Easy Beef Bourguignon Recipe
This easy beef bourguignon recipe brings the rich flavors of a traditional French stew into a convenient, time-saving format. Using a pressure cooker, this dish delivers tender beef, hearty vegetables, and a luscious red wine sauce, perfect for pairing with creamy mashed potatoes.
Equipment
- Pressure cooker or Instant Pot
Ingredients
- 2 pounds beef chuck fat trimmed, cubed
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- 4 slices thick-cut bacon chopped
- 1 medium yellow onion diced
- 2 garlic cloves minced or grated
- 4 carrots sliced
- 1 cup sliced cremini mushrooms
- 2 cups dry red wine e.g., Pinot Noir
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 4 sprigs of fresh thyme
- homemade or store-bought mashed potatoes
Instructions
- Coat the Beef: Combine the beef chunks, flour, and a small pinch of salt and pepper in a large bowl. Toss until the beef is evenly coated.
- Cook the Bacon: Turn on the sauté function of your pressure cooker and cook the chopped bacon until it’s crisp, about 5 minutes. Transfer the bacon to a plate lined with paper towels, leaving about 1 tablespoon of bacon grease in the pot.
- Brown the Beef: Add the floured beef to the pot and sauté until browned on all sides, which should take about 5 minutes. Stir frequently to avoid sticking.
- Add Vegetables: Stir in the diced onion, minced garlic, sliced carrots, and mushrooms. Season with another pinch of salt and pepper, then mix everything well.
- Combine Liquids and Seasonings: Pour the red wine and beef broth into the pot. Stir in the tomato paste and add the thyme sprigs. Return the cooked bacon to the mixture and stir until combined.
- Pressure Cook: Secure the lid on the pressure cooker and set it to high pressure. Cook for 35 minutes.
- Release Pressure: Once the cooking time is complete, perform either a quick release or let the pressure release naturally. Open the lid carefully, remove the thyme sprigs, and discard them.
- Thicken the Sauce: Use the sauté function again and cook the stew for an additional 10 minutes, allowing the sauce to reduce and thicken slightly.
- Serve: Ladle the beef bourguignon over mashed potatoes or serve with crusty bread. Enjoy immediately for the best flavor.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For an alcohol-free version, substitute red wine with an equal amount of additional beef broth and a splash of balsamic vinegar.
- This dish pairs beautifully with buttery mashed potatoes or freshly baked bread.
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