Beef Bourguignon (Instant Pot)

CategoryDifficultyIntermediate
Yields8 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
 4 tbsp olive oil, divided
 8 oz bacon, cut into small pieces
 4 tsp kosher salt, divided
 1.50 tsp coarse black pepper, divided
 200 g carrots, peeled and cut into rounds (about 5 small-medium carrots)
 1 large yellow onion, sliced
 2 tbsp tomato paste
 5 cloves garlic, minced
 3 lbs Grass Rooted beef stew meat
 2 cubes beef bouillon
 2 tbsp fresh minced parsley
 1 tbsp fresh thyme
 12 oz dry red wine (use Malbec, Cabernet Sauvignon, or Burgundy wine that you like to drink)
 16 oz beef stock
 2 bay leaves
 3 tbsp unsalted butter
 12 oz pearl onions, blanched and peeled
 16 oz mushrooms, halved
1

Set your instant pot setting to sauté function on medium. Add about 1 tablespoon of olive oil. Place bacon in the pan over medium heat and render out all of the fat. Scrape the bottom of the pan to get the brown bits from the bottom and to prevent burning. Remove the bacon bits, after browned (about 7 minutes) and leave the bacon fat in the pan using a slotted spoon. Set aside on a paper towel-lined plate to soak up excess grease.

2

Don't drain the fat, and add onion and carrots to the pot. Season with a pinch of salt and pepper, and cook for about 5-7 minutes to soften. Once softened, add in tomato paste and garlic, and cook until tomato paste has deepened in color, about 2-3 minutes, then remove from the pot and set aside.

3

Season the beef chunks generously with salt and pepper in a mixing bowl. Increase to medium-high heat on the sauté function. Add more olive oil to the pot, and cook the meat in 2-3 batches so as to not overcrowd the pan. Cook for 2-3 minutes on each side. The meat doesn't need to be cooked through completely. As you cook the meat, remove it from the pot and move the browned beef to a plate. After the last batch of beef is browned, add the remaining beef to the pan.

4

Add the cooked carrots and onions mixture and bacon, followed by the beef stock, red wine, beef bouillon, fresh thyme, and parsley. Use the flat edge of a spatula or wooden spoon to scrape the bottom of the pot for browned bits. Give the mixture a stir, then top with bay leaves, before putting on the lid of the Instant Pot and setting it to high pressure. Pressure cook for 40 minutes.

5

After the mixture has been pressure cooked for 40 minutes, allow it to natural release for 10 minutes, then do a quick release and take off the lid. Remove the bay leaves and discard them. Return the Instant Pot to the sauté setting, and add in the butter, mushrooms, and pearl onions with a pinch of salt and pepper. Simmer for 10 minutes or so, until mushrooms have softened. Add more fresh parsley and thyme, and adjust seasonings to taste.

6

Serve over mashed potatoes or with egg noodles. Enjoy!

7

Store in an airtight container in the fridge for up to 5 days. Reheat gently in the Instant Pot or on the stovetop.

Ingredients

 4 tbsp olive oil, divided
 8 oz bacon, cut into small pieces
 4 tsp kosher salt, divided
 1.50 tsp coarse black pepper, divided
 200 g carrots, peeled and cut into rounds (about 5 small-medium carrots)
 1 large yellow onion, sliced
 2 tbsp tomato paste
 5 cloves garlic, minced
 3 lbs Grass Rooted beef stew meat
 2 cubes beef bouillon
 2 tbsp fresh minced parsley
 1 tbsp fresh thyme
 12 oz dry red wine (use Malbec, Cabernet Sauvignon, or Burgundy wine that you like to drink)
 16 oz beef stock
 2 bay leaves
 3 tbsp unsalted butter
 12 oz pearl onions, blanched and peeled
 16 oz mushrooms, halved

Directions

1

Set your instant pot setting to sauté function on medium. Add about 1 tablespoon of olive oil. Place bacon in the pan over medium heat and render out all of the fat. Scrape the bottom of the pan to get the brown bits from the bottom and to prevent burning. Remove the bacon bits, after browned (about 7 minutes) and leave the bacon fat in the pan using a slotted spoon. Set aside on a paper towel-lined plate to soak up excess grease.

2

Don't drain the fat, and add onion and carrots to the pot. Season with a pinch of salt and pepper, and cook for about 5-7 minutes to soften. Once softened, add in tomato paste and garlic, and cook until tomato paste has deepened in color, about 2-3 minutes, then remove from the pot and set aside.

3

Season the beef chunks generously with salt and pepper in a mixing bowl. Increase to medium-high heat on the sauté function. Add more olive oil to the pot, and cook the meat in 2-3 batches so as to not overcrowd the pan. Cook for 2-3 minutes on each side. The meat doesn't need to be cooked through completely. As you cook the meat, remove it from the pot and move the browned beef to a plate. After the last batch of beef is browned, add the remaining beef to the pan.

4

Add the cooked carrots and onions mixture and bacon, followed by the beef stock, red wine, beef bouillon, fresh thyme, and parsley. Use the flat edge of a spatula or wooden spoon to scrape the bottom of the pot for browned bits. Give the mixture a stir, then top with bay leaves, before putting on the lid of the Instant Pot and setting it to high pressure. Pressure cook for 40 minutes.

5

After the mixture has been pressure cooked for 40 minutes, allow it to natural release for 10 minutes, then do a quick release and take off the lid. Remove the bay leaves and discard them. Return the Instant Pot to the sauté setting, and add in the butter, mushrooms, and pearl onions with a pinch of salt and pepper. Simmer for 10 minutes or so, until mushrooms have softened. Add more fresh parsley and thyme, and adjust seasonings to taste.

6

Serve over mashed potatoes or with egg noodles. Enjoy!

7

Store in an airtight container in the fridge for up to 5 days. Reheat gently in the Instant Pot or on the stovetop.

Beef Bourguignon (Instant Pot)

Recipe made in partnership with A Full Living.