Instant Pot Beef Bourguignon
No knife needed, spoon tender, and so much flavor. You can't go wrong with this Instant Pot Beef Bourguignon, and it's EASY.
Ingredients
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 2-2 1/2 pounds chuck beef roast cut into 1-inch cubes, stew meat or bottom round roast also work well
- 2 bacon slices diced
- 2 tablespoons oil
- 1 1/2 cup good dry red wine, such as Chianti or Pinot Noir
- 10 1/2 ounce beef broth (1 can)
- 3 cups baby carrots
- 4 russet potatoes, quartered (optional)
- 2 cups baby Bella mushrooms sliced
- 1 bunch fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 6 shallots halved or a jar pearl onions (drained)
- 4 garlic cloves, thinly sliced
- 1 Tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 tablespoons minced fresh Italian parsley (optional)
- salt and pepper to taste
Instructions
- Combine flour, salt, and pepper and coat all sides beef cubes, either in a bowl or shake in a large zip top bag.
- Sauté bacon in cooker, and cook, stirring constantly, so you get enough bacon fat to add the beef cubes. Remove the bacon and set aside. (If you need to, add 2 tablespoons more oil).
- Brown the outside of the beef cubes in batches turning to seal the juices in (about 3 minutes) transfer seared beef to a plate and set aside.
- Add the garlic and tomato paste and sauté for a minute. Add the wine and stir to deglaze and stir up any little brown bits. Let it come to a simmer and cook for about 3 to 4 minutes, until wine is slightly reduced.
- Add the beef broth, Worcestershire sauce, thyme, Italian seasoning, bay leaves, and reserved seared beef, along with all the bacon, carrots, shallots, potatoes and mushrooms.
- Add the lid and secure to lock position and put vent valve in closed position. Select Meat/Stew - high pressure and set for 25 minutes cook time. (Not counting amount of time for building pressure)
- Allow the pressure to release naturally for 8-10 minutes. Using tongs or long handle spoon, open the vent valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).
- Remove bay leaves, taste, and season with additional salt and pepper if needed and garnish with fresh parsley, if desired.