Instant Pot Boeuf Bourguignon
User Reviews
5
Instant Pot Boeuf Bourguignon
Description
This recipe prepares Boeuf Bourguignon using an Instant Pot to speed up traditional braising. Bacon is cooked first to render fat and crisp, followed by browning seasoned stew beef. Onions, carrots, garlic, thyme, and bay leaves are sautéed with the rendered bacon fat, then flour is sprinkled to coat the vegetables and help thicken the sauce. Red wine and tomato paste are added, followed by the beef, bacon, stock, and seasoning before sealing the pot to pressure cook.
After 45 minutes under high pressure, the beef becomes tender, soaking up the rich broth's depth and the flavors of the aromatics. Mushrooms are added in the final stage or cooked with the stew, complementing the savory profile. The sauce thickens and develops robust character from the wine, stock, and slow-infused herbs despite being prepared quickly in the Instant Pot.
This stew benefits from serving hot with crusty bread, mashed potatoes, or buttered noodles to absorb the flavorful sauce. It works well for family dinners when time is limited but rich comfort food is desired.
Ingredients
- 6 trips Bacon
- 1½ kg (3lbs) beef stewing
- 2 onion chopped (approximately 2 cups
- 4 carrot peeled and sliced (approximately 2 cups
- 4 prigs thyme fresh
- 2 bay leaf
- 6 garlic crushed, cloves
- 2 tbsp flour
- 2 cups red wine
- 2 tbsp tomato paste
- 2 cups beef stock
- 300 g (10oz) mushrooms halved
- salt to taste
- black pepper to taste
Instructions
- Slice the bacon into strips then saute in the Instant Pot (set to Saute mode) until crisp and golden. Remove and set aside.
- Pat the beef dry with paper towels (this will allow the beef to brown nicely) and season with salt and pepper. Brown the beef in the IP in batches.
- While the beef is browning, peel and slice the carrots, chop the onion and crush the garlic.
- Remove the browned beef from the IP and add the onion, carrots, thyme and bay leaf.
- Cook for a few minutes until fragrant then add the garlic.
- Saute for a minute then sprinkle in the flour. Stir to coat the vegetables then pour in the wine and add the tomato paste.
- Bring to a simmer then add the beef and bacon back into the pot and top with the stock. Season with salt and pepper then secure the lid of the Instant Pot, making sure the vent is set to sealing position.
- Cook the Boeuf Bourguignon for 45 minutes on high pressure.
- Quick release the pressure after 45 minutes.
- Make sure the beef is tender, if not, cook for another 10-15 minutes on high pressure.
- Add the mushrooms and test the seasoning. Adjust if necessary.
- Secure the lid and cook on high pressure for another 5 minutes.
- Quick release the pressure, season to taste and serve with mashed potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 25g | 50% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 2g | 100% |
| Cholesterol | 89mg | 30% |
| Sodium | 278mg | 12% |
| Potassium | 839mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5184IU | 104% |
| Vitamin C | 7mg | 8% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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