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INSTANT POT BEEF BOURGUIGNON

Name: INSTANT POT BEEF BOURGUIGNON
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Cuisine: mushrooms
Ingredients: 1 tablespoons extra-virgin olive oil; 6 ounces bacon (roughly chopped); 3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks); 1 carrot (large, sliced 1/2-inch thick); 1 white onion (large, diced); 6 cloves garlic (minced (divided); 1 pinch coarse salt; 1 pinch ground pepper; 2 tablespoons flour; 12 pearl onions (small, optional); 3 cups red wine (like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine); 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock); 2 tablespoons tomato paste; 1 beef bouillon cube (crushed); 1 teaspoon fresh thyme (finely chopped); 2 tablespoons fresh parsley (finely chopped, divided); 2 bay leaves; 1 pound white mushrooms (fresh, small or brown mushrooms ,quartered); 2 tablespoons butter

6 servings

servings

15 minutes

active time

3 hours 15 minutes

total time

Start Cooking

Ingredients

1 tablespoons extra-virgin olive oil

6 ounces bacon (roughly chopped)

3 pounds beef brisket (trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks)

1 carrot (large, sliced 1/2-inch thick)

1 white onion (large, diced)

6 cloves garlic (minced (divided)

1 pinch coarse salt

1 pinch ground pepper

2 tablespoons flour

12 pearl onions (small, optional)

3 cups red wine (like Merlot, Pinot Noir, or a Chianti - for a milder sauce, use only 2 cups of wine)

2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)

2 tablespoons tomato paste

1 beef bouillon cube (crushed)

1 teaspoon fresh thyme (finely chopped)

2 tablespoons fresh parsley (finely chopped, divided)

2 bay leaves

1 pound white mushrooms (fresh, small or brown mushrooms ,quartered)

2 tablespoons butter

Directions

INSTANT POT BEEF BOURGUIGNON / PRESSURE COOKER:

Set Instant Pot or Cooker to SEAR function (or use a pan on the stove over medium heat of you wish). Sauté the bacon in 1 tablespoon of oil until crisp and browned. Remove with a slotted spoon and set aside.

Pat dry beef with paper towel; sear in batches until browned on all sides in the oil/bacon fat.

Return bacon to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook on SEAR for a further 4-5 minutes to brown.

Add in the onions, pearl onions, carrots, wine, 2 cups of stock, tomato paste, 4 cloves minced garlic, bullion and herbs. Stir well, cover and lock the lid into place. Press Keep Warm/Cancel to stop the Sauté function, then set to MANUAL mode. Choose HIGH PRESSURE for 30 minutes cook time.

After cooking, allow the pressure to release naturally for 8-10 minutes. Open the valve and allow and remaining steam to escape (for Instant Pot, turn the valve from sealing to venting to release the pressure).

While steam is releasing, prepare your buttered mushrooms (OPTIONAL — or add them straight in without cooking in butter if desired): Heat the butter in a medium-sized skillet/pan over medium heat. Add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Set aside.

Change the Instant Pot or cooker setting back to the SEAR setting (or SAUTE) stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.

Add the buttered mushrooms, garnish with parsley and serve with mashed potatoes, rice or noodles.

Nutrition

Serving Size

Calories

624 kcal

Total Fat

25 g

Saturated Fat

9 g

Unsaturated Fat

12 g

Trans Fat

0.2 g

Cholesterol

151 mg

Sodium

1.163 mg

Total Carbohydrate

19 g

Dietary Fiber

3 g

Total Sugars

7 g

Protein

59 g