35
Beef Bourguignon Serves: 4-6
Ingredients:
2 tablespoons extra-virgin olive oil
2 pounds large stew meat (top sirloin), cut into 1½-inch cubes
1 large red onion, diced small
2 cups dry red wine
1 pound Yukon Gold potatoes, skin on, medium diced
2 whole kohlrabi, peeled and diced
2 bay leaves
2 tablespoons fresh Italian parsley, chopped
1 cup pearl onions, peeled
1 quart (32 ounces) beef broth
1 tablespoon sea salt
1 tablespoon pepper
Directions:
1. Using a stock pot, set PIC to 425˚F and place oil in stock pot followed by the
beef. Sear on all sides until browned then set aside.
2. Sauté red onions, pearl onions, and kohlrabi for 8 minutes.
3. Add beef, then the wine, and let it deglaze in the pan. Reduce wine by half.
4. Stir in beef broth and bring to a boil.
5. Reduce to 300˚F, cover with lid, and let simmer for 35 minutes. Be sure to
stir occasionally.
6. Add potatoes and continue to simmer at 300˚ F, cover with lid, and cook for
30 minutes or until potatoes and beef are tender.
7. Season with salt and pepper.
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