Instant Pot Boeuf Bourguignon
This easy and delicious Instant Pot Boeuf Bourguignon recipe takes a fraction of the time it would normally take and is just perfect served with creamy mashed potatoes.
If you like this recipe, you’ll love our Instant Pot Osso Buco!
Ingredients needed
- Bacon. Pancetta can be substituted.
- Stewing beef.
- Onion. I used chopped white onion but pearl (baby) onions are traditionally used.
- Carrots.
- Red wine. I used Cabernet Sauvignon but most varieties will work. To substitute, use beef stock and a teaspoon of Balsamic vinegar.
- Tomato paste.
- Beef stock.
- Flour.
- Thyme.
- Bay leaf.
- Garlic.
- Mushrooms.
- Salt and pepper.
How to make Instant Pot Boeuf Bourguignon.
- Prep the ingredients: Slice the bacon into strips then saute in the Instant Pot (set to Saute mode) until crisp and golden. Remove and set aside. Pat the beef dry with paper towels (this will allow the beef to brown nicely) and season with salt and pepper. Brown the beef in the IP in batches. While the beef is browning, peel and slice the carrots, chop the onion and crush the garlic.
- Make the stew: Remove the browned beef from the IP and add the onion, carrots, thyme and bay leaf. Cook for a few minutes until fragrant then add the garlic. Saute for a minute then sprinkle in the flour. Stir to coat the vegetables then pour in the wine and add the tomato paste. Bring to a simmer then add the beef and bacon back into the pot and top with the stock. Season with salt and pepper then secure the lid of the Instant Pot, making sure the vent is set to sealing position. Cook the Boeuf Bourguignon for 45 minutes on high pressure.
- Finish and serve: Quick release the pressure after 45 minutes. Make sure the beef is tender, if not, cook for another 10-15 minutes on high pressure. Add the mushrooms and test the seasoning. Adjust if necessary. Secure the lid and cook on high pressure for another 5 minutes. Quick release the pressure, season to taste and serve with mashed potatoes.
Stovetop/Oven instructions:
Brown the beef in a large, oven-proof casserole/pot. Follow all the steps up to sealing the Instant Pot. Cover the stew with a lid and place in a preheated oven (160ºC/320ºF) and allow to cook for 2-3 hours or until the beef is tender. Add the mushrooms and braise for another 10-15 minutes.
Can I freeze Boeuf Bourguignon
Stews generally freeze really well. Once cooked, allow to cool completely then transfer to freezer-safe containers and freeze for up to 3 months. Thaw and reheat before serving.
What to serve with Boeuf Bourguignon
- Parmesan garlic mashed potatoes
- Steamed rice.
- Crusty bread
Beef stew recipes
- Beef ragu with Parmesan gnocchi
- Slow braised beef short ribs with cheesy mash
- Instant Pot Irish beef stew
Servings: 8
Calories: 425kcal
Ingredients
- 6 strips bacon
- 1½ kg (3lbs) stewing beef
- 2 onions chopped (approximately 2 cups)
- 4 carrots peeled and sliced (approximately 2 cups)
- 4 sprigs fresh thyme
- 2 bay leaves
- 6 garlic cloves crushed
- 2 tbsp flour
- 2 cups red wine
- 2 tbsp tomato paste
- 2 cups beef stock
- 300 g (10oz) mushrooms halved
- salt and pepper to taste
Instructions
- Slice the bacon into strips then saute in the Instant Pot (set to Saute mode) until crisp and golden. Remove and set aside.
- Pat the beef dry with paper towels (this will allow the beef to brown nicely) and season with salt and pepper. Brown the beef in the IP in batches.
- While the beef is browning, peel and slice the carrots, chop the onion and crush the garlic.
- Remove the browned beef from the IP and add the onion, carrots, thyme and bay leaf.
- Cook for a few minutes until fragrant then add the garlic.
- Saute for a minute then sprinkle in the flour. Stir to coat the vegetables then pour in the wine and add the tomato paste.
- Bring to a simmer then add the beef and bacon back into the pot and top with the stock. Season with salt and pepper then secure the lid of the Instant Pot, making sure the vent is set to sealing position.
- Cook the Boeuf Bourguignon for 45 minutes on high pressure.
- Quick release the pressure after 45 minutes.
- Make sure the beef is tender, if not, cook for another 10-15 minutes on high pressure.
- Add the mushrooms and test the seasoning. Adjust if necessary.
- Secure the lid and cook on high pressure for another 5 minutes.
- Quick release the pressure, season to taste and serve with mashed potatoes.
Nutrition
Calories: 425kcal | Carbohydrates: 12g | Protein: 25g | Fat: 26g | Saturated Fat: 10g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 278mg | Potassium: 839mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5184IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Hi Alida. I would like to try it but dont have an instant pot, do you have timing guidelines using conventional gas.
This stew would need to braise for 2-3 hours, depending on the cut and size of the beef cubes when cooked on the stove. You’ll also need to check the liquid levels and add more if necessary.
Made this last night. It was delicious. To everyone who wants to know, yes it does take the length of time to cook but it is worth it.
It was my first time making a French dish such as this. I made it with mashed potatoes and bit of cheese. My family said it was good. That is a win!!
Great recipe! From Julia Child’s book, I add the step of boiling the bacon so the smoke doesn’t overwhelm the flavor. Yours looks great!
You’re roasted tomato sauce is just so delicious and yes comes into play in so many recipes…thankyou