Le Vrai Bœuf Bourguignon Express

Before you start

• Dry the beef thoroughly before searing.

  Moisture is the absolute enemy of a good sear. Pat the chuck roast cubes completely dry with paper towels so they brown properly in the fat instead of just steaming in their own juices.

Ingredients

• thick-cut smoked bacon6 oz
• boneless beef chuck roast2 1/2 lb
• kosher salt1 tsp
• freshly ground black pepper1/2 tsp
• olive oil1 tbsp
• yellow onion1 large
• carrots2 med
• garlic cloves3 med
• all-purpose flour2 tbsp
• dry red wine2 cup
• high-quality beef broth1 cup
• tomato paste1 tbsp
• bouquet garni1 small
• fresh cremini or button mushrooms8 oz
• frozen pearl onions1 cup
• 70% dark chocolate1/2 oz
• fresh parsley1/4 cup

Method

1. 01

   Render the bacon until crispy and browned.

   Set your electric pressure cooker to sauté on medium-high. Add the bacon and cook until the fat has rendered entirely, about 5 to 7 minutes. Using a slotted spoon, remove the bacon to a paper towel, leaving the rendered fat in the pot.

2. 02

   Sear the beef aggressively in batches.

   Season the dry beef cubes generously with salt and pepper. Working in two batches to avoid crowding the pot, sear the meat in the hot bacon fat until a deep, dark brown crust forms on all sides. Do not rush this—the Maillard reaction is the foundation of the stew's flavor. Remove the beef and add a splash of olive oil if the pot looks dry before the second batch.

3. 03

   Sauté the onions, carrots, garlic, and tomato paste.

   Add the chopped onion and carrots to the remaining fat, cooking until softened, about 3 minutes. Stir in the smashed garlic and tomato paste, cooking for 1 minute until fragrant.

4. 04

   Dust the meat and vegetables with flour.

   Turn off the sauté function and return the beef and its juices to the pot. Sprinkle the flour evenly over everything and stir vigorously for a minute. This technique, called singer, absorbs the residual fat and builds a glossy, perfectly thickened sauce without relying on clumpy cornstarch slurries later.

5. 05

   Deglaze with wine, add the broth, and cook under high pressure.

   Pour in the red wine, scraping up all the caramelized browned bits from the bottom of the pot. Pour in the beef broth and tuck the bouquet garni into the center. Seal the lid, set the valve to sealing, and cook on High Pressure for 45 minutes.

6. 06

   Melt the dark chocolate into the finished sauce.

   Allow the pressure to release naturally for 10 minutes, then carefully quick-release the rest. Remove the bouquet garni, turn the pot back to a low sauté, and drop in the dark chocolate. Stir gently as it melts; the cocoa butter will act as a subtle emulsifier, and the natural tannins will brilliantly balance the acidity of the wine.

7. 07

   Fold in the bacon, mushrooms, and pearl onions.

   Stir in the reserved bacon, quartered mushrooms, and thawed pearl onions. Let everything bubble for 2 to 3 minutes until warmed through and the sauce coats the back of a spoon. Serve generously over buttery mashed potatoes or wide egg noodles, garnished with fresh parsley.

Notes

• Buy a whole chuck roast, not pre-cut stew meat.

  American supermarkets often package lean, tough cuts like eye of round in their stew meat trays, which will turn to shoe leather even in a pressure cooker. Buy a well-marbled chuck roast and cut it yourself. It has the necessary connective tissue that melts into rich gelatin under pressure.

• Take the time to pan-fry the garnishes if you can.

  For a true dump-and-go meal, you can throw the mushrooms and pearl onions into the pressure cooker with the wine. However, taking five minutes to pan-fry them in a skillet with a knob of butter while the stew cooks guarantees they retain a beautiful texture.