Beef bourguignon, also called beef Burgundy, and bœuf à la Bourguignonne, is a French classic. The name probably refers to the use of red wine, and it is likely not a regional recipe from Burgundy. The beef stew is traditionally braised in red wine, often red Burgundy, and beef stock. It is usually flavored with carrots, onions, garlic, herbs, and garnished with pearl onions, mushrooms, and bacon.
The dish is often considered “traditional” but in fact is first documented in the 19th century. It has become a standard of French cuisine, notably in Parisian bistros, and has even been described by Julia Child as “certainly one of the most delicious beef dishes concocted by man”. This version uses an Instant Pot or pressure cooker to speed up the cooking process.
Instant Pot Boeuf Bourguignon- French Beef Stew
- Instant Pot
- Rimmed baking sheet
- 3 lb Beef chuck steak, cut into 1-2 slabs to fit in pot
- 6 slices Thick bacon, cut crosswise into ¼ inch "lardons"
- 1 cup Dry red wine, preferably French Burgundy
- 2 cups Beef bone broth
- 1 tbsp Unflavored powdered gelatin (1 packet)
- 2 tbsp Tomato paste
- 2 tbsp Flour
- 3 large Carrot, peeled and cut into 2-inch pieces
- 2 medium Yellow onion, peeled and quartered through the root
- 4 medium Garlic cloves, lightly crushed
- 8 oz Whole mushroom, halved top-to-bottom
- 8 oz Large frozen pearl onions, peeled if necessary
- 1 tbsp Dried thyme
- 1 tbsp Asian fish sauce, optional
- 1 tbsp Soy sauce
- Chopped flat-leaf parsley for garnish
- 1 tbsp Vegetable oil
- Pour beef bone broth in a bowl and sprinkle gelatin in, stirring. Set aside.
- Set Instant Pot to SAUTE. When display reads HOT, add oil and bacon pieces. Cook 3-4 minutes until cooked through. Transfer with a slotted spoon to a small bowl.
- Season beef slabs aggressively with salt and pepper. Add as to pot and sear on all sides, about 5 minutes per side. If not all the beef slabs can fit along the bottom of the pot at one time, sear in two batches. Transfer to a rimmed baking sheet.
- Add red wine to pot and scrape-up brown bits of goodness from the bottom. Simmer for around 5 minutes to reduce. Add reserved beef-gelatin broth, tomato paste, soy sauce and fish sauce, if using. Gradually whisk in flour.
- Cut reserved meat into 2-inch chunks. Stir in beef cubes and juices, bacon, carrots, onions, mushrooms, potatoes, garlic, thyme, and a little more salt and pepper. Cover and set to PRESSURE COOK. Set time to 45 minutes.
- Let natural release go for 10 minutes. Then turn valve to VENT to do a quick release until pin drops. Remove cover and select SAUTE again and let it thicken a bit. If more liquid-y that you'd like, stir in a slurry of 1 tbsp cornstarch or flour mixed with 2 tbsp water and stir for a minute-or-two. Transfer to a large bowl and garnish with chopped parsley on top. Serve atop buttered egg noodles, a hearty country bread or baguette for dunking, and a red Burgundy wine (for drinking).
- It is very important to use a good quality red wine as a cheap wine will make the dish taste like cheap wine.
- The wine you use can also be the wine you drink!