Retro Recipe Revival: Beef Bourguignon
We recently found yet another old-school promotional Tower recipe book nestling in the archives when carrying out our post-Christmas de-cluttering. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-80s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week; Beef Bourguignon…
Total time to table: 55 minutes
Total Cost Per Serving: £2.90
Contains Nuts? No
Suitable for Vegetarians? No
Serves: 4 – 6
- 900g medallion steak, cut into 2-3cm pieces
- 250ml cup dry red wine
- 125ml beef stock
- x3 slices of bacon
- x2 tbps flour
- x2 carrots, sliced 1 cm thick
- x12 large fresh mushrooms, quartered
- x1 large onion, chopped
- x2 cloves garlic, minced
- x1/4 tsp basil
- Splash olive oil
- Lightly heat olive oil in your Tower pressure cooker crockpot for around 30 seconds until smoking.
- Slice the bacon into 1 cm chunks and fry in the cooker until crisp.
- Add onion and cook for 2 minutes.
- Add steak and brown meat for around 5 minutes on ‘Stew’ setting.
- Stir in flour and thoroughly mix using a wooden spoon.
- Stir in wine, beef stock and seasonings.
- Cook for 20 minutes on ‘Stew’ setting, occasionally stirring to prevent sticking.
- Open the cooker (taking care to avoid burning yourself), add carrots and mushrooms.
- Cook for a further 5 – 7 minutes.
- Ladle into small serving bowls and serve with vermicelli noodles, basmati rice or steamed potatoes.
If you’d like to try out this recipe for yourself then check out our Mini Ovens section and view the full range of appliances that will help you bring this recipe (and many more like it) to life!