Instant Pot Red Wine–Braised Beef Stew
Beef Burgundy, aka boeuf bourguignon, is a comforting French stew of beef braised in red wine.
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Equipment
- 1 Pressure Cooker or Multicooker
Ingredients
- 5 tbsp vegetable oil divided
- 1 pound cremini mushrooms trimmed and halved if small or quartered if large
- 1½ teaspoons pepper divided
- 1¼ teaspoons table salt divided
- 3 pounds boneless beef chuck-eye roast trimmed and cut into 1½-inch pieces
- 2 onions chopped
- 3 tbsp all-purpose flour
- 2 tbsp tomato paste
- 4 garlic cloves minced
- 2 teaspoons minced fresh thyme
- 3 anchovy fillets minced
- 1 cup dry red wine
- ¾ cup chicken broth
- 6 ounces salt pork rind removed, cut into ¼-inch pieces. You can substitute thick-cut bacon.
- 3 carrots peeled and cut into 1-inch lengths
- 2 bay leaves
- ¼ cup chopped fresh parsley
Instructions
- Using highest sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add mushrooms, ½ teaspoon pepper, and ½ teaspoon salt and cook, stirring occasionally, until mushrooms are browned and liquid has nearly evaporated, 8 to 10 minutes. Transfer mushrooms to bowl.
- Pat beef dry with paper towels and sprinkle with ½ teaspoon pepper and ½ teaspoon salt. Add 1 tablespoon oil to oil left in pot and heat using highest sauté function until just smoking. Brown half of beef on all sides, 6 to 8 minutes; transfer browned and unbrowned beef to second bowl.
- Add onions, remaining 2 tablespoons oil, remaining ½ teaspoon pepper, and remaining ¼ teaspoon salt to fat left in pot and cook until onions are softened, 3 to 5 minutes. Stir in flour, tomato paste, garlic, thyme, and anchovies and cook until fragrant, about 1 minute. Stir in wine and broth, scraping up any browned bits. Stir in beef and any accumulated juices, salt pork, carrots, and bay leaves.
- Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using large spoon, skim excess fat from surface of stew and remove bay leaves. Stir in mushrooms and bring to simmer using highest sauté function. Cook, stirring occasionally, until liquid is slightly thickened and mushrooms are warmed through, about 5 minutes. Turn off Instant Pot and let rest for about 10 minutes (liquid will thicken slightly as it cools). Season with salt and pepper to taste. Sprinkle individual portions with parsley before serving.
Notes
Beef Burgundy, aka boeuf bourguignon, is a comforting French stew of beef braised in red wine. Julia Child and her classic recipe helped put this delicious but time-consuming dish on the map. An Instant Pot turns this otherwise all-day affair into an approachable weekday dish. For our version, we created savory depth by sautéing and then setting aside both some cremini mushrooms and half of the boneless beef chuck-eye roast. Chopped onions, tomato paste, and anchovies provided complexity, while garlic, bay leaves, and thyme added an aromatic backbone. Rendered salt pork seasoned the stew further and contributed to its richness. Red wine and chicken broth combined for both the braising liquid and that pleasantly recognizable wine-y forwardness. A little flour stirred in along with the aromatics ensured a silken sauce, while a few carrots imparted a sweet, earthy lift. A mere 30 minutes under high pressure (followed by a quick release) and the meat emerged tender and succulent. Adding the mushrooms back in for a few minutes while the stew was simmering warmed them through and thickened the cooking liquid slightly.
Nutrition
Calories: 830kcalCarbohydrates: 15gProtein: 49gFat: 61gSaturated Fat: 23gPolyunsaturated Fat: 8gMonounsaturated Fat: 29gTrans Fat: 3gCholesterol: 182mgSodium: 1079mgPotassium: 1327mgFiber: 2gSugar: 4gVitamin A: 5541IUVitamin C: 11mgCalcium: 87mgIron: 6mg
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