Instant Pot Beef Bourguignon
Tender chunks of melt-in-your-mouth beef simmered in a red wine sauce with fresh vegetables make this Instant Pot Beef Bourguignon irresistibly good.
Servings: 6 people
Equipment
Ingredients
- 3 lb beef chuck cubed
- 2 tbsp olive oil
- 6 slices bacon chunks
- 2 cups crimini mushroom halved
- 8 oz pearl onions whole
- 6 carrots chunks
- 1 lb baby potatoes whole
- 1/4 cup all-purpose flour (GF)
- 2 cups red wine
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 onion diced
- 4 cloves garlic minced
- 2 bay leaves
- salt and pepper to taste
- fresh thyme
- fresh cilantro
Instructions
- Season beef with a generous amount of salt and pepper. This is the only time we'll be seasoning the dish so be generous. Set aside.
- Turn your instant pot on sauté mode. Heat the oil. Toss in the beef and sauté until browned (about 10-12 minutes). Transfer beef to a plate.
- To the pot add bacon and cook until crispy (about 4 minutes). Transfer bacon to a plate.
- To the greased pot add diced onions and garlic. Sauté until softened.
- Stir in tomato paste and then flour. Mixture will soon become dry.
- Add red wine, whisk to combine ingredients. Let wine reduce to about half (about 3 minutes).
- Stir in beef broth and whisk.
- Add beef and bacon back into the pot. Top with fresh thyme and bay leaves.
- Top beef with all the veggies. That's the potatoes, carrots, mushroom and pearl onion. Don't mix or stir at this point. Let the veggies sit on top of the beef.
- Cover the instant pot, lock valve and cancel sauté mode.
- Cook Beef on high pressure for 50 minutes. When done allow all pressure to release naturally.
- Garnish beef bourguignon with fresh cilantro and serve.
Nutrition
Calories: 670kcal | Carbohydrates: 33g | Protein: 49g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 728mg | Potassium: 1685mg | Fiber: 5g | Sugar: 8g | Vitamin A: 10308IU | Vitamin C: 24mg | Calcium: 108mg | Iron: 7mg