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 ½ hours" as she sets the timer.
Actually, Julia Child's recipe says to cook for 2 ½ - 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 ½ -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 ½ - 3 hours?)
Here is my adapted recipe that even Julia Child would be proud of. I'm sure.
Boeuf Bourguignon in Instant Pot
Boeuf Bourguignon in Instant Pot
Equipment
Ingredients
- 4-6 strips of good quality uncured smoked bacon chopped
- 1 ½ lbs chuck beef cut into 1" pieces
- 6 tablespoon all purpose flour divided (gluten-free flour if gluten sensitive)
- 1+ tablespoon sea salt
- ½ teaspoon black pepper
- 3 tablespoon 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 teaspoon fresh thyme leaves or ½ teaspoon dried
- 4 c red wine like Pino Noir or Burgundy
- 2 c beef broth or stock
- 1 tablespoon tomato paste
Instructions
- Marinade
- 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!
Nutrition
Ann says
Oh gosh!! This sounds great and I'm definitely going to try it!! One thing though - the alcohol does not burn off of the food in a few minutes. As a matter of fact, even flaming alcohol leaves 75% of the alcohol behind. Simmering alcohol for 15 minutes leaves 40% of the alcohol. So beware if someone cannot have alcohol. http://ochef.com/165.htm
alan says
I just bought an IP and it arrives soon.Your recipe will be the very first dish I prepare with it. I already have all the ingredients in the house, and have done the dish the long slowwww way many times. Thanks for sharing. Cheers!
HolisticHealthHerbalist says
I have an instant pot but I really need to figure out how to use it lol! This sounds amazing and in just 45 minutes? Say what!?
Dr. Karen says
Yup. Make it this week! It's amazing! So flavorful and tender!
RecipestoNourish says
Thanks so much for sharing this with us at Savoring Saturdays linky party! Happy Holidays! Hope you'll come back and join us again in the new year.
Dr. Karen says
I sure will! Love your linky party! Love all the delicious meals people post on it! Who needs Pinterest??
Megan Stevens says
This is one of my favorite dishes! Thank you for the Instant Pot recipe!
Dr. Karen says
You're welcome Megan! It's so good! You can do it without the alcohol if you are on AIP but then, it'd be Beef Stew. Still, it's great in Instant Pot! So quick!
Andrea Fabry says
This makes me really want to invest in an Instant Pot! I love that movie, by the way. 🙂
Dr. Karen says
Oh, Andrea. This investment will pay you back in no time! It's a lifesaver! Buy it!
RecipestoNourish says
I just love all of your Instant Pot recipes. This one always makes me think of Julia Child. 🙂
Dr. Karen says
It does, doesn't it? I remembered how she says Boeuf Bourguignon too! I love her!
Susie @ Yoga Pants and Bon Bons says
Yum... I haven't had this dish in awhile (like 5 years). Thanks for reminding me that it exists and for the great recipe.
Dr. Karen says
You're welcome! It's really simple in a pressure cooker! Just have to remember to marinade it over night before cooking for maximum flavor!
Wandercooks says
Mouth is literally watering. Was just talking about this recipe with someone the other day, crazy! I've never made it but my mum has and it's one of my favourites. Would love to try your version! 🙂
Dr. Karen says
Awww...your mom's recipe must be amazing too! Try making it! It's really simple! You'd make your mom proud! 😉
lindaspikerl says
Fabulous! Can't wait ti try it in my IP!
Dr. Karen says
Well, now that you have IP, you must!
reneekohley says
Definitely going to make this!
Dr. Karen says
I'm sure you're going to make it amazing! And take better photos too!