole, so you can vary all aspects of it if you keep the quantities of liquid the same. This casserole is good served with dauphinois potatoes and greens, and any leftovers can be shredded or chopped and stirred into cooked pasta.” Catherine Phipps
To deglaze a pan, add some liquid (wine or stock) over the heat and scrape up any flavourful brown bits stuck on the bottom of the pan with a wooden spoon.
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