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Instant Pot Beef Burgundy (Beef Bourguignon)

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!

Course Main Course
Cuisine French
Keyword easy instant pot beef stew, Instant Pot, instant pot beef bourguignon, instant pot beef burgundy, instant pot beef stew red wine, instant pot french beef stew
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6 people
Author Manila Spoon

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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!

Recipe Notes

Bouquet Garni may also be purchased dry and stored in a small pouch. It may be found in the spice and herb section of your grocery. Add the dry bouquet garni with the beef after it's been browned if using instead it instead of the fresh bunch.