This IP Beef Burgundy Bourguignon Recipe is super easy and such a robust, flavorful beef stew that everyone will kiss you for making.
Instant Pot Beef Burgundy Bourguignon Recipe Rivals Julia's
This Instant Pot Beef Burgundy Bourguignon is a simple, make-it-in-one-pot recipe, that is so packed with flavor, I will definitely make it over and over. In fact, I have already made it three times before I even put up the recipe! I made it once with beef, once with lamb and that last time, I made it vegetarian. And it is SO AMAZING.
This recipe is based on The Best Instant Pot Beef Bourguignon recipe from The View from Great Island. All the other recipes I found for regular Beef Bourguignon call for bacon and some call for bay leaves, so I switched up Sue's original recipe a bit by adding both. It was to die for!
If you are a pro at Instant Pots, you can make this recipe in about an hour and a half. The actual pressure cooking time is 30 minutes, but you have to sautÃ© the meat in the beginning, and wait 15 minutes for the pressure to reduce after cooking. Being that I'm an Instant Pot newbie and a mechanical idiot, it took me two hours, start to finish. But it was SO worth it and easily doable after work, especially of you prep the veggies earlier in the day or week.
What You Need
Did you know that Worcestershire sauce contains anchovies? It is gluten free, though. If you are not big on anchovies, you might want to try this Vegan/Gluten Free Worcestershire Sauce.
You'll need measuring cups and spoon, a vegetable peeler, knives, cutting board and, of course, and Instant Pot. But I imagine you have one of those! Get yourself some nice wine glasses because you will surely want to eat this meal with a glass of wine.
Instant Pot Beef Burgundy Bourguignon Recipe
- 1 ½ pounds boneless chuck roast or top sirloin steak cubed in about 2” pieces
- 4 thick cut slices bacon optional, cut in 1” pieces
- 2 tablespoons gluten free flour more will be needed at the end
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ cup brandy or cognac
- 1 bouquet garni comprised of a small bunch of fresh thyme and 1 bay leaf tied with kitchen string
- 1 medium onion cut in chunks
- 4 stalks of celery diced
- 1 ½ pounds small red potatoes washed and quartered
- 8 carrots peeled and cut in 2” chunks
- 1 pound small Portobello cremini mushrooms, washed (and quartered if larger size)
- 1 heaping tablespoon of minced garlic
- 1 cup red wine burgundy preferred
- 2 cups beef broth reserve ¼ cup for slurry at end
- 1 heaping tablespoon tomato paste
- 1 tablespoon gluten free Worcestershire sauce
- 1 teaspoon Kitchen Bouquet browning sauce
- 1 cup frozen pearl onions
- 4 tablespoons gluten free flour (mixed with remaining ¼ cup beef broth)
- Press the Sauté button on your Instant Pot. When the sensor reads “Hot,” if you are using the bacon, put the pieces in and sauté them until crispy, stirring periodically.
- While the bacon is cooking, mix 2 tablespoons of gluten free flour with the salt and pepper. Then toss the beef cubes in this mixture until well coated.
- Add the floured beef to the pot and sauté in small batches until nicely browned on all sides.
- Remove the beef and bacon and set aside for a bit.
- Deglaze the pot with the brandy. This means pour the brandy in and using a wooden spoon, scrape and loosen all the little brown pieces of meat and goodies that are in the bottom of the pan.
- Add the meat, onion, celery, potatoes, carrots, mushrooms, and garlic to the pot.
- Press “cancel” to stop the sauté function.
- In a bowl, whisk together the red wine, beef broth (reserve ¼ cup), tomato paste, and Worcestershire sauce. Pour this mixture into the pot and give the pot a little stir.
- Add the bouquet garni.
- Close and lock the lid, setting the vent to seal. Press “pressure cook,” setting the pressure to “high” and the time to “30.”
- While the meal is cooking, whisk together the remaining beef broth with 4 tablespoons of gluten free flour and the Kitchen Bouquet browning sauce, which makes what is called a slurry sauce.
- When the machine beeps, press cancel and let it rest for 15 minutes before releasing the pressure valve.
- Open the lid and remove the thyme bundle.
- Set the pot to “sauté” and add the pearl onions and the slurry sauce. Continue to cook, stirring frequently, until the gravy thickens (about 5 minutes). Serve immediately in soup bowls.