"Easy" boeuf bourgignon

Dang, this was good. It's probably some kind of heresy to put cauliflower in it, but I did and it was delicious.

Sprinkle salt and pepper on 1-1/3 lbs. cubed stew beef, and toss the beef in some flour to coat the cubes.

Brown the beef over medium-high or high heat in bacon fat, and add 2 diced shallots and 1 diced onion.

Once they have browned, pour over the beef and onions/shallots a cup of stock and 3 cups of dry, rich red wine, burgundy or other variety (tonight I used the remains of a two-day-opened bottle of tempranillo and a partial bottle of pinot noir).

Add a bouquet garni: 3 bay leaves, a sprig of thyme, 2 whole cloves, and 10 peppercorns, tied in a little cheesecloth.

Add water to cover if needed, and simmer for two hours, or for about 50 minutes in a pressure cooker.

Slice 3/4 lb. white button mushrooms. Chop some carrots (baby carrots or mature ones). Mince 2 cloves garlic, and saute in olive oil on medium-high heat. Add the sliced mushrooms and the chopped carrots, and 1-1/2 teaspoons of thyme, rubbed between your palms. Brown the mushrooms. Take the pan off the heat

Chop a half a head of cauliflower into 1-to-2-inch florets or chunks of stem.

Once the beef in the pressure cooker is tender, add the sauteed mushroom mixture and the chopped cauliflower.

Optionally, whisk a tablespoon or two of beurre manie (equal parts butter and flour, blended into a paste) into a cup or so of the stew liquid. Pour the blended liquid back into the pot and cook for at least five minutes to thicken the stew.

Serve over egg noodles or steamed potatoes, or just eat it by itself.