Instant Pot Beef Bourguignon

by | May 28, 2017

Instant Pot Beef Bourguignon

by | May 28, 2017

No trip to France would be complete without the classic Beef Bourguignon (I have SUCH trouble pronouncing this word for some reason).  It’s basically the richest, most flavorful beef stew you’ll ever have and it’s my favorite one for the Instant Pot.  No wonder Julia Child made it so world renowned!  I guarantee once you try it, this is going to be your #1 go-to for a beef stew from now on!

  • 2 pounds of beef round, cut into cubes (like the beef you’d use for beef stew – many markets already have it prepared this way)
  • 1/2 cup of flower mixed with a few pinches of salt and pepper, for dredging the beef
  • 4 strips of bacon, cut into tiny pieces
  • 2 tsp (1/4 stick) of salted butter
  • 1 tbsp of crushed garlic
  • 1 tbsp of tomato paste
  • 1.5 cups of a dry red wine (I used a Pinot Noir – but it must be a dry red), divided in half
  • 1 cup of beef broth (I used 1 tsp of Beef Better Than Bouillon + 1 cup of water)
  • 1 bay leaf
  • 2 cups of pearl onions (I used 15 ounce jar, drained)
  • 8 ounces of sliced mushrooms (I used white but you can use Cremini/Baby Bella instead)
  • 1 tsp of dried tarragon
  • 1 tsp of dried thyme
  • 2 tbsp of cornstarch + 2 tbsp of water to form a slurry

Aligot or mashed potatoes or cauliflower purée/mash makes a GREAT side as well as some french bread!

  1. Dredge all the beef cubes in the flour mixture and set aside
  2. On the Instant Pot, hit “Sauté” and “Adjust” so it’s on the “More” setting and wait for it to read “Hot”
  3. Add the butter so it’s melted and then add the bacon and garlic. Stir and let cook for a few minutes until the bacon begins to get crispy, stirring occasionally (It’s okay if the bottom of the pot begins to look like it’s burning. All of this will be deglazed later and the flavor that’s cooking up right now is amazing and key to the recipe!)
  4. Once crispy, add the beef to the pot and cook so it’s just very lightly browned (about 2 minutes of mixing around)
  5. Add half of the wine (3/4 cup), the beef broth, tomato paste, pearl onions mushroom, thyme and tarragon. Stir and secure the lid
  6. Hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 15 minutes. Quick release when done
  7. After removing the lid, hit “Keep Warm/Cancel” and then hit “Sauté” so it’s on the “More” setting and stir in the remaining 3/4 cup of red wine
  8. Once it begins to bubble, stir in the cornstarch slurry, mix well and let it bubble for about 2-3 minutes so the wine burns off and the sauce thickens a bit. Then hit “Keep Warm/Cancel” so it’s on the warm setting. Once the bubbling dies down, transport to a serving dish and serve!
  9. Bon Appetit!

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