Instant Pot Beef Burgundy

• 份量: 6 servings
• 活動時間: 15 minutes
• 總時間: 1 hour 10 minutes

食材

2 tablespoon olive oil

2 pounds cubed beef (chuck roast, sirloin, or other types of stewing beef.)

1 teaspoon salt (or to taste)

1 teaspoon pepper (or to taste)

2 tablespoon butter (unsalted)

8 ounce cremini mushrooms (halved)

1 medium white onion (diced)

4 cloves garlic (minced)

2 tablespoon tomato paste

750 ml red wine (1 bottle, Burgundy, Cabernet Sauvignon, Pinot Noir, or Zinfendel.)

1 cup beef broth (low sodium)

2 bay leaves

2 sprigs fresh thyme

1 tablespoon cornstarch

1 tablespoon water

1 tablespoon parsley (freshly chopped)

步驟

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: 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: 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: 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'd like the sauce thicker.

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

營養

• 卡路里: 496 kcal
• 總脂肪: 25 g
• 飽和脂肪: 10 g
• 膽固醇: 119 mg
• 鈉: 603 mg
• 總碳水化合物: 10 g
• 膳食纖維: 1 g
• 總糖: 3 g
• 蛋白質: 34 g