Instant Pot Beef Bourguignon
Beef bourguignon also called instant pot beef bourguignon, is a classic French dish that is traditionally made with tender chunks of beef, red wine, mushrooms, onions, and bacon. It’s a rich and flavorful dish that is perfect for a special dinner.
This version uses an Instant Pot to make the cooking process easier. The beef is cooked in a flavorful sauce with mushrooms or mashed potatoes and onions until it’s tender and delicious.
This is a great romantic recipe to make for Valentine’s Day by the way! Pair it with some amazing wine and crusty bread and you’re in business! Serve it with your favorite sides for a complete meal.
Vitamin C from the mushrooms helps to counterbalance the acidic nature of the red wine, making it more palatable. Enjoy this delicious dish as Valentine’s choice for dinner tonight!
What is The Best Beef for Instant Pot Beef Bourguignon?
The best cut of beef for Instant Pot Beef Bourguignon is chuck roast. Moreover, chuck roast is a well-marbled cut of meat that will be tenderized by the cooking process. The chuck roast is often sold as a ”chuck roll. ”It can also be sold as a ”chuck eye roast” or a ”chuck shoulder roast.”
It’s the same cut of meat; it’s just packaged and labeled differently depending on where you buy it. If your butcher doesn’t have a chuck roll, you can ask them to cut you a 3-4 pound chuck roast.
Can I Make Instant Pot Beef Bourguignon Ahead of Time?
You can make this Instant Pot beef bourguignon recipe a day or two in advance. You can then reheat it on the stovetop or in the Instant Pot when you’re ready to eat.
You’ll want to stop cooking it once the meat is tender, so if you’re serving it over mashed potatoes, for example, you’ll want to stop cooking it before the potatoes are completely done.
What Other Dishes Can I Serve With Beef Bourguignon?
Instant Pot Beef Bourguignon is a delicious and classic French dish that is perfect for a cozy night in. The rich flavors of the beef, mushrooms and red wine make this dish truly special.
To complete your meal, you can serve it with a variety of sides such as mashed potatoes or a fresh green salad. If you want to add a bit more French flair to the meal, try serving it with some crusty French bread or a light white wine.
What Vegetables Go Well With This Dish?
To make this dish even more delicious, it’s important to choose the right vegetables to go with it. Carrots, mushrooms, and onions are the traditional vegetables used in this dish and they provide great flavor and texture.
However, you can also add other vegetables such as potatoes, celery, bell peppers, or even squash. To complement the flavors of the beef and tomato sauce, try adding some fresh herbs like thyme or rosemary.
What Wine Should I Use in Beef Bourguignon?
The key to this dish is the red wine you choose to use. A good quality Burgundy or Pinot Noir will give the best flavor results. If you don’t have access to one of these wines, any dry red wine such as Cabernet Sauvignon or Merlot will work just as well.
For an even more flavorful sauce, try adding a few tablespoons of tomato paste or some beef stock for extra depth of flavor. Serve the Instant Pot Beef Bourguignon over egg noodles or mashed potatoes for a delicious and comforting meal that your family will love!
What Substitutions Can I Make in Instant Pot Beef Bourguignon?
While the recipe calls for specific ingredients, there are some substitutions you can make to customize the dish to your taste. For example, you can use beef broth instead of beef stock, olive oil instead of butter, and beef stew meat instead of chuck roast. You can also try adding different vegetables such as mushrooms or carrots to the mix.
Finally, if you want a quicker cooking time, you can opt for a quick pressure release rather than a natural pressure release. With these simple substitutions, you can create your own unique version of Instant Pot Beef Bourguignon!
Can I freeze beef bourguignon?
Yes! This is a really great recipe to make ahead of time because it freezes nicely and reheats beautifully. You can keep it in the refrigerator for up to a couple of days after making, but if you want to keep it longer, go ahead and freeze it.
Let it cool before storing, place it in a freezer safe container, and then freeze up to 3 months. This is one of those meals you can make at the beginning of winter and eat throughout the season.
When you’re ready to serve it, let it thaw in the fridge overnight. Then you can either reheat it on the stove top, or let it simmer in a slow cooker.
Instant Pot Beef Bourguignon
Ingredients
- 8 slices bacon cut into ¼-inch slices
- 1 tbsp. canola oil
- 1 3 – pound boneless beef chuck fat removed and cut into 1½-inch cubes
- Kosher salt
- Freshly ground black pepper
- 5 carrots sliced diagonally into 1-inch chunks
- 1 large yellow onion diced
- 4 cloves garlic minced; divided
- 2 tbsp. all-purpose flour
- 1 750 ml bottle good red wine such as Pinot Noir or Cote du Rhone
- ½ cup cognac
- 1 2 – cup can beef broth
- 1 tbsp. 1 tablespoon tomato paste
- 1 tbsp. fresh thyme leaves or ½ teaspoon dried)
- 1 bay leaf
- 4 tbsp. unsalted butter
- 1 pound frozen pearl onions thawed
- 1 pound fresh cremini mushrooms stems or mashed potatoes removed and caps thickly sliced
Instructions
- Heat oven to 325°F
- Pat the beef dry with paper towels, season with salt & pepper; set aside.
- In a small bowl, combine the flour, salt and pepper; set aside.
- Add the bacon to a Dutch oven set over medium heat. Cook until the fat has rendered and use a slotted spoon to transfer the bacon pieces to a paper towel-lined plate.
- Add 1-tablespoon canola oil to the pot and wait 30 seconds to allow the oil to heat. Add about ⅓rd. beef cubes to the pot, turning as needed, to sear all sides. Repeat with remaining beef searing ⅓rd. of the beef at-a-time. Transfer the beef to the same plate with the bacon.
- Add the carrots and chopped onions to the Dutch oven. Sprinkle with 1-teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Cook 8-12 minutes or until the vegetables have lightly browned. Add half the minced garlic and cook another 30 seconds.
- Add the beef and bacon back to the pot with the vegetables and mix. Sprinkle flour over the meat/vegetable mixture and cook, stirring often, for 5 minutes.
- Add the wine slowly while deglazing (scraping the flavorful bits) the pan. Add the cognac and enough beef broth to almost cover the meat.
- Add the tomato paste, thyme leaves and bay leaf and stir. Bring back to a simmer, cover the pot with a tight-fitting lid and place it in the oven.
- Cook the beef 2-3 hours, stirring occasionally, until the meat is fork-tender.
- While the beef cooks, prepare the onions & mushrooms. Heat 2 tablespoons butter in a medium saucepan over medium-low heat. Add the thawed pearl onions and season with kosher salt and freshly ground black pepper. Cook until the onions are lightly browned on all sides, 8-10 minutes. Add the remaining 2 tablespoons butter, sliced cremini mushrooms and the remaining minced garlic to the pan. Cook until golden brown, about 6-8 minutes. Season to taste with kosher salt and freshly ground black pepper, if needed. Set aside until beef is ready.
- When the beef is cooked through and tender, transfer the stew from the oven to the stovetop. Remove the lid and set the burner to medium heat. Add the pearl onion/mushroom mixture and bring the stew to a boil (stovetop). Reduce the temperature to low and simmer 15 minutes. Remove the stew from the heat and let sit another 15 minutes.
- Discard the bay leaf and rosemary sprig.
- Season the stew to taste, and serve over mashed potatoes (or mushrooms) or egg noodles.
- Enjoy as you lick your plate clean!
