Boeuf Bourguignon Grande Vitesse

This is by no means authentic but is very quick and extremely tasty. I'm not sure if he was being nice, or just after something, but my husband thinks this version is better than Julia Child's classic recipe that our friends cooked for us once. A note about the wine. The best results I've had with this came from using much more full-bodied fruity wines than the traditional Burgundy Pinot Noir. In order to make this even quicker, I cook it in the pressure cooker, which means you can have a delicious beef stew on the table in 40 minutes flat from start to finish. For some reason, cooking meat in a pressure cooker also seems to make it deliciously soft and melt-in-the-mouth. The disadvantages of cooking this way is that the stew is very liquid and the carrots become a bit mushy and don't look very attractive. However, you can always disguise this with a sprinkling of parsley! Either way, it's even better made one or two days in advance of eating and re-heated later.

This is by no means authentic but is very quick and extremely tasty. I'm not sure if he was being nice, or just after something, but my husband thinks this version is better than Julia Child's classic recipe that our friends cooked for us once. A note about the wine. The best results I've had with this came from using much more full-bodied fruity wines than the traditional Burgundy Pinot Noir. In order to make this even quicker, I cook it in the pressure cooker, which means you can have a delicious beef stew on the table in 40 minutes flat from start to finish. For some reason, cooking meat in a pressure cooker also seems to make it deliciously soft and melt-in-the-mouth. The disadvantages of cooking this way is that the stew is very liquid and the carrots become a bit mushy and don't look very attractive. However, you can always disguise this with a sprinkling of parsley! Either way, it's even better made one or two days in advance of eating and re-heated later.