Beef Bourguignon - Also known as French beef stew, serve this dish over egg noodles or rice. 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 Directions: 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