Instant Pot Beef Bourguignon
Servings 6 people
Instant Pot Beef Bourguignon has tender, juicy chunks of beef surrounded by carrots, mushrooms, and potatoes that are covered in a delicious gravy made of beef broth and red wine!
Ingredients
- 4 strips bacon chopped into 1” pieces
- 1½ pounds beef chuck roast cubed
- 1 teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon butter
- ½ onion diced
- 1½ cups low sodium beef broth
- ½ cup red wine Burgundy preferred
- 2 tablespoons tomato paste
- ¾ pound baby potatoes about 2 cups
- 1½ cups sliced Baby Bella mushrooms sliced (slice and then measure)
- 1 cup carrots sliced (about 2 carrots)
- 2 tablespoons fresh thyme minced
- 1½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried basil
- 1-2 tablespoon cornstarch
- Chopped Fresh parsley optional garnish
Instructions
- Using the sauté setting on your instant pot, brown the chopped bacon. Once browned, transfer to a paper towel lined plate and set aside. Drain half of the grease.4 strips bacon
- Take the diced beef chuck roast and coat it with salt and pepper. Use the leftover bacon grease in the instant pot to sauté and add beef in a single layer. Working in batches, brown all sides of the beef, but do not cook all the way through. Transfer to a plate and set aside.1½ pounds beef chuck roast, 1 teaspoons salt, ½ teaspoon pepper
- Add the butter to the instant pot with the diced onions and sauté until they soften.1 tablespoon butter, ½ onion
- Whisk the beef broth, wine, and tomato paste into the instant pot. Scrape all the browned bits from the bottom of the instant pot to incorporate all that flavor. Make sure there aren’t any pieces stuck to the bottom of the instant pot or it may read as “burn” in the middle of cooking.1½ cups low sodium beef broth, ½ cup red wine, 2 tablespoons tomato paste
- Add in the bacon and seared beef back in along with the potatoes, mushrooms, carrots, fresh thyme, garlic powder, rosemary, and basil.¾ pound baby potatoes, 1½ cups sliced Baby Bella mushrooms, 1 cup carrots, 2 tablespoons fresh thyme, 1½ teaspoon garlic powder, ½ teaspoon dried rosemary, ½ teaspoon dried basil
- Cook in the instant pot on the “Meat/stew” setting for 30 minutes and follow with instant pressure release.
- If you would like to thicken the sauce, take out ½ cup sauce, and mix it with 1 to 2 Tablespoons cornstarch. Once all of the lumps are out, add it back into the mix and turn the instant pot to sauté mode. Stir until it reaches your desired thickness.1-2 tablespoon cornstarch
- Turn off “saute” mode and plate and garnish with fresh chopped parsley, optional. Best when served warm.Chopped Fresh parsley
Notes
- Store this in an airtight container in the refrigerator for up to 4 days. Your beef dish can also be stored in the freezer for up to Three to six months for best quality.
- You can also use stew meat for this recipe if you want to decrease the prep time.
- Russet potatoes may also be used and chopped before adding.
- You can use any type of sliced mushrooms for this recipe if you don't want to use baby bella.
- Vegetable or chicken broth may be used in place of beef broth.
Nutrition
Calories: 361kcal | Carbohydrates: 18g | Protein: 27g | Fat: 19g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 750mg | Potassium: 1034mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3780IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 4mg
Find it online: www.sugarandsoul.co/instant-pot-beef-bourguignon/