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Beef Bourguignon

2 tablespoons olive oil
4 pounds beef stew meat, cubed
1 tablespoon sugar
1 tablespoons red wine vinegar
3/4 cup dry red wine
1 1/4 cups beef broth
1 1/2 tsp. salt
Pepper to taste
2 large onions, diced
12 small pearl onions, peeled
1/4 cup butter
2 pounds mushrooms, quartered
1 teaspoons lemon juice

In a separate skillet, saute onions until translucent. Then in your
pressure cooker, heat oil and brown meat. Move beef to one side
and add sugar. When it begins to carmelize, add vinegar and stir.
Add wine, beef broth, salt and pepper. Add onions to beef mixture,
close lid and bring to high pressure. Cook for 40 minutes. In a
saucepan, placed peeled pearl onions in water until tender. In
skillet where onion were sauted, heat butter and saute mushrooms.
Add pearl onions and saute until onions are glazed. When meat is
done cooking, release pressure and remove lid. Add mushroom/onion
mixture. Close lid again, bring to high pressure and cook an
additional 5 minutes. Release pressure, remove lid, and serve over
noodles or rice.


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