Pressure Cooker Beef Bourguignon

Step 1

Heat 2 teaspoons of the oil in 6-litre (24-cup) pressure cooker; cook mushrooms until browned. Remove from cooker.

Step 2

Tie bay leaf, parsley and thyme together with kitchen string to make a bouquet garni. Heat remaining oil in cooker; cook beef, in batches, until browned. Remove from cooker.

Step 3

Cook speck in cooker until browned. Add chopped onion and garlic; cook, stirring, until onion softens. Return beef to cooker with wine, paste and bouquet garni; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 35 minutes.

Step 4

Meanwhile, peel baby onions, leaving root ends intact.

Step 5

Release pressure using the quick release method; remove lid. Add baby onions and mushrooms; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes. Release pressure using the quick release method; remove lid. Discard bouquet garni. Season to taste.