Instant Pot Beef Burgundy
User Reviews
4.6
Instant Pot Beef Burgundy
Description
Beef Burgundy begins with searing seasoned beef cubes in olive oil within an Instant Pot to develop a brown crust. Butter is then used to sauté mushrooms and onions until softened and browned, before adding garlic and tomato paste for additional depth. Red wine and beef broth, along with bay leaves and thyme, build a fragrant cooking liquid.
The beef is returned to the pot and pressure cooked to tenderize the meat rapidly. After cooking, the sauce is thickened by simmering with a cornstarch slurry to reach a luscious consistency. Fresh parsley sprinkled on top adds a touch of color and brightness.
The dish suits a comforting main course paired with starches or vegetables. Leftovers reheat well by simmering gently to restore warmth and texture. Beef Burgundy freezes well for longer storage and benefits from thawing before reheating.
Ingredients
- 2 tablespoon olive oil
- 2 pounds beef chuck roast, sirloin, or other types of stewing beef, cubed
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 tablespoon butter unsalted
- 8 ounce cremini mushrooms halved
- 1 medium white onion diced
- 4 cloves garlic minced
- 2 tablespoon tomato paste
- 750 ml red wine 1 bottle, Burgundy, Cabernet Sauvignon, Pinot Noir, or Zinfendel.
- 1 cup beef broth low sodium
- 2 bay leaf
- 2 prigs thyme fresh
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon parsley freshly chopped
Instructions
- Sear beef: Heat the olive oil in your Instant Pot on the sauté setting. Season the cubed beef generously with salt and pepper. Sear the beef cubes until browned on all sides, then remove the beef from the pot and set aside.
- Sauté veg: Melt the butter in the pot then add the mushrooms and onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the mushrooms begin to brown. Add the garlic, cook for 30 seconds, then mix in the tomato paste. Cook for another 1-2 minutes.
- Pressure cook: Add the wine, broth, bay leaves, and thyme. Stir everything together well. Add the beef back to the pot. Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Cook for 25 minutes on high pressure, then let the pressure release naturally for 10 minutes before quick releasing the remaining pressure.
- Thicken: Turn the sauté setting on and bring the mixture to a bubble. Let it simmer for 10-15 minutes to reduce slightly. Whisk the cornstarch and water together to create a slurry, then add the slurry to your Instant Pot. Mix well and allow the sauce to thicken. You can add more slurry if you'd like the sauce thicker.
- Finish: Taste for salt and pepper and season as needed. Garnish with parsley and serve over mashed potatoes or noodles.
Notes
- Store leftover beef burgundy in an airtight container refrigerated for 3-4 days; reheat by simmering on stovetop or microwaving.
- Add a splash of water or broth while reheating if the sauce becomes too thick from reduction.
- Frozen leftovers keep well for 4-6 months; thaw overnight if possible before reheating for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 496kcal | 25% |
| Carbohydrates | 10g | 3% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 603mg | 25% |
| Potassium | 1003mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
