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Boeuf Bourguignon in Instant Pot
Boeuf Bourgignon in the Instant Pot is so much quicker than making it in the oven. The meat comes out tender and very flavorful that it melts in your mouth! Serve with mash potatoes or your choice of greens if you don't eat potatoes.
Course
Entree
Cuisine
Paleo
Keyword
Beef
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
6
Calories
552
kcal
Author
Karen Lee
Equipment
Pressure Cooker
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
US Customary
-
Metric
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
Calories:
552
kcal
|
Carbohydrates:
24
g
|
Protein:
29
g
|
Fat:
25
g
|
Saturated Fat:
11
g
|
Cholesterol:
103
mg
|
Sodium:
1634
mg
|
Potassium:
1347
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
12860
IU
|
Vitamin C:
10.1
mg
|
Calcium:
73
mg
|
Iron:
4.3
mg