This Beef Bourguignon cooked in an Instant Pot is the ultimate, savory comfort food. The beef chunks and vegetables become melt-in-your-mouth tender, making it a perfect dish for any occasion.
So, I tweaked Julia Child’s recipe to create this Beef Bourguignon Instant Pot recipe. The Burgandy wine makes a sauce like no other you’ve tasted. If you haven’t had a good Beef Bourguignon, you’re missing out on this rich, tender beef stew-like dinner. With a cooking time of just 12 minutes, this Instant Pot recipe is a quicker way to make beef bourguignon.
After falling head over heels for Beef Bourguignon from watching Julie & Julia, I knew I had to share it with everyone. If you haven’t seen the movie yet, it’s a must-watch!
Julia Child’s original recipe is flawless, but sometimes we don’t have 2 1/2 – 3 hours to spare. We promise it won’t compromise the flavor! That’s why my husband and I made a few adjustments and cooked it in an Instant Pot instead.
Speaking of our recipe, I have to give credit where it’s due. My husband is the one who makes the most amazing Beef Bourguignon in our household, so I’m just here to document and share his take on it. Give it a try, and let us know what you think!
Why You’ll Love This Beef Bourguignon Recipe
Beef bourguignon typically uses inexpensive stew meat, which is slow-cooked until it becomes incredibly tender and flavorful.
The burgundy wine is an essential ingredient in this dish as it adds a depth of flavor that cannot be replicated with any other ingredient. The wine’s acidity and tannins break down the meat fibers and infuse the beef with a rich, complex flavor profile.
It also adds a subtle sweetness and fruity aroma, balancing savory beef and earthy vegetables.
I love how the burgundy wine elevates the taste of beef bourguignon to a whole new level, making it an unforgettable and satisfying meal.
What is Beef Bourguignon?
Beef bourguignon is a French dish that originated in the Burgundy region of France. The dish has been a staple of French cuisine for centuries and was initially made by peasants as a way to use up tougher cuts of meat.
The classic Beef bourguignon French stew is made with beef, vegetables, herbs, and red wine, traditionally Burgundy wine, hence the name “bourguignon.”
The dish is typically simmered over several hours until the beef is tender and the flavors have melded together. The ingredients vary slightly depending on the recipe but commonly include carrots, onions, garlic, mushrooms, and bacon.
Beef bourguignon is a hearty and comforting meal that can be served with crusty bread, potatoes, or rice. It’s a timeless dish that has become a favorite staple of French cuisine.
What is the Best Meat to Use?
The best meat for beef bourguignon is a tough, flavorful cut of beef that can handle the long cooking time and absorb the rich flavors of the dish. Stew meat or chuck roast is typically used for beef bourguignon, as they have enough connective tissue and fat to become tender and succulent after being slow-cooked.
It’s crucial to avoid lean cuts of beef, as they can become tough and dry during the cooking process. The key is to use a cut with a good amount of marbling and connective tissue, which will break down during the long cooking time and infuse the dish with a rich, meaty flavor. Other cuts that can be used include brisket, bottom round, or top sirloin.
After experimenting with stew meat and brisket, my husband and I concluded that stew meat is the superior choice for beef bourguignon. While the brisket was a bit tough and ultimately disappointing, the stew meat resulted in the perfect tender and flavorful beef we sought.
We will keep trying different meat cuts for our beef bourguignon and will let you know how it goes as we find out more.
Why Use the Instant Pot?
Using an Instant Pot for beef bourguignon can be beneficial because it significantly reduces the cooking time, making it possible to enjoy this classic French dish in a fraction of the time it would take to make it traditionally.
The Instant Pot also helps infuse the ingredients’ flavors together, resulting in a rich and delicious stew that tastes like it has been simmering for hours.
Additionally, the Instant Pot allows precise control of the cooking temperature and pressure, which can help ensure that the beef is cooked perfectly and comes out tender and juicy every time.
Ingredients You’ll Need
- Beef Stew Meat
- Thick Bacon
- Yellow Onion
- Garlic Cloves
- Bay Leaf
- Tomato Paste
- Burgundy Wine
- Pearled Onions easily.
- Olive Oil
A Few Notes About Time Efficiency
Despite the time-saving benefits of using an Instant Pot, this recipe still requires some preparation of the vegetables and meat. The most time-consuming task is removing the skins from the pearl onions, which can be a bit of a hassle. However, don’t let this deter you! It may seem like a lot of work to blanch the onions in boiling water for a few seconds to loosen the skins but trust me. It’s worth the effort in the end.
Also, the Instant Pot takes 5 – 15 minutes to pressurize. The actual cook time is 12 minutes; then allow another 5 minutes of release time. So, make sure to allow for a total of 37 minutes of cook time with the Instant Pot.
Another time-consuming step is browning the meat, which can be tedious. However, there are a couple of ways to speed up the process. One option is to use three pans simultaneously, which can help to cut down on time. Alternatively, you can opt for a larger pan to accommodate all the meat simultaneously, making the process more efficient.
Step 1 – Prep Ingredients
Cut the beef into 1-2 inch pieces. Pat dry thoroughly since meat without moisture will brown better. Cut onion in quarters, chop mushrooms and carrots chunky.
Step 2 – Roast Vegetables
Halve the mushrooms and cut up carrots into big chunks. Julia’s recipe calls for sauteing the mushrooms and pearl onions in butter. I like roasting vegetables in the oven with olive oil, salt, and pepper. Cut two carrots and mushrooms and spread them on a baking tray. Sprinkle with olive oil, salt, and pepper. Bake at 400 degrees for 20 minutes. Once cooked, set aside for later.
Step 3 – Bacon
Use 6 to 7 strips of thick bacon.
Cook for 5-10 minutes. It is about cooking the bacon and capturing the flavors of the fat, so try not to overcook the bacon.
Take the bacon out of the pan, chop it, and set it aside for later. You can use the saute function of the Instant Pot, but sauteeing in a pan on the stovetop is fast and more efficient.
Step 4 – Beef
Set the heat to moderately high in the same pan you cooked the bacon. When it is almost smoking, brown the beef a few pieces at a time. Make sure to place the beef chunks so that they aren’t touching each other this allows it to brown better. Turn beef frequently to brown all sides. Transfer the browned beef and the bacon fat into the pressure cooker pot.
Step 5 – Mix Ingredients and Pressurize
Add the chopped onion, bacon, whole garlic cloves, bay leaf, tomato paste, and burgundy wine with the beef. And hey, heads up, my husband accidentally dumped the onions and mushrooms into the Instant Pot while we were making the video tutorial. He didn’t realize his mistake until he added them to the beef mixture.
Cover the Instant Pot and cook for 12 minutes. When prepping the lid, make sure to close the venting knob. Once the stew is cooked, then release the valve to venting after five minutes. The knob is hot, so use a wooden spoon to move it to vent.
Step 6 – Serve
Once your beef is cooked, add your roasted carrots and pearlized onions to the meat. Stir thoroughly and serve warm with mashed potatoes.
Beef Bourguignon Instant Pot Recipe
- 2 lbs beef stew meat Cube in 1-2 inches, and pat dry with paper towels
- 6 slices thick bacon
- 1 yellow onion chopped roughly
- 1 carrot cut in chunks
- 4 cloves garlic
- 1 bay leaf
- 1 tbsp tomato paste
- 2 cups Burgundy Wine
- 2 carrots chopped in chunks
- 1 lb mushrooms chopped in half
- 10 oz pearled onions Peel skins by blanching in hot water for a few seconds to remove skins easily.
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- Cut two carrots and mushrooms and spread them on a baking tray. Sprinkle with olive oil, salt, and pepper. Bake at 400 degrees for 20 minutes. Once cooked set aside for later.
- Use 6 to 7 strips of thick bacon. Cook for 5-10 minutes in a pan or the Instant Pot (saute mode). It is about cooking the bacon and capturing the flavors of the fat, so try not to overcook the bacon.Take the bacon out of the pan, chop it, and set it aside for later. When I use the Instant Pot for sauteeing, a pan on the stovetop is fast and more efficient.
- Set the heat to moderately high in the same pan you cooked the bacon. When it is almost smoking, brown the meat (make sure it is dry) a few pieces at a time. Make sure to place the beef chunks so they aren’t touching each other, allowing it to brown better. Turn beef frequently to brown all sides. Transfer the browned beef and the bacon fat into the pressure cooker pot.
- Browning the beef takes about 15 minutes. I found it takes three batches with my pan. Browning the meat is a time-consuming step, which can be tedious. However, there are a couple of ways to speed up the process. One option is to use three pans simultaneously, which can help to cut down on time. Alternatively, you can opt for a larger pan to accommodate all the meat simultaneously, making the process more efficient.
Step 5 – Mix Ingredients and Pressurize
- Add the beef with the chopped yellow onion, 1 chopped carrot, bacon, garlic, bay leaf, tomato paste, and burgundy wine.
- Cover the Instant Pot and cook for 12 minutes on High-Pressure Cook mode. When prepping the lid, make sure to close the venting knob.
- Once the stew is cooked, release the valve to venting after five minutes of steaming. The knob is hot, so use a wooden spoon to move it to the vent mode.
- Once your beef is cooked, add your roasted carrots and pearlized onions to the meat. Stir thoroughly and serve warm with mashed potatoes.
Thanks so much for stopping by for this tasty Beef Bourguignon Instant Pot Recipe.