Pressure-cooked boeuf bourguignon

for soaking in marinade

Components

Half a kilogram of muscle
1/2 cup of red wine (tea measure)
Two bay leaves
4 sprigs of thyme

Setup mode

Cut the meat into roughly 3 cm cubes and place them in a bowl. Add the thyme leaves, bay leaf, and wine. Refrigerate to marinate for at least one hour (or, if you like, let the meat marinate overnight before cooking).

This recipe comes from the chapter titled Book Time Machine Just for One.

For preparing food

Components

200 grams of fresh mushrooms
One carrot
One salt stem (leafless)
Half an onion
2 garlic cloves
2 tablespoons of diced bacon (25 g)
Half a tablespoon of tomato concentrate
1 tablespoon of wheat flour
olive oil stroll
Add salt and ground pepper gradually, adjusting to taste.
chopped parsley for seasoning when serving

Preparation phase

Peel and slice the carrot into thick rounds; peel and finely chop the onion and garlic cloves; wash, dry, and cut the salt into thick diagonal slices.

In a separate bowl, strain the meat cubes through a sieve, pressing firmly with a spatula to extract the marinade— you will need a total of 1 1/2 cups (tea) of the liquid to prepare the stew. Add water if needed.
Place the meat back into the marinade bowl (no need to rinse), season with salt and pepper according to your preference, dust with flour, and use your hands to coat all the pieces evenly — this method, known as singer, helps to thicken the sauce.
Place the pressure pan (without the lid) over medium heat. Once hot, add water and one tablespoon of olive oil, then brown the meat cubes in batches, avoiding overcrowding — if all the meat is added at once, it will steam rather than brown, resulting in a less flavorful stew. Move the browned meat to a plate and repeat the process with the remaining pieces, adding more olive oil to the pan as needed.
Maintain the pan over medium heat, add the bacon, and cook while stirring until it begins to brown. Incorporate the onion, season with a pinch of salt, and sauté for 2 minutes until it softens. Add the garlic and tomato paste, stirring for 1 minute. Then, add the carrot and salmon, along with the reserved marinade liquid (including the herbs), and mix thoroughly to blend the flavors of the sauté. Return the meat to the pan, season with salt and pepper to taste, and stir well.
Place the lid on the pressure pan and turn up the heat. Once you begin whipping, reduce the heat and let it simmer for 25 minutes. In the meantime, clean the mushrooms using a damp cloth or paper towel—do not rinse them under running water, as they absorb moisture and lose their flavor. Slice each mushroom in half, or into quarters if they are very large.
After 25 minutes, switch off the heat on the pressure cooker and allow all the steam to escape before removing the lid. Stir in the mushrooms, place the pan back on medium heat, and cook for an additional 5 minutes uncovered. Then turn off the heat and serve immediately, garnished with chopped parsley.

Congelar

Divide into 4 separate portions, filling each container up to three-quarters full, since the liquid expands during freezing. If using airtight sachets, remove as much air as possible before sealing. Leave some space for expansion and place in the refrigerator to cool completely before transferring to the freezer.

To defrost

Allow to thaw in the refrigerator for a minimum of 7 hours prior to heating. If you need to cook the frozen boeuf bourguignon without advance planning, put it straight into the pan, turn on the heat to low, and stir occasionally for about 8 minutes until it is defrosted. Sprinkle chopped parsley before serving. Alternatively, you can heat it in the microwave for 5 minutes, stirring halfway through to ensure even thawing.