ABSOLUTELY PERFECT [AND SO EASY!] BEEF BOURGUIGNON AT HOME (BEEF BURGUNDY) | SAM THE COOKING GUY

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: white wine

Non-alcoholic options are lower in calories, while white wine can be more affordable.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef has a better dietary profile, while pork can be a more budget-friendly option.

Cut the thick cut smoky bacon into pieces and cook in the pressure cooker on the browning setting until beginning to get crispy.

Cut the 2.5 pounds chuck roast into 1.5-inch pieces and season with salt, pepper, and a little flour.

Brown the beef in batches in the bacon grease, removing each batch once browned.

Add 4-5 carrots to the pot and cook for 4-5 minutes.

Add frozen pearl onions to the pot and cook for an additional 2 minutes.

Add 4 cloves of minced garlic and stir until fragrant.

Mix in 1/4 cup of tomato paste and stir to flavor the vegetables.

Pour in 1.5 cups of red wine and let it simmer for about 4 minutes to reduce.

Add 1.5 cups of beef stock, the cooked bacon, and small cremini mushrooms to the pot.

Add fresh thyme and 1 bay leaf, ensuring the beef is just covered with broth.

Lock the pressure cooker lid and set it to high pressure for 45 minutes.

After cooking, allow for a natural release for 15 minutes before manually releasing any remaining pressure.

Remove the bay leaf and switch the cooker back to sauté mode to reduce liquid.

Make a slurry with cornstarch and water, then add it to the pot to thicken the sauce.

Boil wide egg noodles, drain them, and mix with butter, garlic powder, and salt.

Serve the beef bourguignon over the buttered noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens