Description
This instant pot beef bourguignon delivers the same wonderful, fork-tender meat and rich, red-wine flavored gravy as the classic French beef stew. But it’s easier and faster to make!
Ingredients
Units
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- 3/4 cup chopped onions (about 1/2 medium-sized yellow onion)
- 6 strips center-cut applewood smoked bacon, diced
- 1 tablespoon vegetable oil
- 3 pounds beef chuck (cut into 2-inch pieces)
- 1/2 teaspoon kosher salt (plus more, to taste)
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 pound carrots, peeled and cut into 2-inch slices (about 5 medium carrots)
- 1 1/2 cups dry red wine (such as pinot noir or cote du rhone)
- 1 1/2 cups beef stock, unsalted if available
- 2 bay leaves
- 3 sprigs fresh parsley (plus extra for garnish)
- 2 sprigs fresh thyme
- 2 tablespoons tomato paste
- 6 ounces crimini mushrooms, destemmed and quartered
- 1 cup pearl onions
- 2 tablespoons flour
- 2 tablespoons butter, at room temperature
Instructions
- Select the sauté function on your Instant Pot. Once the pot has warmed up, add the onions and bacon. You don’t need to add oil — the bacon has enough fat in it. Cook until the bacon is browned, stirring frequently. Remove the bacon and onions to a plate and set aside.
- While the bacon and onions are cooking, dry the beef cubes with paper towels and sprinkle them with salt and pepper. Add them to the pot in a single layer and sear them until they are browned on all sides, about 3-5 minutes. You may have to do this in batches. Alternatively, you can also sear the beef in a skillet over medium-high heat on the stovetop while the bacon and onions are cooking.
- Add the minced garlic to the beef and continue to cook for 1 minute longer. Then add the bacon and onions back to the pot along with the diced carrots, red wine, beef stock, tomato paste, and the herbs.
- Stir to combine and then continue to cook on the sauté setting for about 2 minutes, scraping the bottom of the pan to loosen any browned bits and residue.
- Cancel the sauté function, lock the lid in place, and turn the steam release valve to the sealing position. Select the manual pressure cook button (high pressure) and set the timer to 35 minutes. When the time is up, let the pressure come down naturally for about 10 minutes. Then (carefully!) turn the steam release valve to the venting position to release the remaining pressure.
- While the stew is cooking, combine the flour and butter in a small bowl and knead into a smooth ball. This is called beurre manie (kneaded butter). Set aside.
- When the stew is done cooking and venting, remove and discard the herbs. Select the sauté setting again, and add the mushrooms and pearl onions to the stew. Cook for 5 minutes, or until the vegetables are tender.
- Then, stir in the butter and flour mixture and continue to cook while stirring until the sauce is thickened, about 2 minutes. Taste and adjust the seasonings as needed.
- To serve, spoon the stew into individual bowls and garnish with a sprinkling of fresh parsley. You can also serve over mashed potatoes, noodles or rice. And don’t forget the red wine!
Notes
Make-Ahead and Storage: This stew can easily be made a day or two before you plan to serve it. Just let it cool to room temperature and then store it in an airtight container in the refrigerator until ready to serve.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Pressure Cooker
Nutrition
- Serving Size:
- Calories: 369
- Sugar: 5.4 g
- Sodium: 469.3 mg
- Fat: 16.5 g
- Carbohydrates: 13 g
- Protein: 39.3 g
- Cholesterol: 116.7 mg