Recipe for Boeuf Bourguignon in Instant Pot
A traditional French Beef Stew (Boeuf Bourguinon) for modern times.
Equipment
Ingredients
- 2 lbs of beef chuck cut into medium-sized portions (1 kg)
- 1 cup of lardons or 6 strips of bacon sliced into small pieces
- 1 cup of sliced white or button mushrooms
- 1 onion chopped up
- 1 carrot sliced
- 1/2 bottle of dry fruity red wine eg. Bourgogne or Pinot Noir
- 2 cups of beef stock or bouillon
- 1 garlic clove chopped up
- 4 sprigs of thyme
- 4 sprigs of parsley
- 1 chopped celery stick
- 1 bay leaf
- 2 tablespoons of butter
- 2 tablespoons of flour
- Pinch of salt and pepper to taste
- 6-8 baby potatoes (optional)
Instructions
- Add the garlic, beef, bacon, and butter in the Instant pot and sauté for about 5 minutes.
- Add the rest of the ingredients (except the flour), and set the Instant Pot to High Pressure for 45 minutes.
- Once the countdown has finished, let the pressure release naturally for 10 minutes.
- Mix in the flour with a tablespoon of water to make a slurry. Add the slurry to the Instant Pot.
- Press the Sauté button again for 5 minutes to let the sauce thicken.
- Let the Boeuf Bourguignon rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
Notes
The alcohol usually cooks off by the time it is served, but if you don't want to use wine, replace it with:
- 2 tablespoons of apple cider vinegar
- 1 cup tomato sauce (or 1/2 cup tomato paste)
Nutrition
Serving: 1gCalories: 1106kcalCarbohydrates: 14gProtein: 79gFat: 64gSaturated Fat: 26gPolyunsaturated Fat: 29gCholesterol: 270mgSodium: 335mgFiber: 2gSugar: 4g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Tried this recipe?Let us know how it was!