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Fall is here, friends, and I have to say I welcome my cooler weather friend with open arms. I don’t know why I differentiate, but there is just something about cooler temperatures that encourage me to break out the pressure cooker. Anyone else? Beef Bourguignon is one of those recipes that has a special place in my heart because I have fond memories of my mom making it. Unfortunately, since discovering my gluten and dairy allergies, I haven’t been able to eat my mom’s version. Per usual, I combined about five different recipes until I had a tasty little hybrid I can call my own. I’ve teamed up with 7 Moons Wine to share my gluten and dairy free Pressure Cooker Beef Bourguignon! Start by turning your pressure cooker on saute to heat up and drizzle with about two tablespoons of olive oil inside. If I have a little extra time, I marinate my two pounds of stew beef in a little bit of fish sauce and garlic powder in a gallon sized plastic bag for a couple of hours.If you are in a rush, skip that step and go straight to coating the beef in a little salt, pepper, and gluten free flour of your choice. Next, brown the beef in two different rounds. It will take about three to four minutes per batch. While the meat is browning, take this opportunity to open your bottle of 7 Moons Wine. When you get your wine open, whisk together 1.5 cups of wine, 1 cup of beef broth, 1 TB of tomato paste and 2 TB of fish sauce (if fish sauce is unavailable, you can use a gluten free soy or worchester sauce). After the second batch of meat has finished browning, add the other batch back into the pressure cooker. Next, add ½ cup of the 7 Moons wine/broth mixture to the meat in the pressure cooker and use the liquid to scrape all of the crumbles off of the bottom. Let that thicken and simmer for about 3-4 minutes.While the liquid and the meat are simmering, it’s time to chop one medium onion, two celery stalks and one cup of carrots. I use baby carrots and roughly chop them.Add each to the pot with the a half cup of mushrooms, 4 cloves of garlic, and remainder of the liquid. Give the mixture a good stir. One last thing to add a little bit of extra flavor is a bunch of thyme that is tied with twine and placed on top. Now that most of the hard work is done, it’s a perfect opportunity to pour yourself a glass of 7 Moons Wine to drink while you wait for the pressure cooker to work it’s magic! After your glass is poured, put the lid on the pressure cooker and make sure that the valve is turned to sealed. Make sure you follow your pressure cooker safety guidelines that were included in your owner’s manual. Use the meat/stew setting and set the timer for 30 minutes.While the pressure cooker is doing the heavy cooking lifting, I’ll take this opportunity to share why I love 7 Moons Wine. 7 Moons celebrates the phases of the moon by combining 7 unique grape varietals into a smooth, fruity, easy to drink wine. It’s a delicious red blend mix of Syrah, Merlot, Petite Sirah, Zinfandel, Cabernet Sauvignon, Malbec, and Grenache that tastes a heck of a lot more expensive than it is. 7 Moons Wine makes the perfect pairing with a broad range of foods and is delicious enough for when you have guests but affordable enough to enjoy any night of the week. Once the pressure cooker has completed, quick release the steam. It will be very hot, so be careful!
Once the steam has completely released and the safety valve has depressed, remove the lid. After you remove the lid, remove the thyme bundle and set aside. Taste the mixture and make any additional additions of salt and pepper to taste.Serve over rice or mashed potatoes and garnish with fresh thyme. Pair with 7 moons wine and enjoy with your favorite people!For more great ways to enjoy 7 Moons Wine, make sure you follow them on Facebook and Instagram.
Pressure Cooker Beef Bourguignon
- 2 lbs Beef Stew Meat cut into 1.5in chunks
- 2 Tbsp Gluten Free Flour
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp Olive Oil
- 1.5 cups 7 Moons Red Blend Wine
- 1 bunch thyme
- 1 sweet onion, peeled and roughly chopped
- 3 stalks celery, chopped
- 1 cup carrots, chopped
- 1/2 cup mushrooms, sliced
- 6 cloves minced garlic
- 1 cup beef broth or bone broth
- 2 Tbsp tomato paste
- 4 Tbsp Fish Sauce or gluten free Worcestershire sauce
(optional) Marinate the the stew beef in 2 cloves of minced garlic and 1 Tbsp of fish sauce in a gallon sized plastic bag for an hour or two in the refrigerator.
Toss the beef in the gluten free flour, salt and pepper.
Turn your pressure cooker to sauté and drizzle with olive oil. Once the pressure cooker reads hot, add half the meat and brown. It will take 4-5 minutes. Once it is browned, remove and then repeat with other half of the meat.
While the meat is browning, whisk together the wine, beef broth, tomato paste, and fish sauce.
Once the second round of meat is browned, add the rest of the meat back into the pressure cooker and add one cup of the wine mixture. Scrape all of the pieces off the bottom of the pot.
Add the onions, celery, carrots, garlic, and the remainder of the wine liquid. Stir well and then add the tied bundle of fresh thyme.
Place the vent into the sealed position and set the pressure cooker to cook for 30 minutes on the meat/stew or high pressure setting. Follow all of the necessary safety guidelines in the pressure cooker owner's manual.
Once the timer finishes, quick release the pressure. Be careful, the steam released will be very hot.
Remove the lid and remove the thyme bundle. Carefully taste the mixture and season with salt and pepper if needed.
Serve over mashed potatoes or rice.