Boeuf Bourguignon - cooking recipe

Ingredients

2 tbsp olive oil
14 oz button mushrooms
1 None dried bay leaf
3 sprigs fresh parsley
1 sprig fresh thyme
2 lbs beef stew meat, chopped coarsely
5 oz speck, chopped coarsely
1 None medium onion, peeled and chopped
3 cloves garlic, peeled and crushed
2/3 cup dry red wine
1/4 cup tomato paste
12 None baby onions, peeled with the root ends intact

Preparation

Heat 2 teaspoons of oil in a 6-quart pressure cooker and cook the mushrooms until browned. Remove from the pan and set aside.
Tie the bay leaf, parsley and thyme together with kitchen string to make a bouquet garni. Heat the remaining oil in the pan and cook the beef, in batches, until browned, then remove and set aside.
Cook the speck in the pan until browned. Add the chopped onion and garlic and cook, stirring, until the onion softens. Return the beef to the pan with the wine, tomato paste and bouquet garni. Secure the lid. Bring the pressure cooker to high pressure. Reduce the heat to stabilize the pressure and cook for 35 mins.
Release the pressure using the quick release method and remove the lid. Add the baby onions and sauteed mushrooms and secure the lid. Bring the cooker to high pressure. Reduce the heat and cook for 10 mins.
Release the pressure using the quick release method and remove the lid. Discard the bouquet garni and season to taste. Serve with mashed potatoes.