Name: Classic Instant Pot Beef Bourguignon Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 3 lb beef chuck, cut into 3-inch pieces; 6 slices thick-cut bacon, chopped; 2 large carrots, sliced into 1-inch diagonal pieces; 8 oz pearl onions, peeled; 8 oz baby bella or cremini mushrooms, quartered; 4 cloves garlic, smashed and minced; 1 cup dry red wine (such as cabernet sauvignon or burgundy); 2 cups beef stock; 1/2 cup seasoned tomato sauce or marinara; 2 tbsp tomato paste; 2 tbsp butter; 1 tsp beef flavor base (like better than bouillon or 1 bouillon cube); 2 tbsp all-purpose flour; 2 tbsp flour or cornstarch (for thickening); 1/4 cup cold water; Sea salt and cracked black pepper, to taste; 1 package poultry herbs, bundled with kitchen twine; 2 bay leaves; Fresh chopped parsley, for garnish

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Introduction

Classic Instant Pot Beef Bourguignon is a rich, flavorful French stew made tender and delicious in a fraction of the traditional cooking time. With hearty beef, bacon, mushrooms, and a deep red wine sauce, this dish is perfect for cozy dinners and impressive meals alike.

The dish is served in a white bowl with a white marbled surface underneath. At the base, there is a creamy, smooth layer of pale mashed potatoes, which is partially covered by a rich, dark brown stew. The stew contains thick chunks of tender beef with a slightly shiny, glazed texture. Scattered throughout are whole small pearl onions with a golden brown color and slight translucence. Bright orange baby carrots add a pop of color, along with pieces of crispy reddish-brown bacon. Fresh green parsley is sprinkled on top, adding a fresh, vibrant contrast to the rich stew and mash. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp butter
6 slices thick-cut bacon
3 lb beef chuck, cut into 3-inch pieces
2 large carrots, sliced into 1-inch diagonal pieces
8 oz pearl onions
8 oz baby bella or cremini mushrooms, quartered
4 cloves garlic, smashed and minced
1 cup dry red wine (such as cabernet sauvignon or burgundy)
2 cups beef stock
1 tsp beef flavor base (like better than bouillon or 1 bouillon cube)
2 tbsp tomato paste
1/2 cup seasoned tomato sauce or marinara
2 tbsp all-purpose flour
1 package poultry herbs, bundled with kitchen twine
2 bay leaves
Sea salt and cracked black pepper, to taste
2 tbsp flour or cornstarch
1/4 cup cold water
Fresh chopped parsley

Instructions

Step 1: Prepare all ingredients before cooking. Cut beef into 3-inch pieces, slice carrots into 1-inch diagonals, quarter mushrooms, peel pearl onions, smash and mince garlic, and bundle poultry herbs with kitchen twine. Chop bacon into bite-sized pieces. Season beef generously with salt and pepper just before searing.
Step 2: Set Instant Pot to Sauté mode and melt butter. Add chopped bacon and cook until crisp, about 5-6 minutes, then remove and set aside. Using remaining bacon fat, sear beef in batches for about 4 minutes each until deeply browned on multiple sides. Remove and set aside.
Step 3: Add pearl onions and mushrooms to the pot and cook for 2 minutes. Add minced garlic and cook for 30 seconds until fragrant. Pour in red wine and simmer for 5 minutes to reduce and cook off alcohol.
Step 4: Add beef stock, tomato paste, marinara sauce, and beef bouillon base to pot. Simmer 1-2 minutes, stirring until bouillon dissolves. Sprinkle flour over mixture and whisk for 30 seconds to thicken sauce. Return seared beef, bacon, carrots, herb bundle, and bay leaves to pot. Stir to submerge all components in sauce.
Step 5: Lock the Instant Pot lid and set valve to SEAL. Pressure cook on high for 45 minutes. Allow natural pressure release for 15 minutes, then carefully release remaining pressure. Remove lid and discard herb bundle and bay leaves. Beef should be tender and sauce rich.
Step 6: Set pot to Sauté and simmer for 5-10 minutes. For thicker sauce, mix cornstarch with cold water to create slurry, add slowly while stirring, and cook 2-3 minutes until sauce coats back of spoon. Taste and season with salt and pepper as needed.
Step 7: Ladle stew into bowls and garnish generously with fresh chopped parsley. Serve immediately while hot.

Tips & Variations

Use a full-bodied dry red wine like cabernet sauvignon or burgundy for the best depth of flavor.
For a gluten-free version, substitute all-purpose flour with cornstarch in both sauce thickening steps.
Peeling pearl onions is easier if you blanch them in boiling water for 1 minute before chilling in ice water.
Feel free to add a splash of balsamic vinegar at the end to brighten the stew’s richness.
Leftover stew tastes even better the next day as flavors meld; consider making it a day ahead.

Storage

Store leftover beef bourguignon in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. For longer storage, freeze in portions for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a rich beef stew layered on a white plate with a white marbled background. The bottom layer is a thick, dark brown sauce with a glossy texture. On top, there are large chunks of tender, browned beef covered in the sauce, mixed with small pearl onions and mushrooms. Fresh green parsley leaves are sprinkled over the stew, adding a fresh contrast. Behind the stew on the plate, there is a creamy, pale yellow pile of mashed potatoes with a smooth texture. The whole dish looks hearty and well-cooked, with shine on the sauce and steam giving a warm feeling. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, but beef chuck is preferred for its marbling and tenderness after slow cooking. Other braising cuts like brisket or short ribs also work well.

Do I have to use an Instant Pot?

No, you can make this recipe on the stovetop or in a slow cooker, though cooking times will be much longer. The Instant Pot significantly speeds up the process while maintaining flavor.