Instant Pot Beef Bourguignon

This Instant Pot Beef Bourguignon is a classic French recipe full of flavour. Serve it over mashed potatoes or pasta for a complete meal for the whole family!


Instant Pot Beef Bourguignon

This hearty dish, also known as Bœuf Bourguignon, is a classic French dish from the Burgundy region, where it’s cooked with the local red Burgundy wine.

It’s a regular in my house and can be enjoyed with some buttery mashed potatoes, chunky bread and butter, pasta or even some parsley dumplings which can also be cooked in the Instant Pot. For people who are more health-conscious, you can serve this popular beef stew with some steamed vegetables or cauliflower rice. Cabbage with butter and a large pinch of pepper is my personal favourite.

 

WHAT MEAT TO USE FOR BEEF BOURGUIGNON?

Prime beef will work best although using cheaper cuts can work well, especially as the red wine helps to tenderise the meat when cooking. If using cheaper cuts of beef, go for chuck roast, tri-tips, diced stew beef and so on. 

If you can’t get your hands on an actual bottle of Burgundy wine, any full-bodied red wine will add a bold richness that is hard to resist, between 12-14%vol. will give the best result.

MORE INSTANT POT BEEF RECIPES

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Instant Pot Beef Bourguignon

  • Author: Instant Pot Eats
  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 15 mins
  • Yield: 6-8 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: French

Description

This Instant Pot Beef Bourguignon is a classic French recipe full of flavour. Serve it over mashed potatoes or pasta for a complete meal for the whole family!


Scale

Ingredients

  • 2 medium onions, finely diced (or 78 small shallots, peeled and left whole)
  • 4 slices of bacon or pancetta
  • 1 tablespoon olive oil
  • 3 cloves of crushed or finely diced garlic
  • 3 lb (1.5 kg ) good quality braising beef steak, cut into cubes or you can get diced beef
  • 1+ 1/2 teaspoons sea salt
  • ½ teaspoon ground black pepper
  • 1 cup stock (beef or chicken)
  • 1 cup red wine
  • 1 cup chopped tinned tomatoes
  • 1 teaspoon mixed dried herbs
  • 1 bay leaf
  • 2 sprigs of rosemary
  • Optional: 5 oz (150 g ) button mushrooms , sliced or left whole if they are small
  • 2 large carrots (sliced)

To finish

  • 1 tablespoon cornstarch, regular flour or tapioca flour (for paleo/gluten-free)
  • 1 tablespoon butter
  • 2 tablespoons freshly chopped parsley, to serve

Instructions

  1. Peel and chop the onion and dice t the bacon, and in the meantime turn the Instant Pot on and press the Sauté function key.
  2. Add olive oil, onion and bacon to the inner pot and cook for 5 minutes, stirring a few times, until golden brown.
  3. Add garlic, beef, salt, pepper, stock, red wine, tomatoes, and herbs and stir through. Add mushrooms, if using, and half of the carrots (reserve the other half for later). Press Keep Warm/Cancel to stop the Sauté function.
  4. Place the lid and lock. Set to Manual, High pressure, and set for 30 minutes. After three beeps the Instant Pot will begin to build up pressure and start cooking. Once the cooking finishes, release the pressure naturally for 10 minutes before using quick release to let off the rest of the steam.
  5. Add the remaining carrots and change back to the Sauté setting for a further 10 minutes (keep the lid off). Stir a few times. This process will thicken the sauce slightly by evaporating some of the liquid.
  6. Finally, combine the cornstarch or other flour with a couple of tablespoons or water or the broth from the stew in a small bowl, whisk together and return to the broth. Stir through immediately and then add the butter and stir through to finish the dish.
  7. Sprinkle with parsley when serving in bowls over your preferred side of vegetables or pasta.

Keywords: Julia Child, Beef Stew

 

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Instant Pot Beef Bourguignon

By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

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Comments

15 Comments
  1. Isn’t 30 minutes too long. I made a beef curry using the same kind of meat and it was only 10 minutes. It came out tender.

    1. Hi Elizabeth. It depends on the ingredients and the cut overall, but times can vary widely. This recipe works for me and is tried and tested, although you could try a shorter period of time yourself if you’d like to.

      1. Thank you for reply! I posted another comment but not sure it posted. Was curious about measurements as I would he making this for 2 people and we only really need 1.5 lbs of beef, max 2 lbs….should I reduce the liquids? My instapot is a 6 quart…

  2. One more question! I am only making this for 2 people. We only need about 1.5 lbs of beef..maybe 2 max…should O cute everything else in half or maybe down to 3/4 cup (like the wine and stock)? Thank you!!

    1. Hey Ann, we’re slowly adding calorie information to all our recipes. In the meantime, the quickest way to find is to copy-paste ingredients into MyFitnessPal calculator. Check-in soon though and we will have the full breakdown.

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