Beef Bourguignon Instant Pot Recipe
This beef bourguignon comes together in under 45 minutes if using a pressure cooker. All ingredients can be found at Trader Joe’s (or any other grocery store or supermarket if you’re into that kind of thing).
What Would Julia Say?
If Julia Child cursed and someone told her they could make beef bourguignon in under 45 minutes, she’d probably say something like, “Get the F*** outa here!”
But today, with the wonderful advancements in technology, it is in fact, possible.
Come to think of it, stove top pressure cookers were around back then, so it wouldn’t have been that outlandish.
So I take it back.
If she cursed and someone told her they could make beef bourguignon in under 45 minutes without the use of an oven or a range, she’d probably say something like, “Get the F*** outa here!”
Or maybe not. She did seem quite laid back most of the time. She actually did say, “In cooking you’ve got to have a what-the hell-attitude.” So maybe she did curse if only a little bit. If you consider “hell” a curse word.
Anyway, there are probably a lot of other things she might have said about this recipe. You don’t put potatoes IN the stew, but serve it WITH them, you don’t use frozen pearl onions, etc. But we’ll never know.
What We Do Know
All we know (or I know, but you’ll know too if you make it), is that it’s fantastically simple and produces a pretty damn good beef bourguignon. Or something close enough to it to not feel wrong about calling it that.
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
This beef bourguignon comes together in under 45 minutes if using a pressure cooker. All ingredients can be found at Trader Joe’s (or any other grocery store or supermarket if you’re into that kind of thing).
Ingredients
4 oz pancetta, cubed small
2 lb. chuck roast, cubed into 1” pieces*
About ½ C flour
2 C red wine, big bold red such as cabernet or zinfandel
8 oz white mushrooms, quatered
1 lb. bag frozen pearl onions
1 lb. fingerling potatoes
2 T garlic, minced
3 sprigs thyme, leaves only, finely chopped
2 T tomato paste
2 C beef stock
2 t salt, plus more to taste
1 t pepper, plus more to taste
Instructions
Set the pressure cooker to sauté or brown and add the pancetta.
Meanwhile, toss the beef in the flour until lightly coated.
Once the pancetta renders out its fat, shake off excess flour from the meat, add it to the pot, and brown it, stirring occasionally for about 3 minutes.
Add the red wine, scrape up any bits stuck to the bottom, and reduce the liquid by about half.
Add the remaining ingredients, close the lid, cancel the sauté process, and cook at high pressure for 30 minutes.
You can quick release if in a hurry or wait for the pressure to come down naturally.
Season to taste with salt and pepper and enjoy!
Notes
*Sometimes Trader Joe’s doesn’t have whole chuck roast. They almost always have stew meat. That works great, eliminates the need for meat cutting, and makes a bit leaner stew.
Keywords: Beef Bourguignon, Instant Pot, Stew, Beef, Beef Stew
Jillian Fae
Jillian believes her passion for cooking stems from the fact that she was born and raised in Southern California. The best climate conditions for growing the finest produce all year around and the diverse mix of cuisines have always been an inspiration to her. Her love and ability to make people happy by way of delicious food began at an early age and still grows today. She is the proud Chef and Owner of Jillian Fae Chef Services, a personal chef business specializing in private dinner parties, customized menus, and weekly meal preparation.
You May Also Like
Thai Coconut Shrimp Soup- Pressure Cooker Recipe
Tom Kha Gai and Cultural Appropriation
