Stew Beef is cooked in red wine alongside bacon, carrots, mushrooms, and onions, for a deep, umami-rich meal. We are cooking this French classic in an Instant Pot to cut the cook time for this recipe in half!
“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”
Recipe Origins
Beef Bourguignon is a French Stew in which stew beef is traditionally slow cooked in red wine (though we are using the Instant Pot) and served alongside bacon, carrots, onions, and mushrooms. This dish originated in an area of France called Burgundy, also called Bourgogne in the French language.
Burgundy is famous for its wine and beef, so the pairing of the two to form the region’s signature dish was a natural combination.
Recipe History
Beef Bourguignon was once popular in France during the Middle Ages, as it was a way to feed quite a lot of people with tougher cuts of meat that would normally go to waste. The downfall of this dish is that it has always taken quite a long time to prepare, as the beef needs to cook for quite some time in order to tenderize (this is where the Instant Pot comes in!).
In more recent history, Beef Bourguignon was first written as a recipe by French Chef Auguste Escoffier, who used one large piece of beef in the recipe.
It was, however, made more popular by one most famous Julia Child, the author of the French-American cookbook, Mastering the Art of French Cooking. In her recipe, Julia called for cut pieces of beef, making the recipe seem far more approachable to home cooks.
Julia’s recipe has become a very popular French recipe, and was made even more popular by the movie Julie and Julia, released in 2009.
Why Make this Recipe
- Quicker than Stovetop: When I think about the perfect recipe to make in the Instant Pot, Beef Bourguignon comes to mind. This normally 3 hour recipe is made much shorter and hands-off with the use of the Instant Pot.
- Tender Beef: Cooking stew beef in the Instant Pot is my favorite way to prepare it because of how fool-proof it is! After 45 minutes in the Instant Pot, you will be left with tender, satiny beef in a umami-filled sauce.
- “Travel” to France: If you’ve ever wanted to visit France, this is the perfect way to do so! Beef Bourguignon is a quintessential dish in French cuisine, and it is now so much simpler to make it at home!
What Do I Need to Make this Recipe
Ingredients
- Meat: Bacon, Stew Beef
- Vegetables: Carrots, Onions, Garlic, Mushrooms
- Herbs: Thyme, Rosemary, Sage, Bay Leaf
- Pantry Staples: Olive Oil, Beef Stock, Tomato Paste, All Purpose Flour
- Red Wine: Try to go with a Red Burgundy wine such as Pinot Noir or Cabernet Sauvignon, if possible, as it will bring out delicious flavors in the beef.
Tools
- Instant Pot/Pressure Cooker: I used an 8 quart pot
- Slotted Spoon
- Knife
- Cutting Board
How to Make this Recipe
[adthrive-in-post-video-player video-id=”kjgB0LuU” upload-date=”2021-08-02T03:23:48.000Z” name=”Instant Pot Beef Bourguignon” description=”Stew Beef is cooked in red wine alongside bacon, carrots, mushrooms, and onions, for a deep, umami-rich meal. We are cooking this French classic in an Instant Pot to cut the cook time for this recipe in half! ” player-type=”default” override-embed=”default”]
Step 1: Cook the Bacon
Turn the Instant Pot to saute.
Put the bacon bits in the pot and fry until they are cooked through. Using a slotted spoon, remove the bacon bits from the pot and leave on a paper-towel lined plate. Leave the grease in the pot.
Step 2: Cook the Carrots and Onions
Add the onions and carrots into the pot and saute in the bacon grease. You may add a tablespoon of olive oil if the pot gets dry. Cook until the carrots and onions soften, then remove them from the pot.
Step 3: Brown the Beef
Add about 1 tbsp of olive oil into the pot and about ⅓ of the beef, so that it is all in one layer.
Allow the beef to brown on each side. Do this in batches until all the beef is brown on the outside, adding more olive oil as the pot gets dry. Once all beef is browned, remove it to a separate bowl.
Step 4: Pressure Cook
Add a splash of beef broth into the pot. Use a wooden spoon or spatula to scrape up any brown bits stuck to the bottom of the pot. This is important so as not to get a burn notice.
Add the rest of the broth and the wine into the pot. Then add the bacon, cooked carrots and onions, seared beef, garlic, herbs, tomato paste, and mushrooms.
Put the lid on the pot and cook on HIGH for 45 minutes.
When the timer is done, allow for a 10 minute Natural Pressure Release. Then Perform a Quick Release.
Step 5: Thicken the Sauce
Open the lid, and turn the pot to SAUTE and bring the sauce to a boil. In a small bowl, add 6 tbsp water to 6 tbsp flour and mix until the flour is dissolved, forming a slurry. Add the slurry into the stew. Allow to boil for 5 minutes on SAUTE until the sauce thickens.
Serve with mashed potatoes, croutons, or noodles.
Expert Tips
- This dish is typically made in the oven using a dutch oven. You can use this method if you’d prefer, though I’d recommend using Julia Child’s recipe.
- Patting the beef dry before searing will allow the meat to connect with the pan better
- Quite a few Instant Pot Beef Bourguignon recipes call for pearl onions in addition to sliced onions. You can certainly add these into the pot at the same time as the mushrooms for some extra flavor.
- Serve with mashed potatoes (recommended) or noodles
Recipe FAQs
How Long Can I Keep Beef Bourguignon?
You can keep leftovers in an airtight tupperware container in the fridge for up to 5 days.
How Do I Reheat Leftovers?
If you want to reheat some of your leftovers, you have a few options! You can microwave everything until it is warm.
Alternatively, you can also add the desired portion to a small pot and heat over medium-high heat for about 5 minutes until warm.
What is the Difference Between Beef Bourguignon and Beef Stew?
The main difference between the French Beef Stew and other Beef Stews is the presence of red wine in Beef Bourguignon.
Most American Beef Stews are cooked with water and sometimes flavored with seasoning packets etc. The red wine gives a depth of flavor and tenderness to the recipe that it admired around the world.
And if you like beef bourguignon, you’ll probably like this recipe for German Beef Rouladen with Gravy!
Why Is My Meat Tough?
This is possible, though rare when making the dish in the Instant Pot. If you open the lid and the meat is still tough, it needs to be cooked for longer. Put the lid back on the pot and cook in additional 5-6 minute increments to see if the meat softens.
Did you enjoy this recipe for Instant Pot Beef Bourguignon? If so, make sure to check out these other recipes I picked out just for you:
- Seswaa from Botswana
- Zigni (Beef Stew from Eritrea)
- Argentinian Beef Stew
- Filet in a Cast Iron Skillet with Cream Sauce
- Creme Brulee from France
Instant Pot Beef Bourguignon
Equipment
- Knife
Ingredients
- 6 slices bacon, uncooked, diced
- 3 tablespoons olive oil
- 1 cup carrots, diced
- 1 large onion, sliced
- 3 lbs stew beef, cut into cubes
- 2.5 cups beef stock
- ¾ cup red wine
- ¼ cup tomato paste
- 2 tsp garlic
- 3 sprigs fresh thyme
- 3 sprigs rosemary
- 3 sage leaves
- 1 bay leaf
- 8 oz white mushrooms, sliced
- 6 tbsp flour
- 6 tbsp water
Instructions
- Turn the Instant Pot to saute.
- Put the bacon bits in the pot and fry until they are cooked through. Using a slotted spoon, remove the bacon bits from the pot and leave on a paper-towel lined plate. Leave the grease in the pot.
- Add the onions and carrots into the pot and saute in the bacon grease. You may add a tablespoon of olive oil if the pot gets dry. Cook until the carrots and onions soften, then remove them from the pot.
- Add about 1 tbsp of olive oil into the pot and about ⅓ of the beef, so that it is all in one layer. Allow the beef to brown on each side. Do this in batches until all the beef is brown on the outside, adding more olive oil as the pot gets dry. Once all beef is browned, remove it to a separate bowl.
- Add a splash of beef broth into the pot. Use a wooden spoon or spatula to scrape up any brown bits stuck to the bottom of the pot. This is important so as not to get a burn notice.
- Add the rest of the broth and the wine into the pot. Then add the bacon, cooked carrots and onions, seared beef, garlic, herbs, tomato paste, and mushrooms.
- Put the lid on the pot and cook on HIGH for 45 minutes.
- When the timer is done, allow for a 10 minute Natural Pressure Release. Then Perform a Quick Release.
- Open the lid, and turn the pot to SAUTE and bring the sauce to a boil. In a small bowl, add 6 tbsp water to 6 tbsp flour and mix until the flour is dissolved, forming a slurry. Add the slurry into the stew. Allow to boil for 5 minutes on SAUTE until the sauce thickens.
- Serve with mashed potatoes, croutons, or noodles.
Notes
- Red Wine: Try to go with a Red Burgundy wine such as Pinot Noir or Cabernet Sauvignon, if possible, as it will bring out delicious flavors in the beef.
- This dish is typically made in the oven using a dutch oven. You can use this method if you’d prefer, though I’d recommend using Julia Child’s recipe.
- Patting the beef dry before searing will allow the meat to connect with the pan better
- Quite a few Instant Pot Beef Bourguignon recipes call for pearl onions in addition to sliced onions. You can certainly add these into the pot at the same time as the mushrooms for some extra flavor.
- Serve with mashed potatoes (recommended) or noodles
Melissa Torres says
My first time eating Beef Bourguignon and then making it in the IP. It was SO good! The carrots I’m glad I got soft before putting them in to pressure cook. It was perfect. The onions weren’t really noticeable but my fresh mushrooms tossed in right before pressure cooking were great! The wine and fresh herbs were worth it too because it was so flavorful. I sauteed half the meat and the rest I tossed in raw and it all was delicious, you couldn’t tell the difference. Will definitely make it again!
The Foreign Fork says
What a glowing review, Melissa! Thank you so much for the comment 🙂 Im so glad you enjoyed the recipe and that it was easy for you. And it’s good to know that you didnt noticed a difference between the seared and unseared meat. A good tip for readers in a hurry 😉
Mwillis says
This was delicious!!! Wonder if this could be made ahead and frozen?
The Foreign Fork says
Aw so glad you liked it!! Yes you can certainly make it ahead and freeze it. Just make sure it is in an airtight container 🙂
Tracy says
Wouldn’t the sauteed carrots, sauteed onions, and mushroom turn to mush if pressure cooked for 45 minutes? Just wanted to make sure that was right before cooking. I just bought all of the ingredients.
The Foreign Fork says
It’s correct! They are supposed to be slow cooked with the rest of the dish
Anni C says
I had the same concern about carrots. I’ve been making my mother’s slightly modified version of Julia Child’s recipe since the 70s but was looking for an IP version. I’ve typically cooked my beef bourguignon in the oven, in a Dutch oven, adding the carrots to the pot raw in the last 30-45 minutes (so NOT sautéing them with onions in bacon fat at the beginning). I now wonder if I’m missing something by not adding bacon-sautéed carrots or if that is a beneficial adaptation my mother figured out when she developed her version. Pressure-cooking 45 minutes, whether sautéed first or not, seems like it would make them disintegrate. They are very soft in a 30-minute stew. In any case, thanks for the recipe and the note about the pearl onions. I was wondering about these, too. They were available when I was growing up only as pickled cocktail onions. 😉 My mother joked about tossing them in, before or after a soak in gin, but now that I can get them frozen, I wanted to know when I might add them. I will comment back next week after I try out the recipe, perhaps with large-dice carrots added just before pressurizing.
Carrie says
Can i use the 6 quart instapot?
The Foreign Fork says
Hi Carrie! I tested this recipe in an 8 quart and it did fill it up pretty full… I might recommend halving the recipe for your first try and seeing if you have enough room to make the whole batch the next time (it makes a lot of food, so I don’t anticipate this being a problem unless you have a huge family!). Alternatively, you can try it in a 6 quart, but just make sure the ingredients don’t go past the no-fill line!
Tiffany says
This was amazing! So rich and flavorful.
The Foreign Fork says
Hurray!! So glad you liked it Tiffany. Thanks for letting me know 🙂