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    Instant pot beef bourguignon

    November 2, 2021 by Andy Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    My Instant pot beef bourguignon is an amazing copy of the french classic. Tender fall apart beef in a rich red wine gravy - perfection!

    Instant pot beef bourguignon

    Instant pot beef bourguignon

    Instant pot beef bourguignon

    My Instant pot beef bourguignon is an amazing copy of the french classic. Tender fall apart beef in a rich red wine gravy - perfection!
    Print Pin Rate
    Course: Main Course
    Cuisine: French
    Keyword: Easy instant pot beef bourguignon, Instant pot beef bourguignon, Instant pot beef bourguignon recipe, The best instant pot beef bourguignon
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Leave under pressure: 15 minutes minutes
    Servings: 6
    Calories: 600kcal

    Ingredients

    • 2 tbsp Sunflower or rapeseed oil (canola)
    • 908 g Stewing beef (chuck) - diced
    • 6 Rashers Smoked bacon (diced)
    • 2 Whole Onions (roughly chopped)
    • 4 Cloves Garlic (roughly chopped)
    • 3 Whole Bay leaves
    • 1 tbsp Thyme
    • Season to taste
    • 350 ml Red wine
    • 350 ml Beef stock
    • 4 Whole Carrots (roughly chopped)
    • 454 g Baby potatoes
    • 227 g Mushrooms (roughly chopped)
    • 2 tbsp Cornflour
    Metric - US Customary

    Instructions

    • Set the pot to saute and add the oil. When the oil is hot add the beef and brown.
    • Use a slotted spoon to remove the beef and set aside.
    • Add the bacon and onion and fry until the bacon is browned (add a little extra oil if necessary).
    • Add the beef back to the pot followed by the garlic, bayleaf and thyme. Season to taste.
    • Add the wine and bring to the boil. Thoroughly deglaze the pot.
    • Now add the stock, carrots, potatoes and mushrooms.
    • Stir together and put the lid on the pot. Set on high pressure for 30 minutes.
    • When the time is up, leave under pressure for another 15 minutes and then do a quick release if necessary.
    • Set the pot to saute. Add the cornflour to a small bowl and mix in around 5 tbsp of liquid from the pot. Mix back into the pot and bring back to the boil.
    • Allow the sauce to thicken (this should take around 4 minutes).
    • Serve and enjoy.

    Video

    Nutrition

    Calories: 600kcal | Carbohydrates: 21g | Protein: 35g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 374mg | Potassium: 1202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 5mg

    To make the recipe keto-friendly, just leave out the potatoes.

    For some interesting history relating to beef bourguignon, please click here.

    I hope you have enjoyed my recipe for instant pot beef bourguignon. Please take a look at some of my other great beef recipes:

    • Instant pot broccoli and beef
    • Instant pot Italian beef sandwich
    • Instant pot corned beef hash

    If you have any comments, questions or suggestions, please leave them in the box below and I would be delighted to help.

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