Instant Pot Beef Bourguignon Recipe
Instant Pot Beef Bourguignon with red wine and stew meat, vegetables and seasonings turns out amazingly tender and flavorful! You've gotta' give this a whirl.
Servings: 6
Equipment
Ingredients
- 3 lbs chuck roast or stew meat, cut into bite size chunks
- 4 slices bacon diced
- 2 tbsp olive oil
- 3 cup red wine dry
- 2 tbsp tomato paste
- 2 tbsp all purpose flour
- 1 small onion sliced
- 5 small carrots peeled, cut into large chunks
- 3 tbsp minced garlic
- 3 cup beef broth
- 1 tsp rosemary
- 1 tsp thyme
- 2 large bay leaves
- 1 tbsp butter
- 1 pkg mushrooms 6 oz. shitake, sliced
- 1 pinch salt
Instructions
- Add olive oil and bacon to the pressure cooker and saute until the bacon cooks all the way. Remove bacon from the pot.
- Add beef to the pot and brown on all sides. Pour in the wine, scrape the bottom of the pan to deglaze it and remove stuck on pieces of meat. Simmer for 6 minutes, allowing the wine to reduce.
- Whisk in the flour and tomato paste until liquid is smooth. Add in cooked bacon and beef, onions, carrots, garlic, beef broth, mushrooms, seasonings and butter.
- Close lid that is not attached and steam valve and set to high pressure for 45 minutes. Then allow for a 10 minute natural release.
- If you want sauce to thicken further, remove meat, set pot to saute again and allow to bubble and reduce so sauce thickens.
- Serve
Nutrition
Serving: 3oz | Calories: 688kcal | Carbohydrates: 14g | Protein: 49g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 171mg | Sodium: 829mg | Potassium: 1362mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8677IU | Vitamin C: 7mg | Calcium: 78mg | Iron: 6mg