Instant Pot Beef Bourguignon

we're not at a traditional marche we're at the supermarket we have some ingredients that we need to get because we're going to make something traditionally French tonight you want to see guess what we're having we're back at the house now and we're just headed down to our hosts garden to get some vegetables to add to our beef bourguignon I guess been such a blessing to be here this countryside it's so calming and especially to eat fresh vegetables my garden this Reston believe Oh Roger that muzaffer focus of voir avec Misha ocular he/she near Sosua mochila that better pay for pas des hommes a porno before bath LT father oh no no no no no positive then started Halloween so I invited our hosts for dinner tonight so I'm really hoping that this beef bourguignon will turn out okay seeing as they are French after all yeah so I hope it it turns out well parsley it's called um boxia awful say hey what do you have there strawberries fresh from the garden nice is it for me Sam Sam all right so we're going to get started we're making beef bourguignon or in France we're staying in a very tiny hamlet called big or and we were just told that there is a population of 13 people who live here and there are seven homes and the homes here are just so beautiful they have stone they're built with stone and it is just gorgeous and I'm sure you'll see some of that footage that has been taken on our walk down to our hosts home where we gathered some vegetables to put into our beef or New York tonight so I'm going to get started now I'm turning on saute on the instant pot and I'm going to render the lardo that's another thing I love about France is that you can get bacon already cut up into sorry bacon cut up into little chunks and it's thicker than thick bacon but if you don't find lard oh don't worry just use bacon I have about 200 grams here and as soon as this is hot I'm going to add that to my pot in the meantime I'm going to flour my beef and they package it with the word bourguignon already on there so I'm assuming that this is the stew meat that I'm going to use for a boil I can feel my pot really hot right now so oh it's that's hot now I'm going to toss on my leg off and wait for it to brown in the meantime I'm going to flower my beef so I have about maybe half a cup to a cup of flour and here we just want to lightly flour the beef and we're going to brown that as well we're just going to lightly coat this and we'll be working in small batches so that we don't overcrowd the pot I'll probably do this in three batches the bar down is almost done rendering but in the meantime I'm just going to cut up my vegetables they're so beautiful that I'm just I didn't even peel them you can fresh out of the garden and I'm going to leave them in fairly big chunks because I'm just going to throw them in at the same time as everything else and I'm cooking the bourguignon for 40 minutes so these carrots should be done by then give me up my lardo littering the sauce because it's smoking add some olive oil and get my beef round turning saute mode back on you don't want to overcrowd your pieces and don't burn yourself in the saucer since I don't have any whole onions I'm going to be using shallots because that was what we had in the garden so I'm just going to UM just chop them up roughly they'll add a different flavor but what's not to like about shallots we also have the beautiful white onion that I'm going to just quarter and we're going to add some a little bit later these ones I'm not going to brown it scallions green onions on steroids the white part I'm just going to remove this first back the other nice way around browning is where all the flavor comes from going to add a little bit more oil to my pan because it seems a bit dry I'm just using olive oil I'll put the next batch in so I also picked some parsley and some thyme from their garden and I just tied them up with a parsley strand and we're going to throw that in for our herb and that will hopefully keep them together so I don't have to set a dish them out afterwards we just want the flavor of the ingredients so I just finished rounding all of my meat took me a little bit longer than expected so I got impatient and I bumped up the saute mode to a higher setting but now I'm going to cancel that and go back to a normal setting and saute and add a little bit of oil because it's still I'm finding a little bit dry in here but there's a lot there's a lot of flavor going on in there so I'm going to dump in my shallot let's stir that around through little bit just saute that for a little bit oh my eyes also going to throw in the carrots just to get them going a little bit you all know how I love my already crushed garlic so I've managed to find some of that add two or three close smells really good I'm just going to get my bottle wine open I'm using a bourguignon I'm going to use about meses in here I'm going to use above top please you glaze maybe not maybe about a cup so we're making things in the instant pot when you left liquid to get about the same amount of flavor so right now raising the bottom of the pot which means to scrape off all the brown bits add just a little bit more in here I'm going to put the beef back in along with the lard on you cancel the sautee mode wholesomely onions and my herb herbs okay give it a quick toss try to get the herbs down to the bottom then I'm going to add some water that was about a cup and a half of water okay don't forget to season your food this is this great little pepper military right here close the lid on ceiling make sure that it's on ceiling choose meat and I'm going to adjust it to 40 minutes and just start on its own I can't wait I'm so excited but at the same time I'm really nervous because we're having real French people over for beef bourguignon so see how it goes so I'm sauteing some mushrooms to put in the beef bourguignon at the end mushrooms release quite a bit of liquid so what I'm doing here is just letting it boil off and hopefully it will start to brown the mushrooms and then I'll stir it after sometimes I get impatient and I want to stir it but I will let it cook and do its thing so now you see all the liquid is gone and now it's just browning which is evenly slow to the salt and then you get that golden brown cheering for the Mustangs I'm just making some zucchini that we also received from their garden as a side so our hosts brought over some beautiful bread they used to be Baker's sort they're still big but by profession they were a farmer Baker where they would grow their own weight millet and then bake bread and sell the bread so it's quite amazing true farm-to-table okay so it's finished cooking and now I'm going to vent I'm not as afraid of the venting valve anymore here we go looks good put in my mushroom let's go your meat is tender before the new news report Bon Appetit and if you liked this video please hit like and subscribe thanks for watching

Channel: Flo Lum

Views: 80,423

Keywords: Beef Bourguignon (Dish), Instant Pot, Pressure Cooking, French, French Cuisine, Electric Pressure Cooker, FloMade, Beef (Food), Food (TV Genre), Cooking (Interest)

Id: XOlO4tgphdI

Length: 14min 57sec (897 seconds)

Published: Wed Jul 29 2015