[red-beard]

I make Beouf Bourguignon in the pressure cooker.

2 lbs of stew beef, 1 inch cubes
1 bottle (or so) of dry red wine
2 onions
1/4 cup flour
thyme
bay leaves
2 bags frozen pearl onions
Beef Boullion

optional
potatos
carrots

Brown 1/2 lb of "stew beef" with 1/2 onion cut up large chunks
(Note, you want a really hot pan and the beef browned quickly on the outside, not cooked through. If the meat looks almost burned, you are doing it right!)
Place in pressure cooker
sprinkle flour on top of beef
repeat until all onion are cooker

With the pan still hot on the stove, deglaze with some of the red wine.
Pour this, along with the rest of the wine into the pressure cooker
Add 1-2 tsp of thyme
add 2 bay leaves
add 1-3 tsp of beef boullion powder

Bring pressure cooker to temp, hold 30 minutes

Remove from stove, and safely open pressure cooker (I run it under cold water)
taste broth and add more boullion to your taste

Add 2 bags of pearl onion

If you are not adding other veggies:
Bring back to pressure for 15 minutes
Open Safely and serve

If adding potatos and/or carrots:
Cook pearl onions for 10 minutes
Open safely and add potatos and carrots
bring back to pressure for 5 minutes
Open safely and serve