Classic French beef stew made easy — get this meal on the table in half the time with indulgent mushrooms, bacon, onions and a rich thyme beef jus..
Chairman’s Reserve® Beef knuckle diced into large chunks (about 4 pounds)
2 pounds bacon, cut into lardons
2 cups pearl onions
2 pounds mushrooms, whole
8 cups beef stock
1 bunch thyme, wrapped in twine
½ cup flour
2 tablespoons salt
1 tablespoon pepper
- Dice beef knuckle into large 1 inch chunks, tossing it in flour, salt and pepper.
- On sauté mode, sear beef for 3 to 5 minutes and remove.
- Once beef is seared, render down the lardons, about 20 minutes.
- Deglaze with stock.
- Add back in beef and remaining ingredients and pressure cook on high for 23 minutes.