The beauty of this pressure cooker recipe is not only that you can make this traditional French dish in a fraction of the time, it also tastes likes its been simmering all day long. The incredibly tender beef and full bodied sauce takes just 1 hour from start to finish, which lets you spend less time in the kitchen!
Ingredients
- 1 pound boneless beef sirloin steak or top round steak, cut into 1-inch pieces
- 1/4 cup all purpose flour
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/8 teaspoon dried parsley flakes
- 6 ounces sliced mushrooms (about 2 cups)
- 1 teaspoon dried thyme, crushed
- 2 cups fresh or frozen baby carrots
- 1 1/4 cups Swanson® Beef Broth or 100% Natural Beef Stock
- 1/2 cup Burgundy or other dry red wine
Instructions
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Tips
- Cooking Basics: True "baby" carrots are a seasonal vegetable available in spring and early summer and are sold in bunches with the green tops left on. They can usually be found in upscale grocery stores or farmers' markets. "Baby-cut" carrots are mature carrots that have been peeled and cut into small carrot-shaped pieces. They are widely available year round in the produce section of most grocery stores.
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Step 1
Season the beef as desired. Coat the beef with the flour. Heat the oil in a 6-quart stovetop pressure cooker over medium-high heat. Add the beef and cook until well browned, stirring often.
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Step 2
Add the onion, garlic, parsley, mushrooms and thyme and cook for 1 minute, stirring occasionally. Stir in the carrots, broth and wine.
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Step 3
Close and lock the lid. Bring to full pressure over high heat, then reduce the heat to medium-low. Cook for 25 minutes.
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Step 4
Do not open the cooker until the pressure has dropped. Season to taste.
