Pressure Cooker Beef Bourguignon
- 1 tbsp (15 mL) olive oil
- 1–1½ lbs. (450–700 g) boneless beef chuck, cubed
- 1 jar (12 oz. or 340 g) Beef Bourguignon Meal Starter
- 1 lb. (450 g) small red potatoes
- 8 oz. (250 g) peeled and chopped carrots
- 1 cup (250 mL) water
Set the Quick Cooker to SEAR; press START. Add 1 tbsp (15 mL) olive oil and brown 1–1½ lbs. (450–700 g) boneless beef chuck, cubed.* Press CANCEL.
Add one jar of the Beef Bourguignon Meal Starter, 1 lb. (450 g) small red potatoes, 8 oz. (250 g) peeled and chopped carrots, and 1 cup (250 mL) water. Select the STEW/CHILI setting; press START.
When the timer is up, let the pressure release naturally for 10 minutes. Then, press the steam-release button.
*Safety Tip: The stainless steel inner pot will be hot during and after cooking. Use a long-handled utensil when stirring and removing food.
Microwave: We do not recommend making this dish in the microwave because of the cut of meat used in the recipe.
Stovetop: We do not recommend stove top directions because of the cut of meat used in the recipe.
Slow Cooker: Trim excess fat from beef and cut beef into 1” chunks. Heat 1 tbsp (15 mL) oil in the Rockcrok® Dutch Oven over medium-high heat for 5 minutes. Brown the beef for 1-2 minutes. Drain excess moisture and transfer the Rockcrok® to the Rockcrok® Slow Cooker Stand. Add the potatoes, carrots, and water. Replace the lid and cook for 2 hours on HIGH (or 4 hours on LOW).