Instant Pot Beef Bourguignon
This is a classic beef stew in red wine sauce inspired by Julia Child
Ingredients
- 3 pounds chuck brisket or stew meat cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 4 strips bacon cubed
- 2 tablespoons vegetable oil
- 2 cups red wine
- 2 cups beef broth
- 4 carrots cut into 1 to 2 inch chunks (optional)
- 5 cloves minced garlic
- 12 oz pearl onions
- 2 pound potatoes cut into 2-inch cubes (optional)
- 8 ounces cremini mushrooms optional
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoon masa harina or flour combined with equal amount of water optional
Instructions
- Combine flour salt and pepper in a bowl. Pat beef cubes with paper towel to dry. Add beef cubes and stir to coat.
- Set Instant Pot to Sauté. Add oil and heat. Add bacon slices and beef and cook about 5 minutes until brown. Cook in batches if pan is too crowded. Turn off Pot.
- Add wine and beef broth and stir to deglaze.
- Add remaining ingredients. Seal and cook at high pressure for 35 minutes. Allow to natural release for 10 minutes.
- If sauce needs thickening add a mixture of equal parts water and flour or masa harina until it reaches desired consistency.
- Serve over noodles.