Instant Pot Beef Bourguignon
User Reviews
4.6
Instant Pot Beef Bourguignon
Description
Instant Pot Beef Bourguignon takes traditional French beef stew components like chuck roast, bacon, carrots, onions, mushrooms, and fresh herbs and adapts them for pressure cooking. Bacon is first rendered crisp for flavor, then beef cubes are seared to develop a crust before simmering with aromatic vegetables and liquids. The addition of tomato paste and flour thickens the sauce, while red wine adds depth and acidity. Herbs such as thyme and rosemary infuse the dish with an earthy aroma.
The finished stew offers tender beef pieces that pull apart easily, surrounded by softened carrots, mushrooms, and onions in a glossy, intensely flavored sauce. The richness of butter and cornstarch slurry at the end gives the sauce a velvety texture.
This beef bourguignon can be served on its own or paired with hearty sides like mashed potatoes or crusty bread to soak up the sauce. It fits well into a cozy dinner setting, presenting deep flavors with a home-cooked feel.
According to the notes, leftover beef bourguignon can be cooled and frozen in portions, preferably flat to allow quick thawing. It can be reheated gently, even in simmering water if sealed in appropriate bags. The recipe also allows substituting additional beef stock for the red wine if desired.
Ingredients
- 6 lices Bacon diced, thick-cut
- 3 pounds chuck roast beef cut into 2-inch cubes
- 3 carrot cut into 2-inch pieces, large
- 1 yellow onion medium dice, medium
- 8 ounces baby bella mushrooms cleaned and quartered, fresh
- 3 thyme leaves stripped from the stem (or 3 tsp dried thyme, sprigs, fresh
- 1 rosemary leaves chopped fine (or 1 tsp dried rosemary, fresh sprig
- 4 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup red wine 240 mL
- 2 cups beef broth low-sodium, 480 mL
- 3 tbsp tomato paste
- 2 tbsp cornstarch
- 2 tbsp water cold
- 4 tbsp butter chopped
- salt Kosher salt and freshly cracked, to taste
- black pepper Kosher salt and freshly cracked, to taste
Instructions
- Set your Instant Pot to sauté mode adjusted to medium heat (the middle light). Fry the bacon in the pot until somewhat crisp and the fat is rendered out. Use a slotted spoon to transfer the cooked bacon to a plate and set aside.
- Add the cubed chuck to your Instant pot in batches so that you don't overcrowd the pot, and sear 3-4 minutes, using tongs to turn the meat and sear all sides. If the beef doesn't pull away, do not force it. When the brown crust is formed, it will release from the Instant Pot. Remove each batch of beef to a large, clean bowl once seared. Set aside.
- Add onions, carrots, and mushrooms to the pot. Add a drizzle of vegetable oil if needed so the vegetables don't burn. Stir on occasion to ensure all the vegetables get cooked for about 3 minutes, or until the onions are turning golden.
- Add in chopped herbs, tomato paste and garlic, stir in and let cook for a minute until garlic is fragrant. Add in flour, stir it in well, then let that cook for a minute or two to get the raw flavor out.
- Pour in red wine and beef broth to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid.
- Add the bacon and beef back into the Instant Pot. Make sure to also add in all the accumulated juices from the beef as well. Cover the Instant Pot with its lid and set it to Manual for 45 minutes.
- Once done, let it naturally release for 10 minutes (do not touch the vent at all, allow the Instant Pot to naturally depressurize) then carefully switch valve to VENT and quick release until the steam stops. Once the float valve drops, carefully remove the lid.
- Stir together cornstarch and water to create a slurry.
- Set to SAUTE again, on low, stir in cornstarch slurry, and stir in the pats of butter one at a time until the gravy is thickened.
- Taste, then season with kosher salt and black pepper as needed. Serve hot over mashed potatoes, egg noodles, or crisp, toasted bread.
Notes
- You can replace red wine with extra beef stock to adjust flavor or dietary preferences.
- Freeze cooled beef bourguignon in flat, freezer-safe bags for convenient portioning and faster thawing.
- Reheat frozen portions gently; sous vide or simmering water works if using sealed bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 563kcal | 28% |
| Carbohydrates | 11g | 4% |
| Protein | 47g | 94% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 17g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 165mg | 55% |
| Sodium | 604mg | 25% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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