Instant Pot Beef Burgundy Bourguignon Recipe
This Instant Pot Beef Burgundy Bourguignon is a hearty beef stew you can make in your Instant Pot, even better than Julia Child's version.
Servings: 8
Calories: 416kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 416kcal | Carbohydrates: 32g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 800mg | Potassium: 1295mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10371IU | Vitamin C: 16mg | Calcium: 105mg | Iron: 5mg