Boeuf bourguignon

Method

1. 1 Pan-fry the beef until golden brown on all sides.
2. 2 Sauté the onions, carrots, and garlic in the same pot.
3. 3 Pour in the red wine, then boil it to evaporate the alcohol.
4. 4 Return the meat and simmer for 2 hours and 30 minutes.
5. 5 Sauté the mushrooms with butter, then add them to the pot just before serving.

With an appliance

• Pressure cooker 2 hr

  Replace step 4: simmer under high pressure for 50 minutes, then release pressure naturally for 15 minutes; the broth evaporates less, so open the lid and simmer for 10 minutes before adding the mushrooms.