Beef Bourguignon Ala Pressure Cooker

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This is a french country beef stew cooked using a pressure cooker. i found it in the better homes and gardens pressure cooker cookbook. i did make a few changes to clarify some steps. i have not tried it myself yet, so let me know if you try it!!

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Steps

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In a 4 or 6 quart pressure cooker , combine beef , carrots , mushrooms , onion , garlic , bay leaf , salt , thyme , black pepper , beef broth or beef stock , wine and tomato paste.

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Place seal in the pressure cooker lid and lock the lid in place.

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Place pressure regulator on vent pipe and bring to pressure over high heat.

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Reduce heat just enough to maintain pressure so the pressure regulator rocks gently.

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Cook for 12 minutes.

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Remove cooker from heat and allow pressure to come down naturally.

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Once pressure is down , remove pressure regulator from lid.

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Unlock lid and carefully remove it.

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Remove the bay leaf and discard.

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In a small bowl stir together flour and 1 / 4 cup water till well combined.

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Add this mixture to cooker.

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Replace cooker over medium to medium high heat , and cook until stew is thickened and bubbly , stirring frequently.

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Once stew begins to thicken , continue cooking for 1 minute more.

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Remove cooker from heat.

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Serve stew over egg noodles.

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Ingredients

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boneless beef chuck roast, carrots, fresh mushrooms, onion, garlic cloves, bay leaf, salt, dried thyme, black pepper, beef broth, dry red wine, tomato paste, flour, water, cooked egg noodles