Instant Pot Beef Burgundy

This, comforting, hearty, beef stew is a favorite of ours through the winter months, and I love to serve it up for company, or a special occasion, because of its classy presentation and delicious flavor.  In France it is called "Boeuf Bourguignon, which gives it such a gourmet sound, doesn't it? But no need to be intimidated about making this dish, it is simply a beef stew made with red wine.  It can be made to braise in your oven for several hours, or done quickly with an Instant Pot or Electric Pressure Cooker as I am making in this recipe.

The Beef is so flavorful and tender, and perfectly paired with the beautiful broth  that is slightly thickened, from the added flour in the cooking process. It becomes even more flavorful after a day or two in the refrigerator, so it is wonderful warmed up as left overs, or frozen for a later meal.

Serve it over egg noodles or mashed potatoes, with a big piece of  sourdough garlic bread, and you will not be disappointed.

Perfect Comfort Food, but elegant enough for the best occasions. 

One of the things I love about the Instant Pot, is that you have the ability to brown in the pot before you begin slow cooking, or pressure cooking, which makes things simple when most or all of the cooking can be done in one pot.

Set the Instant Pot on the  “Sauté” setting.  Add half the butter and the chopped bacon into the Instant Pot;  Cook until the bacon begins to get crispy, stirring occasionally. 

 When the bacon is lightly crisp, add the diced onions and minced garlic. 

 Continue to saute until the onions are wilted and just beginning to brown.

Using a slotted spoon, remove the onion and bacon mixture to a bowl, and set aside.

To the pot, add the olive oil, and allow it to heat for a minute or two,  then add the cubed meat and  brown on all sides.

Once the meat is browned, add the flour, salt and pepper and stir to coat the meat.

Add  the beef broth,

 as well as the wine, and tomato paste and stir until well combined.  Stir and scrape sides and bottom of the pot, making sure all of the flour has been stirred into the broth thoroughly, so that none is left to stick to the bottom of the pot, which can burn while pressure cooking.

Add the onions and bacon mixture back into the pot.

Press cancel to stop the Saute function.

Add the carrots.

 Add herbs. 

Stir to combine.   

Place the lid onto the Instant Pot.

Press the Manual setting and set the timer at 40 minutes. Leave to cook until the timer shows 5 minutes remaining.

When Pressure cooker has only 5 minutes remaining, prepare the mushrooms  by sauteeing the  mushroom halves/quarters on medium high heat, in the remaining butter, until lightly browned.  

Set to the side.

When Pressure cooker has finished cooking, press the cancel/keep warm button and then manually release the steam (as shown in the instruction manual). Spoon the Beef Burgundy into an oven safe serving bowl and add the mushrooms. Place in oven and broil for 10 - 15 minutes to give it a nice browning.

Instant Pot Beef Burgundy

Ingredients:

4 Tablespoons of butter, divided
1 tablespoon olive oil

4 slices bacon, diced

1 large onion, diced
3 cloves garlic, smashed, peeled and diced
3 pounds beef  (chuck roast, or any stewing beef) cut into 2-inch cubes
3 tsps Himilayan salt
1/2 tsp freshly ground black pepper

1/2 cup flour
4-5 medium sized carrots, peeled and sliced into 1-inch chunks
1 cup red wine

2 cups beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 teaspoon fresh parsley, (1/2 teaspoon dried)
1 pound fresh mushrooms stems discarded, tops halved or quartered

Serve over:

Mashed potatoes or cooked egg noodles

Instructions:

1. Prepare ingredients and set aside.
2. Set the Instant Pot on the  “Sauté” setting.
3. Add half the butter and the chopped bacon into the Instant Pot; Cook until the bacon begins to get crispy, stirring occasionally. 
4. When the bacon is lightly crisp, add the diced onions and and minced garlic and continue to saute until the onions are wilted and just beginning to brown.
5. Using a slotted spoon, remove the onion and bacon mixture to a bowl, and set aside.
6. To the pot, add the olive oil, and allow it to heat for a minute or two,  then add the cubed meat and  brown on all sides.
7. Once the meat is browned, add the flour, salt and pepper and stir to coat the meat.
8. Add the wine, the beef broth, and tomato paste and stir until well combined. 
9. Add the onions and bacon mixture back into the pot.
10. Press cancel to stop the Saute function.
11. Add the carrots and thyme and stir to combine.
12. Place the lid onto the Instant Pot.
13. Press the Manual setting and set the timer at 40 minutes. 
14. When Pressure cooker has only 5 minutes remaining, prepare the mushrooms by sauteeing the  mushroom halves in the remaining butter, until lightly browned.  Set to the side.
15. When Pressure cooker has finished cooking, press the cancel/keep warm button and then manually release the steam (as shown in the instruction manual).
16. Spoon the Beef Burgundy into an oven safe serving bowl, add salt and pepper at this point if you need more. 
17. Top with the sauteed mushrooms.
18. Place the Beef Burgundy into the oven and broil about 10- 15 minutes, to give the dish a nice browning.  
19. Garnish with fresh parsley or thyme and serve over mashed potatoes or egg noodles. 
20. Delicious served with fresh sourdough garlic bread.
21. Enjoy.

Note:  if you like your carrots to be a little firmer, do not put them into the pot until the end; reserve about 2 cups of the sauce in the pressure cooker ( after the rest is removed: step 16), add the carrots. Put the lid on and hit the manual button.  Set the time for 6 minutes. When timer has finished, manually release the steam. Add the carrots and the remaining sauce to the serving dish, and stir to distribute ingredients evenly.  Finish with steps 17 - 19.

Bon Appetite!