Beef bourguignon—also known as beef burgundy—is one of France's most famous dishes. This Instant Pot beef bourguignon is remarkably fast and easy, and it offers all the fabulous flavor of a long-simmered stew. The stew gets its rich flavor—and its name—from a generous amount of red wine, along with beef stock and a variety of herbs.
- 3/4 cup onions (or shallots, chopped)
- 4 strips bacon (diced)
- 1 tablespoon vegetable oil
- 2 pounds beef chuck (cut into 1-inch pieces)
- 1/2 teaspoon kosher salt (plus more, to taste)
- 1/4 teaspoon black pepper
- 3 cloves garlic (minced)
- 2 carrots (peeled, cut into 2-inch slices)
- 1 1/2 cups red wine (such as pinot noir, cabernet sauvignon, or merlot)
- 1 1/2 cups beef stock (preferably unsalted)
- 1/2 teaspoon beef base (or beef bouillon granules)
- 2 bay leaves
- 3 sprigs fresh parsley (plus extra for garnish)
- 2 sprigs fresh thyme
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 2 tablespoons butter (softened)
- 6 ounces mushrooms (quartered)
- Optional: 1 cup pearl onions
Gather the ingredients.
Select the sauté function (medium/normal) and add the onion and bacon to the Instant Pot. Cook until the bacon is browned, stirring frequently. Remove the bacon and onions to a plate and set aside.
Add the vegetable oil to the Instant Pot. Dry the beef cubes with paper towels and add them to the pot; brown on all sides. Alternatively, you may choose to sear the beef in a skillet over medium-high heat. Add the salt and pepper.
Add the minced garlic to the beef and continue to cook for 1 minute longer.
Add the bacon and onions back to the pot along with the carrots, red wine, beef stock, beef base, and the bay leaves. Tie the herb sprigs together with a piece of kitchen twine and add them to the pot. Stir in the tomato paste. Continue to cook on the sauté setting for about 2 minutes, scraping the bottom of the pan to loosen any browned bits and residue.
Cancel the sauté function and lock the lid in place. Turn the steam release valve to the sealing position and select the pressure cook or manual button (high pressure). Set the timer to 35 minutes. When the time is up, let the pressure come down naturally for 10 minutes, then carefully turn the steam release valve to the venting position to release the remaining pressure.
Meanwhile, combine the flour and butter in a small bowl; knead to form a smooth beurre manie. Set aside.
Remove and discard the bay leaves and herb sprigs. Choose the sauté setting and add the mushrooms and pearl onions (if using) to the stew. Cook for 5 minutes, or until the vegetables are tender. Stir in the butter and flour mixture and continue to cook, stirring, for 2 minutes, or until thickened. Taste and adjust the seasonings as needed.
Serve beef bourguignon over hot cooked noodles, rice, or mashed potatoes. Garnish with parsley, if desired.
- Carrots cooked in the pressure cooker become quite soft. If you would like some firm carrots in your stew, steam, or boil an extra sliced or diced carrot separately just until crisp-tender. Add the steamed carrots to the stew along with the mushrooms and pearl onions.