beef burgundy

Instant Pot Beef Burgundy - Made with a full bottle of red wine and fall-apart tender morsels of savory beef. Gourmet dinner is served in just over an hour! Including instructions for your slow cooker, this recipe is perfect for any occasion. Try it over noodles, rice, or creamy mashed potatoes.

Instant Pot Beef Burgundy

olive oil

beef

salt (or

tsp pepper (or

butter

oz cremini mushrooms (halved)

onion

garlic (minced)

tomato paste

ml red wine (1 bottle, Burgundy, Cabernet Sauvignon, Pinot Noir,

beef broth (low sodium)

bay leaves

thyme

cornstarch

water

tbsp parsley (freshly chopped)

Sear beef:

Sear beef: Heat the olive oil in your Instant Pot on the sauté setting. Season the cubed beef generously with salt and pepper. Sear the beef cubes until browned on all sides, then remove the beef from the pot and set aside.

Sauté veg:

Sauté veg: Melt the butter in the pot then add the mushrooms and onion. Cook for 4-5 minutes, stirring occasionally, until the onions soften and the mushrooms begin to brown. Add the garlic, cook for 30 seconds, then mix in the tomato paste. Cook for another 1-2 minutes.

Pressure cook:

Pressure cook: Add the wine, broth, bay leaves, and thyme. Stir everything together well. Add the beef back to the pot. Secure the lid of the Instant Pot and turn the valve from VENT to SEAL. Cook for 25 minutes on high pressure, then let the pressure release naturally for 10 minutes before quick releasing the remaining pressure.

Thicken:

Thicken: Turn the sauté setting on and bring the mixture to a bubble. Let it simmer for 10-15 minutes to reduce slightly. Whisk the cornstarch and water together to create a slurry, then add the slurry to your Instant Pot. Mix well and allow the sauce to thicken. You can add more slurry if you&#039;d like the sauce thicker.

Finish:

Finish: Taste for salt and pepper and season as needed. Garnish with parsley and serve over mashed potatoes or noodles.

Beef Bourguignon in the Instant Pot has never been quicker or tastier! All done in about an hour, the beef is seared and the vegetables are sauteed in rendered bacon fat, then pressure cooked in a red wine and beef stock until the beef is melt-in-your-mouth tender.

Instant Pot Beef Bourguignon

bacon,

beef,

carrots,

yellow onion, chopped

baby bella mushrooms, quartered

tbsp (2 g) garlic, minced

(35 g) all-purpose flour

(240 mL) red wine*

(480 mL) low-sodium beef broth

(120 mL) tomato sauce

tsp better than bouillon beef base (or 1 beef bouillon cube)

salt and freshly cracked black pepper

Set your Instant Pot to saute mode adjusted...

Set your Instant Pot to saute mode adjusted to medium heat (the middle light). Fry the bacon in the pot until somewhat crisp and the fat is rendered out. Use a slotted spoon to transfer the cooked bacon to a plate and set aside.

Add the cubed chuck to your Instant pot...

Add the cubed chuck to your Instant pot in batches so that you don't overcrowd the pot, and sear 3-4 minutes, using tongs to turn the meat and sear all sides. If the beef doesn't pull away, do not force it. When the brown crust is formed, it will release from the Instant Pot. Remove each batch of beef to a large, clean bowl once seared. Set aside.

Add onions, carrots, and mushrooms to the pot....

Add onions, carrots, and mushrooms to the pot. Add a drizzle of vegetable oil if needed so the vegetables don't burn. Stir on occasion to ensure all the vegetables get cooked for about 3 minutes, or until the onions are turning golden. Add in chopped herbs and garlic, stir in and let cook for a minute until garlic is fragrant. Add in flour, stir it in well, then let that cook for a minute or two to get the raw flavor out.

Slowly add in red wine, beef stock, beef...

Slowly add in red wine, beef stock, beef base, to the pot, scrape any brown bits off the bottom and sides of the pot and into the liquid. Simmer and reduce for about 5 minutes.

Add the bacon and beef back into the...

Add the bacon and beef back into the Instant Pot. Make sure to also add in all the accumulated juices from the beef as well. Cover the Instant Pot with its lid and set it to Manual for 45 minutes.

Once done, let it naturally release for 10...

Once done, let it naturally release for 10 minutes (do not touch the vent at all, allow the Instant Pot to depressurize) then carefully switch valve to VENT and quick release until the steam stops. Once the float valve drops, carefully remove the lid.

Set to SAUTE again, on low, and allow...

Set to SAUTE again, on low, and allow to thicken for 5-10 minutes.

Taste, then season with kosher salt and black...

Taste, then season with kosher salt and black pepper to taste. Serve hot over mashed potatoes, egg noodles, or crisp, toasted bread.

Recipe video above. Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow-cooked in a rich red wine sauce. For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock if you can!

Beef Bourguignon (Beef Burgundy)

800 grams/ 1.6 lb chuck beef (,

carrots

onions

bay leaf (, fresh (sub: dried))

milliliters/ 25 oz pinot noir or other red wine ((Note 3))

tbsp oil (, olive, canola or vegetable)

salt

tsp pepper

mushrooms (, halved (quarters if large))

50 grams/3 tbsp unsalted butter

garlic (, minced)

tbsp flour (, plain/all purpose)

beef stock (low sodium)

tsp salt

tbsp chopped parsley (, for garnish)

Marinate beef: Place the Beef Marinade ingredients in a large, non-reactive ceramic dish or ziplock bag. Marinate overnight in the fridge (minimum 12 hours, maximum 24 hours).

Strain liquid into a bowl, reserve marinade. Separate the beef, carrots and onion.

Reduce wine: Pour red wine into a saucepan and bring to a boil over medium high heat. Simmer vigorously, skimming off any impurities that rise to the surface, until reduced by half. Set aside.

Marinate beef:

Preheat oven to 180°C / 350°F (160°C fan).

Dry beef: Line a tray with paper towels, spread beef out, then pat dry with paper towels.

Season beef: Sprinkle beef with 3/4 tsp salt and 1/2 tsp black pepper.

Brown beef: Heat 2 tbsp oil in a large, heavy-based, oven-proof pot over high heat. Add 1/3 beef and brown aggressively all over. Remove into bowl, then repeat with remaining beef, adding more oil if needed.

Fry bacon: Add bacon and cook for 3 minutes until golden. Add to bowl with beef.

Sauté mushrooms: Add mushrooms and cook for 5 minutes, or until golden. Remove into a new bowl.

Sauté onion: Add a bit of extra oil if needed, then cook onions for 5 minutes or until there are nice golden patches. Add to bowl with mushrooms.

Sauté carrot: Add butter into pot. Once melted, add carrot and cook for 3 - 4 minutes until there are golden patches. Add garlic and cook for a further 1 minute.

Tomato paste: Add tomato paste and cook for 2 minutes.

Flour: Add flour and cook for 2 minutes.

Add wine and stock: While stirring, slowly pour in beef stock – this helps the flour dissolve lump-free into the stock. Then add wine and mix until flour mixture is dissolved and mostly lump-free (Note 6).

Add beef into pot: Add beef, bacon, thyme, bay leaf, 1/4 tsp salt and pepper into the pot, then stir well.

Brown beef and vegetables:

Oven 1 hour: Bring to a simmer, then cover and transfer to oven for 1 hour. (Note 7)

Mushrooms and onion: Remove from oven, stir in mushrooms and onion.

Oven 1½  hours: Cover with lid and return to oven for 1½  hours, or until beef is &quot;fall-apart tender&quot;.

Adjust salt: Remove from oven, taste sauce and add salt if needed. (Note 8 - important!)

Leave overnight (recommended): If time permits, leave the stew overnight before serving because as with all stews, it gets better with time! Reheat gently on a low stove.

Serve over mashed potato – Essential for mopping up every drop of that amazing sauce!

Slow-cook:

How to make beef Bourguignon, a classic French beef stew with fall-apart tender beef, carrots, mushrooms, and onion in a rich red wine sauce.

Beef Bourguignon

chuck

black pepper (plus additional to taste)

bacon

baby bella mushrooms (sliced)

unsalted butter

dry red wine ((750 ml)

yellow onions (thinly sliced)

garlic (about 1 tablespoon)

beef broth ((15-ounces) divided, plus additional as needed)

all-purpose flour

pearl onions (no need to thaw)

parsley (for serving)

baguette slices (for serving)

Preheat

Preheat the oven to 250℉. Make sure to position the racks so that you can fit a large Dutch oven inside with its lid on.

With paper towels, pat the beef dry. Season with 2 teaspoons salt and 1 teaspoon black pepper.

Cook

Heat a large Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is browned and beginning to turn crisp and the fat has rendered, about 10 minutes. With a slotted spoon, remove the bacon to a large plate.

Saute

Add the mushrooms and 1 tablespoon butter to the pot. Stir to combine. Sauté over medium low until the mushrooms are nicely browned and have given up their liquid, about 8 minutes. Add 1/4 teaspoon salt and stir coat. Let cook 30 additional seconds. Transfer to a separate plate or bowl that is separate from the bacon.

Sear

Increase the Dutch oven to medium-high heat. Add a single layer of beef cubes (be careful the cubes do not touch—you’ll need to work in batches) and sear until the beef is nicely browned on all sides, about 3 to 5 minutes (you do not need to cook it all the way through). Remove to the plate with the bacon. Repeat with remaining beef (take your time here and don’t overcrowd the pan. It’s worth it!).

Pour

Carefully pour in about 1/4 of the bottle of wine. With a wooden spoon, stir to scrape up any browned bits from the bottom of the pot (the dark stuff on the bottom is flavor!).

Brown

Reduce the heat to medium. Add the carrots, onion slices, and the remaining 2 teaspoons salt and 1 teaspoon pepper. Saute the onions and carrots until the onions are lightly browned, about 10 minutes, stirring occasionally.

Stir

Stir in the garlic and tomato paste and cook for 30 seconds, until very fragrant.

Return the beef and bacon to the pot, along with any juices that have collected on the plate. Add the remaining wine and broth.

Simmer

Add the thyme. Increase the heat to bring the liquid to a simmer. Cover, then carefully transfer the pot to the oven. Bake the boeuf bourguignon for 1 hour and 15 minutes. The meat and vegetables should feel fork-tender.

Mash

Place the pot back on the stove. In a small bowl, mash the butter and flour together with a fork. Stir it into the stew.

Taste

Stir in the pearl onions and reserved mushrooms. Bring the stew to a boil, then lower the heat and let simmer for 15 minutes. Remove the herb bundle. Taste and adjust salt and pepper as desired. Sprinkle with fresh parsley. Serve hot with toasted baguette slices for soaking up the broth.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1693583069/i4z8rvP2Q.mp4

Beef Bourguignon Video

This easy Beef Burgundy recipe simplifies the classic dish made famous by Julia Child. Prepare the tender beef stew in the oven or in the slow cooker!

Beef Burgundy {Beef Bourguignon}

bacon, (chopped)

lbs. stew beef,

garlic

kosher salt, (plus extra for seasoning the meat)

black pepper, (plus extra for seasoning the meat)

bay leaf

paprika

onions, (chopped)

russet potatoes (about 6 ounces each), (peeled and chopped)

mushrooms

flour

beef broth

In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 7-9 minutes). Remove bacon with a slotted spoon and set aside.

Pat beef dry with a paper towel and season with salt and pepper. Sear beef in the butter/bacon fat over medium-high heat until browned on all sides (about 5 minutes per side). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.

Add bacon back to the pot with the beef, along with the remaining ingredients. Use a wooden spoon to scrape up any browned bits from the bottom of the pot; stir to completely combine.

Cover and bake in a 350°F oven for about 1 ½ hours, or until beef is fall-apart tender. Remove bay leaf, season with additional salt and pepper (to taste), and serve!

OVEN METHOD:

In a large skillet or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3 minutes). Remove bacon with a slotted spoon and transfer to a slow cooker.

Pat beef dry with a paper towel and season with salt and pepper. Sear beef in the butter/bacon fat over medium-high heat until browned on all sides (about 5 minutes per side). Transfer beef to the slow cooker. Add tomato paste, garlic, salt, pepper, thyme, bay leaf, paprika, onions, carrots, potatoes and mushrooms to the slow cooker.

Heat the same skillet or Dutch oven over medium heat and add wine and broth. Simmer for 3-5 minutes, then whisk in the flour until there are no lumps. Allow to reduce and thicken slightly, then pour the wine mixture into the slow cooker.

Give everything a good stir, cover, and cook on LOW heat for 8 hours or on HIGH for 4-6 hours (until beef is fall-apart tender). Remove bay leaf, season with salt and pepper (to taste), and serve!

SLOW COOKER METHOD:

https://www.youtube.com/watch?v=6fpQYyFMW54

This easy Beef Burgundy recipe, or Beef Bourguignon, simplifies the classic dish made famous by Julia Child. Tender beef, vegetables and potatoes are slowly braised in a rich red wine sauce for a hearty, satisfying and nourishing dinner that can be prepared in the oven or in the slow cooker!

Get the recipe: https://www.theseasonedmom.com/beef-burgundy/

Beef Burgundy

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Instant Pot Beef Bourguignon

Beef Bourguignon (Beef Burgundy)

Beef Bourguignon

Beef Burgundy {Beef Bourguignon}

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