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Have you seen the movie, Julie & Julia in which the main character, Julie, is making Julia Child’s recipes every day and blogging about it? There is a scene when she is making Julia Child’s Boeuf (pronounced quick ‘boof’ in a Frenchy way) Bourguignon (boy-guing-yon) and her husband asks, “How long does it take?“, and she mumbles, “2 1/2 hours” as she sets the timer.
Actually, Julia Child’s recipe says to cook for 2 1/2 – 3 hours. Gasp!
Well, who has time for that! Not me! Especially now that I know it can be made in less than hour in my Instant Pot!
Boeuf Bourguignon is a French beef stew that’s flavored (or drowned, whichever term you prefer) with a bottle of burgundy, slowly simmered in a covered dutch oven for 2 1/2 -3 hours. And it’s one of Julia Child’s signature dishes. And one of my favorites!
I’ve made beef stew in Instant Pot before but since Boeuf Bourguignon requires alcohol, and you can’t cook with alcohol in a pressure cooker, you have to marinade the meat in red wine, preferably overnight, to infuse it into the meat.
Why can’t you cook alcohol in a pressure cooker? That’s because alcohol doesn’t burn off since pressure cooker doesn’t allow alcohol to evaporate while cooking and the food taste becomes bitter.
So with a little bit of planning, making Boeuf Bourguignon in Instant Pot (or any pressure cooker) takes just under an hour and the flavor and tenderness is even better than cooking it in the oven. (did I mention, 2 1/2 – 3 hours?)
Here is my adapted recipe that even Julia Child would be proud of. I’m sure.
Boeuf Bourguignon in Instant Pot
- 4-6 strips of good quality uncured smoked bacon, chopped
- 1½ lbs chuck beef cut into 1" pieces
- 6 Tbsp all purpose flour, divided (gluten flour if you are gluten sensitive)
- 1 Tbsp+ sea salt
- ½ tsp black pepper
- 3 Tbsp butter
- 1 lb carrots, cut into 1" chunks
- 4 garlic cloves, chopped
- 2 yellow onions, sliced
- 1 lb fresh mushrooms, quartered
- 1 bay leaf
- 1 tsp fresh thyme leaves or ½ tsp dried
- 4 C red wine, like Pino Noir or Burgundy
- 2 cups beef broth or stock
- 1 Tbsp tomato paste (I love this tube since you can just squeeze out the amounts you need and the rest stays fresh. And it's in a BPA free tube instead of a can!)
- Dry the beef chunks well with paper towel.
- Marinade the meat in 4 cups of red wine, salt and pepper overnight.
- Next Day
- Drain beef and reserve the wine.
- Dry the beef well with a paper towel.
- Put beef chunks in a bowl, coat all sides with flour, salt, and pepper and set aside.
- Set Instant Pot on "Saute"
- Add chopped bacon and add the meat pieces. Don't crowd the meat and brown all sides. Cook them in batches if needed.
- When they are done, take them out and set aside.
- Melt butter and add carrots, garlic, onions and sauté until onions are translucent.
- Add mushrooms and sauté for about a minute.
- Add the reserved wine, bay leaf and thyme. Let it 'simmer' for about 2-3 minutes until alcohol has burned off.
- Add the beef, tomato paste, and beef broth. Stir well.
- Close the lid tightly, close the vent valve.
- Press MEAT (30 minutes) and prepare your accompanying carb, like egg noodles or rice.
- Add remaining flour to butter to make a roux. You'll need the roux to thicken the sauce once BB is done.
- When the timer ends, let the pressure release naturally (NPR).
- When it depressurizes, add the roux you prepared and thicken the sauce.
- Serve over any carb you prepared.
- Bon Appétit!