Instant Pot Boeuf Bourguignon

One of my favorite fall or winter meals is beef stew or boeuf bourguignon, but I do not always have 5 hours to have it cook low and slow in the oven. This is my recipe converted for use in the pressure cooker or Instant Pot. (edited December 2021)

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INSTANT POT BOEUF BOURGUIGNON

6-8 servings

800 g Beef, cubed

1 medium Yellow Onion, diced

6 Carrots, sliced on a bias

50 g Tomato Paste

500 ml Beef Broth

400 ml Bordeaux (or another full-bodied young red)

6 cloves Garlic, minced

Flour (start with at least 1/4 cup and add more if needed)

Salt

Pepper

Fresh Thyme

Fresh Rosemary

Bay Leaf, dried

Mushrooms, sliced

EVOO (as needed)

Butter (as needed)

Create at bouquet garni with the thyme, rosemary, and bay leaf.

In the IP, whisk together 200ml wine, beef broth, garlic, and tomato paste. Add the bouquet garni and bring to a boil using the sauté feature. Cook for about 10 minutes or until you done browning the meat.

Pat the meat dry for it will not brown properly if damp.

On the stove, in a heavy bottom pan (I prefer to use my dutch oven) add equal parts butter (~50 g) and EVOO (~50 ml) to the pan. Heat until melted and butter is foaming.

Take a few pieces at a time and brown them on all sides. Be sure not to crowd the pan. Remove meat and set aside in a large heat resistant bowl.

Once the meat is all browned and in the bowl, sprinkle ~1/4 cup of flour over the top and give is a light mix. Set aside.

In the same pan, adding more oil if needed, sauté the slices carrots and onions until onions are translucent.

Using 200 ml (~1 cup) of the red wine, deglaze the pan scraping the bottom well to remove any build up. Pour this liquid with all of the scrapings into the instant pot. Wipe but do not wash pan and set aside to cook the mushrooms.

NOTE: The prep before going in the IP takes about an hour.

You can do all of this prep in the Instant Pot on "sauté - high" but for the best results I like to use my heavy bottom skillet or cast iron dutch oven.

Add in the browned/floured meat and sautéed vegetables to the Instant Pot. Leave the extra flour and juices in the bottom of the bowl.

Take a ladle or two of the sauce from the Instant Pot and add it to the remaining flour at the bottom of the bowl that held the meat. You may want to add a little bit more flour to this part. You are looking for a lightish brown color. Whisk until smooth and then add it to the Instant Pot and give it all one good stir.

Close and seal lid. Set the Instant Pot to Manual/Pressure Cook - High Pressure and cook for 35 minutes with a 10 minute NPR.

While the meat and vegetables are cooking in the Instant Pot, sauté the mushrooms in butter and EVOO using the same pan from earlier. For best results, the mushrooms should be dry, the butter very hot, and do not crowd the pan. Keep adding butter and EVOO as needed to fry each batch of mushrooms.

Once the Instant Pot is done with its NPR, carefully removed the lid and add the mushrooms.

Keep on warm until ready to serve.