This Instant Pot Beef Bourguignon is a classic French stew that cooks up in a fraction of the time in the pressure cooker! It's a hearty, satisfying gluten-free dinner that the entire family will love!
3lbs.beef stew meattrimmed of excess fat if necessary and cut into 2" cubes
1smallonion or shallotchopped
6clovesgarlicminced
16ouncesbaby bella mushroomsquartered
2tablespoonstomato paste
1.5cupsred Burgandy or Pino Noir winebe sure to use a drinkable quality!
1cup low sodium beef broth
1bay leaf
1largesprig thyme
12ouncespearl onionspeeled (see notes for frozen)
3largecarrotscut into 1" chunks
2 1/2tablespoonscornstarchmixed with 2 1/2 tablespoons of water
Salt and freshly ground black pepper, to taste
Instructions
Select the Sauté mode on the Instant Pot. Add the bacon and cook for 6-8 minutes until crispy. Remove from heat and place on a paper towel lined plate to drain.
Pat the beef dry and season well with salt and pepper. Continuing on Sauté mode, add half of the beef to the pot with the bacon grease and cook until browned on all sides for about 5 minutes. Place the browned beef on a plate and repeat with the remaining half of the meat. Set aside.
Add the onion and mushroom and continue to cook on Sauté mode for another 5 minutes until softened and the liquid from the mushroom evaporates. Add the garlic and cook for 30 seconds longer.
Add the tomato paste and stir well, then add the wine and scrape up any brown bits from the bottom of the pan. Cook until the wine has reduced to 1 cup, or about 5 minutes.
Add the beef back to the pot along with the beef broth, bay leaf and thyme. Secure the lid and close the venting valve, then select Pressure Cook and set for 30 minutes. When done, allow the pressure to naturally release for about 10 minutes then quick release and remove the lid.
Add the carrots and pearl onions and secure the lid once more. Pressure cook for 5 minutes, then allow the pressure to naturally release for 5 minutes. From there, quick release the pressure and remove the lid.
Remove the thyme sprig and bay leaf. Combine the cornstarch and water, stirring well to combine. Select the Sauté mode and stir in the cornstarch slurry. Cook until thickened, about 3 minutes, then add the bacon just before serving. Enjoy!
Notes
Pro tip: Save yourself some prep work by using frozen pearl onions...just thaw them slightly. You can also trim and cut the beef (if needed) and prep veggies in advance to make prep go even faster.
The carrots and pearl onions are added to the Instant Pot during the last 5 minutes or so of cooking time so that they hold their shape and don't become mushy.
Beef bourguignon tastes even better as leftovers! It will keep in the refrigerator for up to 5 days or freeze it for up to 3 months.