Instant Pot Beef Burgundy
Instant Pot Beef Burgundy is a rich, savory stew where tender chunks of beef are simmered in a red wine sauce with mushrooms, garlic, and aromatic herbs. The Instant Pot drastically reduces cooking time, delivering all the deep flavors of a classic beef bourguignon in a fraction of the time.
Servings - 4 servings
Ingredients
- 2 Tbsp olive oil
- 2 lb stew beef
- 2 slices bacon
- Salt and pepper
- 2 cups beef broth
- 1 bay leaf
- 2 whole carrots
- 1 small white onion
- 2 Tbsp tomato paste
- 2 Tbsp butter
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1/2 cup burgundy wine
- 4 Tbsp all purpose flour
- Side: salad
Instructions
- Cut the bacon strips into 1/2-inch pieces.
- Peel and cut the carrots into 1/4-inch circles. Chop the white onion.
- Open the can of tomato paste.
- Heat the olive oil in the Instant Pot insert on
- Add the beef broth, bay leaf, carrot pieces, chopped onion, tomato paste, butter, garlic powder, ground thyme, and burgundy wine. Stir to combine.
- Steam valve: Sealing.
- Cook on: Manual/High for 60 minutes.
- Release: Natural or Quick.
- After you open the lid, whisk the flour with 2 Tbsp of water to make a slurry and then swirl and stir into the meal. Let it sit on warm mode for about 10 minutes to allow the stew base to thicken slightly. Discard bayleaf before serving.
- Prepare salad.
- Serve Instant Pot Beef Burgundy with side salad.
Freezer Meal Instructions
- Add ingredients, except the flour, to a freezer bag. Remove as much air as possible and seal. Add label to bag. Put baggie in the freezer and freeze up to 6 months in the fridge freezer or 12 months in a deep freezer.
- Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the Instant Pot and cooking on High Pressure for 60 minutes.
- Add the flour, after the pressure cooking cycle, as directed. Discard bay leaf before serving.