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    Home » Recipes » French Cuisine

    Boeuf Bourguignon in Instant Pot

    November 20, 2019 By Francoise Leave a Comment

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    This post is also available in: Français

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    Boeuf Bourguignon (also known as Beef Bourguignon or Beef Burgundy) is a traditional French stew dish Burgundy. The dish’s name refers to two famous products from Burgundy’s soil: “Charolais” beef (French breed) and the wine of its vineyards.

    Originally, this dish called “estouffade de boeuf” (braised beef) was a favorite among peasants on holidays, before becoming a traditional Sunday dish often enjoyed with a slice of garlic toast. 

    Boeuf Bourguignon in Instant Pot
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    In traditional Boeuf Bourguignon, the meat is marinated for several hours in red wine, ideally Burgundy with vegetables, herbs, and spices to develop the flavors. The cooking is slow, being over low heat for at least 3 hours. The meat is melting soft, the sauce takes on a velvety texture and a beautiful Burgundy color.


    Boeuf Bourguignon can take a long time to make, but with the Instant Pot or Pressure Cooker, you can fix this delicious comfort dish in less time, perfect for people in a hurry or for impressing guests. 

    Boeuf Bourguignon in Instant Pot

    Boeuf bourguignon is usually served with boiled potatoes, mashed potatoes, pasta, crusty baguette, a slice of garlic toast or even dauphinois gratin (a french potato dish with dairy). However, some non-traditional sides, such as polenta or spaetzle (pasta found in Alsace (NorthEastern in France), and German-speaking countries) work very well! 

    Sometimes I like to change it up using different side dishes. One time, I added small honey gold potatoes that I boiled peeled, and browned a little bit in butter, sprinkled with a little parsley. Another, I tried the boiled gnocchi with steam green beans. My family and I really enjoy these different side dish ideas.

    Boeuf Bourguignon served with honey gold potatoes browned in butter
    Boeuf Bourguignon served with honey gold potatoes browned in butter
    Boeuf Bourguignon served with boiled gnocchi and steam green beans
    Boeuf Bourguignon served with boiled gnocchi and steam green beans

     

    Instant Pot Boeuf Bourguignon

    Boeuf Bourguignon in Instant Pot

    Francoise



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    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Main Course
    Cuisine French
    Servings 4 people

    Ingredients
      

    • 2 lbs beef chuck roast, trimmed and cut into 1.5 inches cubes
    • 4 ounces bacon, cut into strips
    • 2 tablespoon olive oil 
    • 1 tablespoon butter
    • ⅔ (500 ml) bottle of red wine (traditionally a Burgundy or Pinot Noir)
    • 1 medium onion, minced
    • 2 garlic cloves, diced
    • 2 tablespoon flour
    • 1 tablespoon tomato paste (optional)
    • 1 herb bouquet (spring thyme, bay leaf, parsley)
    • 2 to 3   medium carrots, sliced
    • ½ lb mushrooms, sliced or quartered
    • salt, pepper 
    • 1 pinch all spices (optional)
    • Italian parsley

    Instructions
     

    • Before starting, be sure to have all the ingredients ready.
      Boeuf Bourguignon
    • On the Instant Pot, press the saute button, and adjust the heat to medium. Put in the olive oil, and butter. When it is hot, add onion, garlic, bacon, and cook until lightly brown. Remove with a slotted spoon and set aside in a bowl.
      Boeuf Bourguignon
    • Add the meat (working in two batches if needed). Brown each piece of meat on all sides.
      Boeuf Bourguignon
    • Sprinkle the meat with flour and cook a little bit while stirring (adjust the heat to low if necessary).
      Boeuf Bourguignon
    • Add the red wine and scrape well any remaining browned bits off the bottom of the instant pot. 
    • Return the bacon, onion, garlic, add carrots, mushrooms, tomato paste, herb bouquet, all spices, salt, and pepper. Give everything a good stir.
      Boeuf Bourguignon
    • Secure the lid and verify that the pressure valve is closed. Cook for 30 minutes at high pressure.
    • Naturally release the pressure for 10 minutes, then open the valve to release any remaining pressure.
    • Remove the herb bouquet from the Instant Pot. With a slotted spoon remove all the meat and vegetables and put them in a big bowl. Keep them warm with a cover.
    • Optionally, before thickening the sauce in the Instant Pot, you make it very velvety by using a cup fat separator to remove any excess fat.
    • Press the sauté button on low. Let the sauce thicken a little bit to your liking. Taste the sauce and adjust the seasoning if necessary.
    • Pour the wine sauce into the bowl. Sprinkle fresh parsley and serve hot with potatoes, mashed potatoes, pasta, or even grilled slices of bread rubbed with garlic.

    Notes

    Beef Bourguignon is even better when reheated, so you can prepare this recipe the day before.
    Keyword Comfort Food, Instant Pot, quick
    Tried this recipe?Let us know how it was!

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    About Francoise

    My name is Francoise. I am a French mom who lives in Atlanta, GA since 1999.
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