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).
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
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!
*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