Sep 29, 2017

Pressure Cooker Beef Bourguignon | Instant Pot Beef Burgundy

This Pressure Cooker Beef Bourguignon is a great way to make a weeknight version of this classic French stew that typically takes two to three days to prepare.

This Pressure Cooker/Instant Pot Beef Bourguignon is a great way to make a weeknight version of this classic French stew that typically takes two to three days to prepare.

I made this version of beef burgundy in an Instant Pot, which, while I wasn't paying attention, became a very popular countertop appliance. This thing has a rabid fan base, with an official Facebook community of over 600,000 members.

While I've been trying r-e-a-l-l-y hard not to buy new kitchen toys, I finally gave in and gave the Instant Pot a try, even though I already had a pressure cooker. I liked the idea that it had a bunch of other functions, including slow cooking, rice cooking, and steaming, and what pulled me over the edge was reading a nice review in this month's Consumer Reports.

This Pressure Cooker/Instant Pot Beef Bourguignon is a great way to make a weeknight version of this classic French stew that typically takes two to three days to prepare.

This beef burgundy, prepared in the Instant Pot or a pressure cooker, is a great weeknight meal. Just so you know, it does not compare to the version that takes two to three days to make, but it still captures the flavors of beef burgundy, and it is a satisfying weeknight stew.

Even better, this stew requires only a few minutes of hands on time (after peeling the carrots) and only 23 minutes under pressure. Granted, you still have to wait for a few minutes for the cooker to come up to pressure, but you still will have tender beef without braising.

Some thoughts on this stew:

First, I found that the gravy from this stew was a little thin, so I stirred in a small cornstarch roux at the end to give it a little body.

Second, regarding the baby carrots, instead of buying those pretend baby carrots, I just used the smaller ends of "regular carrots" and saved the other halves for crudités and this delicious veggie spread.

Third (and I know this is kind of misses the point of using a pressure cooker), this stew is much better the day after it is made.....  Hear me out....... for the best flavors, make the beef and vegetable mixture the day before and refrigerate it overnight. The next day, reheat the stew while you make the noodles. On the weekend, you could prepare it in the morning, refrigerate it, and reheat it for Sunday dinner!

P.S., So that I don't end up on an episode of Hoarders, I gave my other perfectly good pressure cooker to a friend who was kind of thinking about getting one. It's always nice to lure friends into trying new kitchen toys.

If you'd like to get all "Julia" and try the very elegant three day version (with probably the longest list of ingredients I've ever used in a recipe), be sure to check out this Beef Burgundy (pictured below). I posted this over four years ago after making it for company. Making it was definitely an adventure. I was exhausted when I was done, but the results were amazing. It remains one of the most popular recipes on this blog, and the final dish is incredibly impressive.

Beef Burgundy

In the meantime, this pressure cooker beef burgundy recipe below is really good, and perfect for a busy family.


Pressure Cooker Beef Bourguignon Recipe

Pressure Cooker Beef Bourguignon Recipe

This recipe is intended for a 6 quart pressure cooker. If you have an 8 quart cooker, adjust the ingredients, especially the amount of liquid. 

Ingredients

  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes
  • 2 bacon slices, diced
  • 1/2 cup dry red wine
  • 10 1/2 ounces (one can) beef broth
  • 3 cups (about 3/4 pound) baby carrots
  • 2 cups sliced shiitake mushroom caps (about 8 ounces)
  • 1 tablespoon fresh chopped thyme
  • 6 shallots, peeled and halved
  • 4 garlic cloves, peeled and thinly sliced
  • 1 1/2 teaspoons cornstarch mixed with 1 tablespoon water (optional)
  • 6 cups hot cooked egg noodles or mashed potatoes
  • Chopped parsley for garnish

Instructions

  1. In a large zip lock bag, mix the flour, salt, and pepper. Add the beef, seal the bag, and shake to coat.
  2. On the sauté setting of your electric pressure cooker, cook the bacon for 30 seconds, stirring constantly. Add half of the beef, and brown it on all sides. When the meat is browned, remove it to a plate, and repeat with the rest of the meat. You can also do this with a stove top pressure cooker.
  3. Return the beef to the pressure cooker and add the wine. Scrape up all of the fond (browned bits) from the bottom of the cooker. Add the broth, carrots, mushrooms, thyme, shallots, and garlic.
  4. Close and lock the lid of the pressure cooker, and turn the pressure release handle to "seal." Select, manual, high pressure, and choose 23 minutes pressure cooking time.
  5. Once the 23 minutes are up, turn the pressure cooker off and release the pressure by turning the steam release handle to the venting position to let out the steam. Be sure to use a pot holder. The steam will be pretty strong at first.
  6. Open the pressure cooker, turn the cooker back to the sauté setting, and stir in the cornstarch roux. Cook, stirring, for a few minutes.
  7. Serve over hot egg noodles or mashed potatoes, and garnish with chopped parsley. (See notes above the recipe for make-ahead tips). 
Yield: 6 servings

This Pressure Cooker/Instant Pot Beef Bourguignon is a great way to make a weeknight version of this classic French stew that typically takes two to three days to prepare.

9 comments:

  1. Well, after A LOT of inner debate, I decided to keep my pressure cooker and the crockpot and not get the IP. First, because my pressure cooker reaches a higher level of pressure (15 psi) instead of the 12psi of the IP. Then I know it takes a little longer for the instant pot to build pressure. I like the idea of all the extra controls, but I grew up with a regular pressure cooker and feel that I can navigate it well enough. Then, the other thing I read is that the slow cooking feature is not as great as a crock pot - although I think opinions are pretty divided on this.

    At any rate, I ALMOST bought it... ALMOST...

    so I will live vicariously through you on this, and maybe you can convince me to get one in the future! ;-)


    great recipe, by the way... I am here salivating...

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    1. I totally understand! I'm not getting rid of my slow cooker, and sometimes the time it takes to get to pressure is long. I did see a recipe recently where, if you used a braiser, you'd take less time. But I do love a new gadget. Maybe just a little too much!

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    2. I do too... but you knew that already! We still did not get that smoker, but I suspect it is just a matter of time.... we keep going back and forth on models, and then I know I'll get a bunch of cookbooks... the fun never ends.. ;-)

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  2. I just started to use my pressure cooker. I can't believe I dragged my feet about it. I can't wait to try this recipe :-)

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    Replies
    1. Thanks Sandi! I dragged my feet forever!

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  3. Hi Karen! We LOVE cooking on a pressure cooker, especially on weekdays AND it's energy efficient (less time on the hob)! This way we can cook a beef stew or
    a fasolada bean soup without worrying about the time needed:)
    As you understand from this, we're DEFINITELY trying your recipe really soon:):):)
    And you're so right: "this stew is much better the day after it is made". The flavors are so much better on the next day!
    Hugs!
    xoxo

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    Replies
    1. Thanks so much!!! I hope you like it!

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