Instant Pot Boeuf Bourguignon- French Beef Stew

Instant Pot Boeuf Bourguignon- French Beef Stew

The classic Boeuf Bourguignon has been updated here for the Instant Pot, Now it takes an hour instead of the traditional 4 without losing any of the flavor that made this dish a classic. An instant classic? Serve with buttered egg noodles.

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Course: Lunch, Main Course

Cuisine: East-Central France, French

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Instant Pot
Rimmed baking sheet

Ingredients

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

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Instructions

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).

Notes

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!

Nutrition