Beef chunks cooked in red wine (burgundy) and flavored with fresh herbs for a deliciously addictive beef stew that comes out melt-in-your-mouth-tender in no time because it’s all done in the instant pot!
It’s been a bit chilly of late and we had a lot of rain. When this happens my family and I, collectively, crave comfort food!
For us, there is nothing more delicious than a good hearty stew served with either potatoes or rice. And when it comes to beef stew, my number one favorite has got to be Beef Burgundy otherwise known as Beef Bourguignon!
How can you not love it? Big chunks of beef (I prefer huge cubes of beef rather then teeny-tiny pieces!), cooked in red wine and then flavored with fresh herbs and mushrooms!
What’s not to love? Do you know what guarantees even more depth of flavor in this famous stew? Searing the beef beforehand. It’s truly worth the extra effort as it brings out the flavor of the meat so your stew would never be bland.
What’s even better it’s made in the instant pot so you cook it in no time without having to wait 8 hours if you use the slow cooker.
We love to have this with rice. I know, I know it may sound weird because this is French and probably not paired with rice in France.
But I am Asian and I need my rice all the time! Seriously, I think it’s so good with rice because this is such a robust stew and eating it with rice which absorbs all its yummy flavors makes it an absolutely perfect meal!
Try it next time instead of bread, noodles, or potatoes – you will see what I mean!
Instant Pot Beef Burgundy (Beef Bourguignon)
- 2.2 lbs stewing Beef (pref. chuck steak or roast), cubed (1.5 inch in size)
- Salt and Pepper, to taste
- 1 tbsp Olive Oil
- 4 streaky Bacon strips, chopped
- 2 medium Onions, chopped
- 3 cloves Garlic, peeled and crushed
- 8 oz Burgundy or red wine
- 1 fresh Bouquet Garni, fresh bay leaves, thyme and rosemary tied together with a string or placed in a pouch
- 1 tbsp cornstarch, diluted with 1 tablespoon water
- 12 oz fresh mushrooms (like mini-Bella), chopped
- Liberally season the beef cubes with salt and pepper. Select the saute setting on the instant pot and heat a little oil. Add the chopped bacon and cook just until they begin to render their fat. Remove the bacon bits and set aside. Add the cubed beef and sear in batches to avoid overcrowding the meat. Place the beef cubes on a large platter as you finish browning the beef. Searing is worth the work to add more depth of flavor.
- Quickly, sauté the onions and garlic in the remaining fat in the pan for 2-3 minutes. Scrape all that yummy brown bits in there.
- Return the meat to the instant pot and mix well with the onions and garlic. Pour in the wine. Add the cooked bacon bits. Stir everything. Cover and select the manual setting, set to high pressure, and time it for 35 minutes. Alternatively, you can also use the meat stew setting. Make sure the vent is in the sealing position. Cook until the time is done. Do a natural release for 15 minutes. Turn the knob into the venting position to release any remaining steam.
- Uncover and add the fresh bouquet garni and mushrooms. Choose the saute setting and cook for another 3-4 minutes or until the mushrooms are cooked and tender. If you wish to thicken the sauce, stir in the cornstarch diluted with water and cook for 1-2 minutes or just until the consistency is to your liking. Taste and adjust the seasoning with extra salt and pepper, if needed. Remove the bouquet garni before serving. Serve with mashed potatoes and some greens on the side. In our house, we eat this with rice!
Last updated on September 14th, 2021 at 07:12 pm