Description
This ultra rich dish doesn’t need all day to simmer. Making Instant Pot Beef Bourguignon packs all the flavor in a fraction of the time.
Ingredients
Units
Scale
- 3 strips Bacon, diced
- 2 Tbsp Water
- 2 pounds Stew Beef, cut into 1/2″-1″ cubes
- 3 Tbsp Flour
- 2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 3 Tbsp Butter, divided
- 4 Carrots, diced
- 1 cup Frozen Pearl Onions
- 8 ounces Button Mushrooms, quartered
- 4 cloves Garlic, minced
- 1/2 cup Red Wine
- 1 Tbsp Tomato Paste
- 1/2 cup Beef Stock
- 1 Tbsp Cornstarch
Instructions
- Set Instant Pot to saute. Place bacon and water into the Instant Pot and let bacon cook, stirring occasionally, until it begins to brown, about 5 minutes.
- In a large bowl, combine the beef, flour, salt and pepper. Toss until the beef is evenly coated. Set aside.
- Using a slotted spoon, remove the bacon from the Instant Pot and set aside. Add 2 tablespoons of the butter, and stir in until melted.
- Add the floured beef and cook undisturbed for 3 minutes, or until the beef is lightly browned. Stir the beef, and all to cook undisturbed for another 3-4 minutes. The bottom of the pot will develop brown bits. Using a slotted spoon, place the beef back into the bowl.
- Add the remaining butter and the carrots, onions, mushrooms, garlic, and mushrooms to the Instant Pot and saute for 4 minutes.
- Add the wine, tomato paste and stock to deglaze the pot by scraping up the brown bits from the bottom. Return the browned beef to the pot and stir.
- Cover and cook at high pressure for 30 minutes. Once done cooking, let the pressure release naturally for 10 minutes, before venting to relieve all the remaining pressure.
- In a small bowl, whisk together the cornstarch and 3 Tablespoons of the broth from the beef bourguignon until well combined. Add the mixture to the pot and set the Instant Pot to saute, letting the mixture simmer for 5 minutes and thicken slightly.
- Serve immediately with crusty bread for soaking up the deliciousness at the end.
Notes
Original Recipe from Mesidy Rivera’s Weeknight Gourmet Dinners cookbook