Tender fall apart chunks of beef simmered in a rich red wine gravy makes Beef Bourguignon an incredible family dinner.
Beef Bourguignon (Bœuf Bourgignon in French) is a world wide loved classic for a reason. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. Every step is worth it.
Ingredients
- 1 tablespoon oil
- 6 slices bacon, roughly chopped
- 3 pounds chuck beef, cut into 2-inch pieces
- 1 cup red cooking wine, may sub chicken broth
- 2 cups beef broth
- ½ cup tomato sauce
- 1 beef boullion cube, crushed
- ¼ cup flour
- 2 large carrots, cut into 2-inch pieces
- 1 white onion, chopped
- 1 tablespoon minced garlic
- 2 tablespoons fresh thyme, chopped, or 3 teaspoons dried thyme
- 1 pound baby potatoes
- 8 ounces fresh mushrooms, sliced
- 1-2 teaspoons salt, or to taste
- ½ teaspoon pepper
- chopped parsley for garnish
How To Make Beef Bourguignon
- Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel lined plate and set aside.
- Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides.
- Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato sauce, and boullion. Gradually whisk in flour.
- Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper. Cover and set to PRESSURE COOK or MANUAL (high pressure). Set to 45 minutes.
- Do a natural release for 10 minutes (do nothing, just allow to depressurize during this time) then switch valve to VENT and do a quick release. Once float valve drops, remove lid. Set to SAUTE again and allow to thicken for 5-10 minutes.
- Give it a good stir and taste before adding salt and pepper if needed and garnishing with chopped parsley.