Instant Pot Beef Bourguignon | French Beef Stew

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 bacon into fine pieces and set the Instant Pot to the sauté function.

Add the bacon to the pot and cook until crispy, scraping any sticking grease with a wooden spoon.

Remove the bacon with a slotted spoon and drain on paper towels, leaving the grease in the pot.

Add the sliced sweet onion and 1 cup of sliced carrots to the pot and sauté until softened.

Remove the sautéed vegetables from the pot and set aside.

Add 1 tablespoon of olive oil to the pot and brown one third of the 3 pounds of stew beef in a single layer, searing the outside.

Once browned, remove the beef and repeat with the remaining beef in batches, ensuring not to cook it all the way through.

Pour a splash of beef broth into the pot and scrape up any brown bits from the bottom.

Add the remaining 2.5 cups of beef broth, the sautéed carrots and onions, 8 ounces of sliced white mushrooms, 3/4 cup of red wine, 1/4 cup of tomato paste, and 2 teaspoons of chopped garlic to the pot and mix well.

Add the reserved bacon bits and the browned beef back into the pot.

Top with 3 sprigs of rosemary, 3 sprigs of thyme, 3 sage leaves, and 1 bay leaf.

Seal the lid and cook on high pressure for 40 minutes, then allow a natural release for 10 minutes before manually releasing the remaining pressure.

Turn the pot back to the sauté function to thicken the sauce with a mixture of 6 tablespoons of flour and 8 tablespoons of water.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens