This ultra rich dish doesn’t need all day to simmer. Making Instant Pot Beef Bourguignon packs all the flavor in a fraction of the time.
Cold weather and me are BFF’s. Bring me a cozy blanket, a cup of tea, and a fire any day of the week. And a giant pot of beef stew with crusty bread would suit me just fine. I’m bringing you another absolutely must make recipe from my friend Mesiedy Rivera’s cookbook Weeknight Gourmet Dinners in this Instant Pot Beef Bourguignon.
She’s a trained culinary genius and master of impeccable flavors. Over on her blog The Noshery she creates dishes that are out of this world, frequently combining flavor combs that are to die for, and showcasing her Puerto Rican heritage with classic recipes. And her wicked sense of humor makes me love her all the more.
We’ve been so fortunate to travel together to Park City, Napa, and more and I just treasure those memories. I’m also so honored that she even asked me to contribute to her book’s cover review. I proudly stand behind her creations and hard work, and am so thrilled to finally share this recipe with you, it’s been a long time coming – having a baby got in the way of me posting this months ago! Thankfully she has forgiven me, ha! But with winter still in full swing, there is no better time for a super cozy, filling, heart warming bowl of fabulousness like this Instant Pot Beef Bourguignon.
If you’re struggling with inspired recipes to go with that Instant Pot you got for Christmas, a copy of Meseidy’s book Weeknight Gourmet Dinners is perfect! Every recipe is truly weeknight friendly, and uses fabulous flavors in genius ways. And an Instant Pot Beef Bourguignon is a perfect weeknight meal for these cold winter days.
Instant Pot Beef Bourguignon
- 3 strips Bacon, diced
- 2 Tbsp Water
- 2 Pounds Stew Beef, cut into 1/2″-1″ cubes
- 3 Tbsp Flour
- 2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 3 Tbsp Butter, divided
- 4 Carrots, diced
- 1 cup Frozen Pearl Onions
- 8 ounces Button Mushrooms, quartered
- 4 cloves Garlic, minced
- 1/2 cup Red Wine
- 1 Tbsp Tomato Paste
- 1/2 cup Beef Stock
- 1 Tbsp Corn Starch
Set Instant Pot to saute. Place bacon and water into the Instant Pot and let bacon cook, stirring occasionally, until it begins to brown, about 5 minutes.
In a large bowl, combine the beef, flour, salt and pepper. Toss until the beef is evenly coated. Set aside.
Using a slotted spoon, remove the bacon from the instant Pot and set aside. Add 2 tablespoons of the butter, and stir in until melted. Add the floured beef and cook undisturbed for 3 minutes, or until the beef is lightly browned. Stir the beef, and all to cook undisturbed for another 3-4 minutes. The bottom of the pot will develop brown bits. Using a slotted spoon, place the beef back into the bowl.
Add the remaining butter and the carrots, onions, mushrooms, garlic, and mushrooms to the Instant Pot and saute for 4 minutes. Add the wine, tomato paste and stock to deglaze the pot by scraping up the brown bits from the bottom. Return the browned beef to the pot and stir. Cover and cook at high pressure for 30 minutes. Once done cooking, let the pressure release naturally for 10 minutes, before venting to relieve all the remaining pressure.
In a small bowl, whisk together the cornstarch and 3 Tablespoons of the broth from the beef bourguignon until well combined. Add the mixture to the pot and set the Instant Pot to saute, letting the mixture simmer for 5 minutes and thicken slightly. Serve immediately with crusty bread for soaking up the deliciousness at the end.
Original Recipe from Mesidy Rivera’s Weeknight Gourmet Dinners cookbook