Susie’s Boeuf Bourguignon

Ingredients

• 400g stewing steak or chuck
• 1 small handful of porcini mushrooms soaked for 20 minutes
• 1tbs plain flour
• 4oz chestnut mushrooms chopped into quarters
• 2-3 rashes of streaky smoked bacon or pancentta
• 4 small shallots
• 2-3 cloves of garlic
• 1/2-3/4 of a bottle of nice red wine
• 1 tsp of Watkins Mushroom Ketchup
• 1 Knorr Rich Beef Stock pot
• Bouquet Garni
• a sprig of fresh thyme

Method

1. Seal the meat in batches so that the meat sears not steams, you want the meat to become a nice shade of brown
2. Removing the steak to one side as you continue the process until all the meat has been browned.
3. In the empty pan then add the bacon until brown and crisp
4. Add the shallots to the bacon for 2-3 minutes
5. Add 1 tablespoon of flour and stir in to the juices at this point add the browned meat back in along with any juices from the meat
6. Add the garlic, thyme and bouquet garni, followed by the wine
7. Add the mushrooms, the mushroom ketchup. if you are using porcine that you have soaked for 20 minutes prior then you need to remove the soaked mushrooms and chop them up and add to the pan, the mushroom water can be added, but make sure that you don’t add the sediment to the pan as you don’t want to have bits of grit in your meal
8. If you have purchase the Knorr rich beef stock pot add it to the mixture
9. Bring the mix to the boil for 5 to 7 minutes to reduce a little
10. Transfer the mixture to the pressure cooker, if you feel that you still have too much liquid, hold back some of the liquid to reduce separately
11. The pressure cooker needs to be set on steam for 40 minutes or until you find that the meat is starting to fall apart
12. If when cooked you feel that you have still have too much liquid, use a ladle to transfer some of the sauce to a pan to reduce