Hearty and delicious, beef bourguignon is a French stew that’s made from beef slowly simmered in red wine with mushrooms and pearl onions. When you cook beef bourguignon in an Instant Pot, you get a silky sauce, melt-in-your-mouth meat and rich, complex flavors in a fraction of the time required by the traditional recipe. This is a great dish to whip up for a special occasion dinner. Learn how to make pressure cooker beef bourguignon by following this update to the classic recipe, and you’ll be the talk of the town (or at least the talk of your kitchen). If you don’t have an Instant Pot, you can make a similar recipe for beef bourguignon in a slow-cooker.
Instant Pot Beef Bourguignon Ingredients
- Beef stew meat: Any slow-cooking cut (like chuck) is the ideal meat for this stew.
- Dry red wine: Wine is a major flavoring agent in this dish, so use a wine that you’d actually drink, ideally something full-bodied and French.
- Olive oil: A little olive oil acts as a flavor carrier for the dry seasonings in the beef marinade.
- Dried minced onion: Marinating the beef with a little dried onion adds savory notes without adding a prep step. You could use fresh minced onion instead, but sauté it in a bit of butter until translucent first.
- Dried parsley flakes: Dried parsley flakes infuse the beef marinade with a subtle, herby flavor.
- Bay leaf: Dried bay leaves are a must in slow-cooked French braises. If your container of bay leaves has been sitting in your cabinet for a long time, replace it with a fresh one; old bay leaves won’t really impart much flavor to the bourguignon.
- Dried thyme: Dried thyme adds a lovely earthiness.
- Bacon strips: The smokiness of the bacon nicely balances the richness of the beef and the acidity of the wine.
- Whole mushrooms: Quarter the mushrooms (don’t dice or slice) to give this stew more texture.
- Pearl onions: Though pearl onions are available frozen, we recommend using peeled fresh pearl onions (or small shallots, in a pinch) for the best texture.
- Garlic: Take the time to mince the garlic so the garlicky flavor is evenly distributed.
- All-purpose flour: Flour acts as a light thickener in bourguignon.
- (Optional) Whole wheat egg noodles: If you want to make this dish even heartier, egg noodles are a common pairing.
Directions
Step 1: Marinate the beef
Place the beef in a large shallow dish; add the wine, oil and seasonings. Turn the beef to coat. Cover and refrigerate overnight.
Step 2: Cook the bacon
Select the sauté setting on a 6-quart electric pressure cooker and adjust for medium heat. Add the bacon and cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving about a tablespoon in the pressure cooker.
Step 3: Add other ingredients
Next, add the mushrooms and onions to the drippings; cook and stir until tender. Add garlic and cook for a minute longer. Press cancel.
Step 4: Add the beef
Drain beef, reserving marinade. Add beef to pressure cooker. Sprinkle beef with flour and salt; toss to coat. Top with bacon; add reserved marinade.
Step 5: Pressure-cook on high
Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let the pressure release naturally for ten minutes; quick-release any remaining pressure.
Step 6: Simmer until done
Select the sauté setting and adjust for low heat. Simmer, uncovered, until the sauce reaches its desired thickness (about 15 to 20 minutes).
How to Store Instant Pot Beef Bourguignon
Store the bourguignon in airtight containers in the fridge; it will keep for a few days.
Can you store instant pot beef bourguignon in the freezer?
Yes, this bourguignon will stay good in the freezer for up to two to three months.
Instant Pot Beef Bourguignon Tips
What do you serve with instant pot beef bourguignon?
Aside from egg noodles, boiled potatoes are a common side for bourguignon. A leafy green salad and a hunk of crusty bread (for sopping up all those delicious juices) are also welcome additions.
Can I use any cut of meat for instant pot beef bourguignon?
No. You should use a cut of beef that’s tough, with a good amount of marbling and connective tissue—it will retain flavor better than other types of meat.
Is it possible to overcook bourguignon?
Yes, it’s possible to overcook this stew. You’ll need to achieve the right balance of time and temperature to ensure that everything cooks evenly and the meat doesn’t dry out.
