Instant Pot Beef Bourguignon

My grandmother’s beef bourguignon was legendary – simmered for hours in her kitchen while she told stories of growing up in rural France. When she passed, her recipe went with her, documented only in the muscle memory of her hands. For years, I tried to recreate it, spending entire Sundays tending to Dutch ovens full of beef and wine.

When I received an Instant Pot as a gift, I was skeptical it could produce anything comparable to those slow-cooked Sunday pots. This recipe proved me wrong – while it may not be exactly my grandmother’s version, the pressure cooker somehow captures that same depth of flavor in a fraction of the time, making this heritage dish accessible even on busy weeknights.

Ingredients:

• 3 pounds beef chuck, cut into 2-inch cubes
• 8 ounces bacon, diced
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 stalks celery, sliced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 2 cups dry red wine (Burgundy or Pinot Noir)
• 1 cup beef broth
• 1 tablespoon better than bouillon beef base (optional)
• 2 bay leaves
• 1 teaspoon thyme
• 8 ounces pearl onions, peeled
• 8 ounces mushrooms, quartered
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set Instant Pot to Sauté mode (High)
2. Cook bacon until crisp, then remove and set aside
3. Work in batches to brown beef on all sides, then set aside
4. Add olive oil, onion, carrots, and celery to pot, cooking until softened
5. Add garlic and tomato paste, cooking for 1 minute
6. Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly
7. Slowly add wine, scraping bottom of pot to deglaze
8. Add beef broth, bouillon, bay leaves, thyme, cooked bacon, and browned beef
9. Close lid, set to Pressure Cook (High) for 35 minutes
10. Allow natural pressure release for 10 minutes, then quick release
11. Set to Sauté mode, add pearl onions and mushrooms
12. Simmer uncovered for 10 minutes until sauce thickens
13. Remove bay leaves, garnish with parsley, and serve over mashed potatoes or egg noodles

Note: For an even richer flavor, marinate the beef in wine overnight before cooking. The better than bouillon beef base is optional but adds tremendous depth to the sauce. This stew actually improves with time – make it a day ahead and refrigerate overnight to allow the flavors to meld perfectly.