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Classic Instant Pot Beef Bourguignon Recipe

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★★★★★

4.5 from 77 reviews

Classic Instant Pot Beef Bourguignon is a rich and hearty French stew made with tender beef chuck, bacon, pearl onions, mushrooms, and carrots simmered in a deep red wine and tomato-based sauce. Using the Instant Pot speeds up the traditional slow cooking process while developing intense flavors and melt-in-your-mouth textures. This comforting one-pot meal is perfect for cozy dinners and pairs wonderfully with crusty bread or mashed potatoes.

Ingredients

Scale

Meat and Bacon

  • 3 lb beef chuck, cut into 3-inch pieces
  • 6 slices thick-cut bacon, chopped

Vegetables

  • 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

Liquids and Sauces

  • 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

Seasonings and Thickening Agents

  • 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

Herbs

  • 1 package poultry herbs, bundled with kitchen twine
  • 2 bay leaves
  • Fresh chopped parsley, for garnish

Instructions

  1. Prepare Mise en Place and Build Flavor Base: Cut the beef chuck into 3-inch pieces, slice carrots into 1-inch diagonal pieces, quarter the mushrooms, peel and leave pearl onions whole, and mince garlic. Bundle the poultry herbs with kitchen twine. Chop the bacon into bite-sized pieces. Season the beef generously with salt and pepper before searing to develop a better crust.
  2. Render Bacon and Sear Beef to Build Rich Foundation: Set the Instant Pot to Sauté mode and melt butter. Cook chopped bacon until crisp, about 5-6 minutes, then remove and set aside. In the same pot with bacon fat, sear the seasoned beef in batches for about 4 minutes per batch until deeply browned on multiple sides. Remove each batch and set aside.
  3. Soften Vegetables and Build Wine-Based Sauce: Add pearl onions and mushrooms to the pot and cook for 2 minutes to release flavors. Add minced garlic and cook for 30 seconds until fragrant. Pour in dry red wine and simmer for 5 minutes to reduce and concentrate the wine flavor while cooking off alcohol.
  4. Create Sauce Base and Add All Components: Add beef stock, tomato paste, marinara sauce, and beef bouillon base to the pot. Simmer for 1-2 minutes, stirring occasionally until bouillon dissolves. Sprinkle flour over the mixture and whisk for 30 seconds to create a smooth thickened base. Return seared beef and bacon to the pot, add sliced carrots, herb bundle, and bay leaves. Stir to submerge all ingredients in sauce.
  5. Pressure Cook Until Beef is Tender: Lock Instant Pot lid and set valve to SEAL. Pressure cook on high for 45 minutes. When cooking is complete, allow natural pressure release for 15 minutes, then manually release any remaining pressure. Remove lid and discard herb bundle and bay leaves. The beef should be fork-tender and flavorful.
  6. Thicken Sauce and Season to Perfection: Set pot to Sauté mode and simmer stew for 5-10 minutes to concentrate flavors. Mix cornstarch with cold water to form a slurry, then slowly add to simmering stew while stirring constantly. Simmer 2-3 minutes until sauce thickens and coats the back of a spoon. Adjust seasoning with salt and pepper to taste.
  7. Plate and Garnish: Ladle the beef bourguignon into bowls and garnish generously with fresh chopped parsley. Serve immediately while hot for a delicious, comforting meal.

Notes

  • For best flavor, sear the beef in batches without overcrowding the pot to ensure proper browning.
  • If pearl onions are not available, small shallots can be a good substitute.
  • Use a good quality dry red wine suitable for drinking, as it significantly impacts the flavor.
  • Natural pressure release after cooking helps keep the beef tender and juicy.
  • Make the slurry carefully to avoid lumps when thickening the sauce.
  • This stew reheats well and the flavor improves after resting overnight.
  • Serve with crusty bread, mashed potatoes, or buttered noodles for a complete meal.

Keywords: Beef Bourguignon, Instant Pot Beef Stew, French Stew, Red Wine Beef Stew, Easy Beef Bourguignon

Find it online: https://kochenmitviktoria.com/classic-instant-pot-beef-bourguignon-recipe/