This Easy Instant Pot Beef Bourguignon Recipe has never been faster, easier, and yummier. This supremely delicious melt-in-your-mouth comfort dish is easy enough for a simple weeknight dinner and elegant enough for entertaining.
Are you ready for another mind-blowing Instant Pot recipe? Please meet my Easy Instant Pot Beef Bourguignon.
This is THE BEST BEEF STEW I have ever had!!! And I can tell you, This Easy Instant Pot Beef Bourguignon recipe is joining my arsenal of favorite quick and easy family meals.
Crazy tender beef, hearty vegetables, everything smothered with the absolutely best flavorful and delicious wine-based sauce! Does it sound irresistible?
I know that your family will love this Easy Instant Pot Beef Bourguignon just as much as we did! It really satisfies everyone at the table.
Leftovers are awesome, too.
Julia Child’s original Beef Bourguignon recipe takes almost an entire day to cook and has many steps, so I just simply adapted it to make this easier to make, a little faster, yet still amazingly tender and flavorful.
How did I do that? Instant Pot magic ✨✨✨
The key to making this timeless classic beef stew is using both good-quality beef and good red wine.
Frequently Asked Questions
What is the best wine to make Beef Bourguignon?
The key to making Beef Bourguignon is using both good-quality beef and good red wine. Use a drinkable wine, such as Burgundy or Pinot Noir. Please don’t use anything labeled “cooking” wine.
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Can kids eat beef bourguignon?
This is a personal decision for sure, but with appropriate cooking methods the wine flavor will remain in a concentrated form, enchanting the flavor of sauces, but the alcohol will be gone, leaving the food safe for a child to consume.
In this particular recipe, I simmer the sauce for 10-15 minutes before securing the lid and then I simmer it a bit more at the end to make sure the alcohol evaporates.
What to serve with beef bourguignon?
Serve over boiled potatoes, mashed potatoes, rice, or hot-buttered noodles.
Storing & Freezing Instructions
Store beef stew for 3-4 days in the fridge.
Freeze: To freeze let the stew cold completely. Then transfer it to a freezer container or bag and freeze for up to 3 months.
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Easy Instant Pot Beef Bourguignon
Equipment
Ingredients
- 2 ½ – 3 lb chuck beef cut into 1-inch cubes
- Salt and black pepper to taste
- 8 oz bacon (about 6 strips)
- 2 tablespoons butter
- 1 yellow onion, diced
- 1 lb carrots, sliced into 1-inch chunks (about 5 medium carrots)
- 6 cloves garlic, minced
- ¼ cup Cognac (optional) (see notes)
- 1 750 ml. bottle good dry red wine such as Merlot or Pinot Noir
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
- 1 beef bouillon cube, crushed (optional)
- 3 tablespoons flour
- 3 tablespoons water
- 1 lb frozen whole onions
- Fresh chopped parsley (optional)
Instructions
- Dry the beef cubes with paper towels and then sprinkle them with salt and pepper to taste.
- Turn on the Instant Pot and select “sauté’ mode, adjust to more. When hot, add the bacon and cook, stirring occasionally until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
- In batches in single layers, sear the beef in the bacon fat for 3 to 5 minutes, turning to brown on all sides. Remove the seared beef cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. NOTE: you can also sear the bacon and beef over the stove in a skillet.
- Add butter and when it’s melted add carrots and onions and cook for 5 minutes, stirring occasionally, until the onions are lightly browned. Add garlic and cook for 1 more minute. Season with salt and pepper. Add Cognac, if using; cook for 1 minute.
- Put the meat and bacon back into the pot with the juices. Add the bottle of wine and beef broth, tomato paste, thyme, and beef bouillon, if using. Mix to combine. Let it simmer for 8-10 minutes to evaporate the alcohol before closing the pot otherwise, the alcohol will not evaporate, and you will have the raw wine taste in your dish. Secure lid and close pressure-release valve.
- Select Meat/Stew adjust to more (45min). When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to “Venting,” to release any extra pressure that might still be in there. Then remove the lid. Press “cancel”.
- Mix flour and water until well combine and no lumps.
- Select “sauté’ mode, adjust to normal. Add the frozen pearl onions and the flour mixture. Simmer for 5 minutes, or until the onion are heated through and the sauce thickens.
- Sprinkle with chopped parsley, if desired, and serve hot with mashed potatoes, rice, or polenta.
I made this tonight. I served it over mashed potatoes. It’s a keeper. Perfect for family or for company. I used fresh pearl onions and put them in with the carrots. Most fell apart. I’ll see if I can find frozen for the next time.
Hello Michael! I’m SO HAPPY you enjoyed it. Thank you for taking the time to come back and let me know!?
I like beef soup, thanks for sharing this recipe with us all! MY family would love trying this at home…
Hello Codrut! Thanks for your interest in my recipe. Please come back and let me know how you like it. ?