This pressure cooker beef bourguignon has all the right flavors and is inspired by Julia Child’s beef stew with red wine and has tender, fall apart beef chunks. Easy and fast because its made in an Instant Pot but with the same flavors!
- 1 tablespoon Oil
- 1 tablespoon Butter
- 1 Kg/ 2 pounds Beef Chunks (I used chuck)
- 6 Bacon Strips, cut into small pieces
- 1 tablespoon chopped Garlic
- 2 cups peeled Pearl Onions
- 2 cups Button Mushrooms, halved
- 2 Carrots, thickly sliced diagonally
- 2 cups dry Red Wine
- 1 1/2 cups Chicken or Beef Broth
- 1 tablespoon dry Thyme
- 1 Bayleaf
- 2 tablespoons Tomato Paste
- 2 tablespoons Corn Flour
- Salt and Pepper to taste
- Sear the beef: In a pan, heat oil and butter and brown the beef on high heat in batches. It’s important not to overcrowd the pan, and keep the heat really high so that the beef browns without cooking on the inside. Once all the beef is browned, set it aside.
- Saute: In the same pan, add bacon and cook it for 2-3 minutes till cooked, but not crispy. Remove the bacon and blot out half the fat with a paper towel. Add the garlic, pearl onions, mushrooms and carrots and cook on high heat for a minute or two while tossing them around in the pan. Turn on the saute function on the Instant pot and transfer the veggies to the IP.
- Deglaze the pan: Keep the pan turned on and add half the wine. The wine will start bubbling along the edges. Use a spoon to scrape off the bits stuck to the bottom and simmer for five minutes.
- Pressure Cook: Add the wine from the pan, beef, remaining wine, broth, thyme, bayleaf, tomato paste, salt and pepper to the Instant Pot. Turn the vent to sealing and lock the lid in place. Pressure cook on Manual for 40 minutes. Once the stew is cooked, release the pressure manually. In a bowl whisk together cornflour and 1/4 cup water. Turn on the saute function and stir in the cornflour mixture. Simmer for 5-7 minutes till the stew thickens. Stir in the bacon and serve this pressure cooker beef bourguignon over mashed potatoes.
Cut of Beef: Its best to use sinewy beef that is well marbled like chuck, shoulder or shin. The marbling adds flavour and produces a naturally gelatinous stew because it’s rich in connective tissue.
Size of Beef Chunks: I like to cut the chunks into 1.5 inch size because anything smaller shrinks a bit once its cooked and this size keeps the beef juicier.
Carrots: Carrots are really optional in the recipe but I love the flavour and you can mash the carrots into the stew as you eat which is just plain delicious!
Choose the right wine: Never cook with wine that’s labelled ‘cooking wine’ for this pressure cooker beef bourguignon (actually anything) because its much sweeter and really tastes bad. I would recommend a dry red wine like merlot or shiraz or even a burgundy which is what is used originally in the stew. Don’t ever cook with wine that you wouldn’t normally drink because as the wine cooks down, the flavors come out.