Instant Pot Beef Bourguignon
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Additional Time
10 mins
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Total Time
1 hr 25 mins
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Servings
6 Servings
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Calories
573 kcal
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Course
Main Course
Instant Pot Beef Bourguignon
Description
This Instant Pot Beef Bourguignon adapts a classic French stew featuring beef, bacon, vegetables, red wine, and herbs. The process begins by sautéing diced bacon to render fat and develop flavor, followed by softening onions and carrots in the bacon grease. Beef cubes are browned in batches to seal in juices before deglazing the pot to pick up browned bits. The stew assembles with beef stock, tomato paste, wine, garlic, and fresh herbs like thyme, rosemary, sage, and bay leaf, then cooks under pressure until the beef is tender.
The mushrooms are added before thickening the sauce with a mixture of flour and water to achieve a silky, rich consistency. The result is a hearty stew with layers of flavor from slow-cooked meat and aromatic herbs. Traditionally served with mashed potatoes or noodles, it makes a substantial main course suitable for cooler days or special meals.
For best results, pat the meat dry before browning to improve searing, and consider using a Red Burgundy wine such as Pinot Noir or Cabernet Sauvignon to complement the dish’s flavors. Pearl onions can be added with the mushrooms for additional sweetness and texture if desired.
Ingredients
- 6 lices Bacon uncooked, diced
- 3 tablespoons olive oil
- 1 cup carrot diced
- 1 onion sliced, large
- 3 lbs beef stew meat cut into cubes
- 2.5 cups beef stock
- ¾ cup red wine
- ¼ cup tomato paste
- 2 tsp garlic
- 3 thyme sprigs, fresh
- 3 rosemary sprigs
- 3 sage leaves
- 1 bay leaf
- 8 oz white mushrooms sliced
- 6 tbsp flour
- 6 tbsp water
Instructions
- Turn the Instant Pot to saute.
- Put the bacon bits in the pot and fry until they are cooked through. Using a slotted spoon, remove the bacon bits from the pot and leave on a paper-towel lined plate. Leave the grease in the pot.
- Add the onions and carrots into the pot and saute in the bacon grease. You may add a tablespoon of olive oil if the pot gets dry. Cook until the carrots and onions soften, then remove them from the pot.
- Add about 1 tbsp of olive oil into the pot and about ⅓ of the beef, so that it is all in one layer. Allow the beef to brown on each side. Do this in batches until all the beef is brown on the outside, adding more olive oil as the pot gets dry. Once all beef is browned, remove it to a separate bowl.
- Add a splash of beef broth into the pot. Use a wooden spoon or spatula to scrape up any brown bits stuck to the bottom of the pot. This is important so as not to get a burn notice.
- Add the rest of the broth and the wine into the pot. Then add the bacon, cooked carrots and onions, seared beef, garlic, herbs, tomato paste, and mushrooms.
- Put the lid on the pot and cook on HIGH for 45 minutes.
- When the timer is done, allow for a 10 minute Natural Pressure Release. Then Perform a Quick Release.
- Open the lid, and turn the pot to SAUTE and bring the sauce to a boil. In a small bowl, add 6 tbsp water to 6 tbsp flour and mix until the flour is dissolved, forming a slurry. Add the slurry into the stew. Allow to boil for 5 minutes on SAUTE until the sauce thickens.
- Serve with mashed potatoes, croutons, or noodles.
Notes
- Use a dry Red Burgundy wine like Pinot Noir or Cabernet Sauvignon to enhance the beef’s flavor.
- Pat beef cubes dry before browning to improve sear and prevent steaming.
- Pearl onions may be added with mushrooms for extra flavor.
- Serve this stew with mashed potatoes or noodles for a complete meal.
- This recipe is adapted from traditional oven-braised versions but made quicker with an Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 573kcal | 29% |
| Carbohydrates | 16g | 5% |
| Protein | 58g | 116% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 577mg | 24% |
| Potassium | 1382mg | 29% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3766IU | 75% |
| Vitamin C | 7mg | 8% |
| Calcium | 77mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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