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Instant Pot Beef Bourguignon Recipe

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This Instant Pot Beef Bourguignon is a rich and hearty French stew perfect for cozy nights or elegant dinners. Tender chunks of beef are browned and pressure cooked with mushrooms, carrots, pearl onions, and a flavorful blend of red wine, beef broth, cognac, and herbs, resulting in a deeply savory and comforting meal.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: French

Ingredients

Meat

  • 1-2 pounds beef (beef chuck, round eye, or rib eye), cut into 2-inch cubes

Vegetables

  • 8 ounces Baby Bella mushrooms, halved
  • 1 large carrot, chopped into 1-2 inch thick pieces and halved
  • 4 large garlic cloves, minced
  • 1 medium red onion, diced into chunky pieces
  • 8 ounces pearl onions, peeled and halved
  • 1 tbsp fresh thyme leaves

Liquids & Sauces

  • 1 cup beef broth
  • 1 cup red wine (Cabernet Sauvignon)
  • 1/4 cup cognac
  • 2 tbsp Worcestershire sauce
  • 2 tbsp tomato paste

Other

  • 5 tbsp butter (divided)
  • 5 tbsp flour (divided: 2 tbsp for dredging, 3 tbsp for slurry)
  • 1 tsp salt (plus 1 tsp for dredging)
  • 1 tsp pepper (plus 1 tsp for dredging)
  • 1/8 tsp smoked Spanish paprika
  • 1/2 tsp garlic powder
  • 1/8 tsp cayenne pepper

Instructions

  1. Prepare Vegetables: Chop the baby bella mushrooms in half, slice the carrot into thick pieces then halved, mince garlic cloves, de-leaf the thyme, peel and half the pearl onions, and dice the red onion into chunky pieces. Set each aside separately.
  2. Cube the Beef: Cut the beef into large 2-inch cubes ensuring they are chunky for optimal texture in the stew.
  3. Sauté Mushrooms: Set the Instant Pot to 'Sauté' on high. Add 2 tbsp butter, coat the pot's bottom, place mushrooms cut-side down and brown them for 6-8 minutes without flipping. Remove and set aside.
  4. Sauté Carrots: Add 1 tbsp butter, place carrots flat-side down, and brown for 6-8 minutes. Remove and set aside.
  5. Sauté Pearl Onions, Garlic & Thyme: Add pearl onions cut-side down and brown for 5 minutes. Then add garlic and thyme, stir gently and cook until fragrant and onions are cooked through. Remove and set aside (these will be added later after pressure cooking).
  6. Dredge Beef: In a bowl, toss beef cubes with 2 tbsp flour, 1 tsp salt, and 1 tsp pepper until thoroughly coated.
  7. Burgundy Beef Browning: Add 1 tbsp butter to the pot. Brown beef cubes in batches for 5 minutes each side. Avoid overcrowding for even browning. Once done, press 'Cancel'. Pour in 1/4 cup cognac to deglaze, scraping any browned bits off the pot bottom.
  8. Make Broth Mixture: In a measuring cup, mix 1 cup beef broth, 1 cup red wine, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, 1 tsp salt, 1 tsp pepper, 1/8 tsp smoked Spanish paprika, 1/2 tsp garlic powder, and 1/8 tsp cayenne pepper.
  9. Pressure Cook: Pour broth mixture into the Instant Pot. Add browned mushrooms, carrots, and diced red onion. Stir gently. Lock lid and set Instant Pot to 'Pressure Cook' on high for 20 minutes.
  10. Release Pressure and Thicken: Carefully release pressure using the valve. Meanwhile, mix 3 tbsp flour with 1/4 cup water to make a slurry. After depressurizing, open lid, stir in the flour slurry to thicken the stew.
  11. Add Pearl Onions & Finish: Stir pearl onions with garlic and thyme back into the pot. Taste and adjust seasoning with salt and pepper as needed. Serve warm with mashed potatoes, noodles, or rice.

Notes

  • You can use a sauté pan for browning the vegetables and beef instead of the Instant Pot if preferred, then transfer everything to the Instant Pot for pressure cooking.
  • The separate browning of vegetables enhances their flavor and texture prior to pressure cooking.
  • Using the flour slurry after pressure cooking helps to thicken the stew to a perfect consistency.
  • This dish pairs excellently with mashed potatoes, buttered noodles, or fluffy rice for a complete meal.
  • Leftovers taste even better the next day as flavors meld.

Find it online: https://zaracooking.com/instant-pot-beef-bourguignon-recipe/