Steps to Prepare Beef Bourguignon Instant Pot

Beef Bourguignon Without The Burgundy

My husband bought me an instant pot on amazon day three years ago, after i had dropped hints that i may need to get an electric pressure cooker at some point.

Recipe Summary Beef Bourguignon Without The Burgundy

This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.

Ingredients | Beef Bourguignon Instant Pot

1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch cubes

salt and freshly ground black pepper to taste

2 tablespoons vegetable oil

1 onion, chopped

1 tablespoon butter

2 tablespoons flour

2 cups Merlot wine

2 cups beef broth

2 carrots, cut into 1-inch pieces

2 stalks celery, cut into 1/2-inch pieces

4 sprigs fresh thyme

1 bay leaf

Directions

Generously season beef with salt and pepper.

Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.

Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.

Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.

Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

Info | Beef Bourguignon Instant Pot

prep: 25 mins cook: 2 hrs 15 mins total: 2 hrs 40 mins Servings: 4 Yield: 4 servings

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