Name: Instant Pot Beef Bourguignon
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 1 1/2 – 2 pounds stew meat cut into 1 1/2 – 2 inch cubes; 2 tablespoons all-purpose flour; 1 teaspoon salt; 1 teaspoon fresh cracked pepper; 2 tablespoons canola or olive oil; 1 sweet yellow onion peeled and chopped; 1 tablespoon garlic minced; 1 cup beef broth; 1 tablespoon tomato paste; 1/2 cup tomato sauce; 2 tablespoons worcestershire sauce; 3 medium carrots peeled and chopped into 2-inch chunks; 8 ounces baby bella mushrooms trimmed and quartered; 1 cup celery chopped – optional; 1 cup red wine; 1 pound mini potatoes or yukon halved; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; 1 bunch thyme tied in a bundle; 2 tablespoons cornstarch; 2 tablespoons water

Ingredients

Scale

1 1/2 – 2 pounds stew meat cut into 1 1/2 – 2 inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon fresh cracked pepper
2 tablespoons canola or olive oil
1 sweet yellow onion peeled and chopped
1 tablespoon garlic minced
1 cup beef broth
1 tablespoon tomato paste
1/2 cup tomato sauce
2 tablespoons worcestershire sauce
3 medium carrots peeled and chopped into 2-inch chunks
8 ounces baby bella mushrooms trimmed and quartered
1 cup celery chopped – optional
1 cup red wine
1 pound mini potatoes or yukon halved
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 bunch thyme tied in a bundle
2 tablespoons cornstarch
2 tablespoons water

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Instructions

In a large bowl, toss beef chunks with flour, salt, and pepper until well coated.
Set the Instant Pot to Sauté. Once hot, add oil and brown the beef in batches for 2-3 minutes per side.
Remove browned beef and cover it with foil; keep aside.
Add chopped onion to the pot and sauté for one minute. Stir in garlic and cook for another minute.
Pour in beef broth, scraping the bottom of the pot to remove any stuck bits carefully.
Return beef to the pot along with tomato paste, tomato sauce, and Worcestershire sauce.
Incorporate chopped carrots, mushrooms, and celery if using, then pour in red wine and add the halved potatoes, ensuring you don't exceed the Max line.
Add dried rosemary, thyme, and red pepper flakes, mixing well.
Place a bundle of fresh thyme on top of the mixture.
Close the lid, seal the valve, and set the Instant Pot to cook for 35 minutes on High Pressure. After cooking, allow for a 10 Minute Natural Pressure Release before releasing any remaining pressure.

Notes

For extra flavor, use a good quality red wine suitable for cooking.
Feel free to add your favorite vegetables to the mix for added nutrition.
Thickening the sauce can be achieved by mixing cornstarch with water before adding it to the pot.

Nutrition

Serving Size: 1/8 of the recipe
Calories: 410
Sugar: 4g
Sodium: 670mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 28g
Cholesterol: 90mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.