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Pork Chops with a Creamy Garlic Sauce
Beef Bourguignon
| By : |
Feel like Julia Child with this version of her famous French Dish! Fresh herbs and a high quality wine are the secrets to this dish. Wine is vital to this dish, so enjoy it when you are on maintenance.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
6 servings
|
Ingredients
- 4 slices bacon chopped
- 2 tablespoons butter or ghee, divided
- 24 white mushrooms wiped with damp cloth to clean, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups pearl onions frozen and defrosted or fresh and blanched and peeled
- 3 pounds lean sirloin
1-inch thick, trimmed and cubed into 1-inch pieces - 6 tablespoons arrowroot
- 1 1/2 cups burgundy wine
- 2 1/2 cups beef bone broth
- 4 sprigs sage fresh
- 4 sprigs thyme fresh
Ingredients
|
Instructions
- Set your Instant Pot to the Sauté setting. When display reads "hot", add the chopped bacon and cook until crisp.
- Remove the bacon bits with a slotted spoon and set aside. Add
1 tablespoon of the butter/ghee and melt into the bacon drippings. - Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings. Season with salt and pepper.
- Sauté mushrooms for 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, and then transfer to a plate.
- With the setting still on sauté, add the remaining tablespoon of butter/ghee to the pan.
- When melted, add meat and brown evenly on all sides. Add arrowroot to the browned meat and sauté for 2 minutes.
- Slowly add wine to the pan while stirring. When the wine comes to a boil and you have scraped up the pan drippings, add the bone broth and herbs to the pot.
- Return onions and mushrooms to the Instant Pot. Using the Manual setting, adjust the instant Pot to cook at high pressure for 12 minutes. When time is up, allow pressure to release naturally.
- Remove the herbs and serve over cauliflower “rice” or cauliflower “mashed potatoes.” Enjoy!
Kellyann Petrucci, M.S., N.D., is the author of the New York Times bestselling book Dr. Kellyann’s Bone Broth Diet (Rodale, 2015) and Dr. Kellyann’s Bone Broth Cookbook (Rodale, 2016). She also is the host of the PBS special, 21 Days to a Slimmer, Younger You. A weight-loss and natural anti-aging transformation expert, Dr. Petrucci has a private practice in the Birmingham, Michigan area and is a concierge doctor for celebrities in New York City and Los Angeles. She is a board-certified naturopathic physician and a certified nutrition consultant.
Dr. Petrucci is a regular guest on television shows including The Doctors, Dr. Oz, Good Morning America, and national news programs, and has authored six books for John Wiley & Sons. In addition, she is a regular contributor to The Huffington Post and MindBodyGreen. She is the driving force behind the popular website drkellyann.com.
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Was my first recipe in the IP, and it was really tasty. Still have to get used to its functionality.
Excellent dish. We made a couple changes….reduced the amount of flour to 4 instead of 6. Reduced the amount of broth by 1/2 a cup. Increased the amount of mushrooms. Big hit with our guests.
Absolutely delectable! Perfect with fresh baked buttered bread, or over egg noodles. Excellent fall comfort food!
Next time, I plan on salt and peppering beef before browning for additional flavor, and knocking the cook time to 8-10 min for rarer meat.
A lot of work .. it was good but not WOW. DEFINITELY needs more salt, pepper, and other spices.
Not actually Julia Child’s recipe. Suggesting “burgundy wine” (small b) is essentially saying “go ahead and use the cheapest plonk you can find. Probably few of us would think of using real Burgundy (capital B) in this dish (beaucoup bucks), but any decent and drinkable red -. cabernet, zin, shiraz – will work very well. The author’s advice re wine is not at all Julia Child as she (JC) always said to not cook with any wine you wouldn’t drink. Sorry but this is a really dumbed down version IMO. JC’s original in her “Mastering the Art of French Cooking”should work in the Instant Pot following the steps outlined here .I don’t know how it will work as I’m going to try it tonight trying to stick as close to the original as possible – except for the actual cooking process.
Yummy
Maybe I don’t know how to use this app but I don’t see any instructions! Where are they?
What happened to the bacon. Is it only used for the fat?
I liked it! Followed advice to reduce flour to 4 Tbs and broth to 2 cups.
This was delicious and easy. Nobody cared that it was low carb they just liked it
We liked it. When we went to reheat it, we had to skim a lot of fat off it. I’d be inclined to make it a day ahead, refrigerate it, and then skim the fat off at the next day. This is a stew, and a stew is always better the next day anyway.
As to the wine, I would be inclined to use Malbec. The perfect excuse to buy a bottle.
This was a great low-carb recipe that the whole family enjoyed. It was a plus that it was gluten-free