Instant Pot Beef Bourguignon
Modified from here. Serve with some nice crusty bread!
- 60 cookies
- 15 minutes
- 15 minutes
Ingredients
- 1 T olive oil
- 6 slices thick cut bacon - roughly chopped
- 3 pounds chuck beef - cut into 2-inch pieces
- 1 cup red cooking wine (ex. Pinot Noir)
- 2 cups beef broth
- 1/2 cup tomato sauce
- 1/4 cup flour
- 2 large carrots - cut into 2-inch pieces
- 1 white onion - chopped
- 2 T minced garlic
- 2 T fresh thyme - chopped, or 3 t dried thyme
- 1 pound baby potatoes
- 8 ounces sliced portabello mushrooms
- 1-2 t salt - or to taste
- 1/2 f fresh cracked black pepper
- chopped parsley for garnish
Directions
- Set instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel lined plate and set aside.
- Add beef to pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides.
- Add red wine to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid.
- Simmer and reduce for about 5 minutes. Gradually add beef broth, tomato sauce. Gradually whisk in flour.
- Stir in bacon, carrots, onions, garlic, thyme, potatoes, mushrooms, salt and pepper.
- Cover and set to pressure cook at high pressure for to 45 minutes.
- Do a natural release for 10 minutes then quick release.
- Once float valve drops, remove lid. Set to SAUTE again and allow to thicken for 5-10 minutes.
- Stir it up and garnish with chopped parsley.
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