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This Instant Pot Beef Bourguignon is my take on the classic from the late and great Julia Child. Filled with hearty ingredients and a whole bottle of red wine, this beef stew is pure comfort.
Reminiscent of the classic Beef Bourguignon from the great Julia Child, this classic French recipe is full of rich goodness. I wanted to take the original recipe and simplify it so that it is easy for anyone to make (in half the time of the original thanks to the instant pot!)
Tender beef chunks amidst an array of simple, yet flavorful ingredients make up this delicious dish. Made completely in the instant pot (no extra dishes to clean), this recipe is full of deep and savory flavors that will make you want to lick your plate clean! Which is a bonus, because we didn’t want to wash any dishes anyways.
What is beef bourguignon?
Beef bourguignon, also known as bœuf bourguignon if you’re fancy, or beef Burgundy if you can’t pronounce bourguignon, is a ‘beef stew’ braised in red wine and beef stock, with flavorful additions such as carrots, pearl onions, garlic, mushrooms, and bacon! It’s a hearty stew with rich, savory flavor that originated in Burgundy, France – hence the name!
Ingredients
Keep scrolling down to the printable recipe card at the bottom for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Bacon – Chopped.
- Beef – Beef stewing cubes are essential.
- Salt & Pepper – To taste.
- Olive Oil – Substitute with vegetable, canola, sunflower, safflower or avocado oil.
- Onion – I used a large white onion, diced!
- Mushrooms – I used white mushrooms, halved.
- Garlic – Fresh is best! Minced.
- Flour – Trusty all purpose!
- Tomato Paste
- Beef Broth – I used low sodium beef broth.
- Wine – You want a red wine, use your preference!
- Carrot – Cut into 1/2″ pieces.
- Bay Leaves – For that rich, deep, added flavor!
- Thyme – Fresh sprigs of thyme.
- Parsley – Freshly chopped, for garnish!
How to make beef bourguignon in the instant pot
- Cook Bacon: Turn your Instant Pot to the sauté setting. Add the bacon and cook until crisp, then remove with a slotted spoon. Keep the bacon fat in the pot.
- Cook Beef: Season the stewing cubes with salt and pepper. Sear them in the Instant Pot on all sides, working in batches. Set the cubes aside.
- Cook Veg: Add the olive oil to the pot along with the onion and mushrooms. Cook until the mushrooms start to brown, 5-6 minutes. Stir in the garlic, flour, and tomato paste. Cook for 1 minute.
- Add Ingredients: Pour the beef broth into the pot and stir until it thickens, scraping up all the bits at the bottom. Add the wine, carrot, bay leaves, and thyme and stir everything to combine.
- Cook: Secure the lid of your Instant Pot and turn the valve from VENT to SEAL. Cook on high pressure for 35 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest of the pressure.
- Finish & Serve: Discard the bay leaves and thyme sprigs and taste for salt and pepper. Garnish with parsley and serve over mashed potatoes, noodles, or rice.
Can I make this without an instant pot?
If you don’t have an instant pot, don’t fret! I have an alternative for you! Check out this classic version that doesn’t require the instant pot.
What type of wine should I use?
When you’re cooking with red wine, a dry variety with plenty of tannins work best! “What the heck is a tannin?” you may ask. Tannins are responsible for that astringent, mouth-coating feeling you get from biting into an unripe pear or plum, in this case – grapes.
Of course, a deep Burgundy wine is what is traditionally used, but other varieties such as Merlot, Pinot Noir, Cabernet Sauvignon, Zinfandel and Shiraz are all excellent options – I mean, if you like wine, you’ll love this recipe!
My best recommendation is to cook with the wines that you would typically reach for, and make sure to get two bottles – you know, one for you and one for the beef bourguignon.
How to serve
This instant pot beef bourguignon is best served over noodles, mashed potatoes or rice (which you can also make in your instant pot!) It’s such a comforting, classic dish! I love it.
Leftovers
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Can I freeze this?
Yes! Store Beef Bourguignon in an airtight container in the freezer for up to 3 months.
Reheating
Defrost completely overnight in the fridge then warm through over low heat.
More Must Try Recipes!
- Coconut Chicken Curry
- Pork Carnitas
- Baked Ziti
- Mongolian Beef
- Beef Stew
- Beef and Broccoli
- Corned Beef
- Chicken Fried Steak
Instant Pot Beef Bourguignon
Equipment
Ingredients
- 8 slices bacon chopped
- 3 pounds beef stewing cubes
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1 large white onion diced
- 8 ounce white mushrooms cleaned and halved
- 6 cloves garlic minced
- ¼ cup all-purpose flour
- 1½ tablespoon tomato paste
- 1 cup beef broth low sodium
- 3 cups red wine 1 bottle
- 1 large carrot cut into 1/2" pieces
- 2 bay leaves
- 3 sprigs thyme
- 1 tablespoon parsley freshly chopped, for garnish
Instructions
- Cook Bacon: Turn your Instant Pot to the sauté setting. Add the bacon and cook until crisp, then remove with a slotted spoon. Keep the bacon fat in the pot.
- Cook Beef: Season the stewing cubes with salt and pepper. Sear them in the Instant Pot on all sides, working in batches. Set the cubes aside.
- Cook Veg: Add the olive oil to the pot along with the onion and mushrooms. Cook until the mushrooms start to brown, 5-6 minutes. Stir in the garlic, flour, and tomato paste. Cook for 1 minute.
- Add Ingredients:Pour the beef broth into the pot and stir until it thickens, scraping up all the bits at the bottom. Add the wine, carrot, bay leaves, and thyme, the seared beef and stir everything to combine.
- Cook: Secure the lid of your Instant Pot and turn the valve from VENT to SEAL. Cook on high pressure for 35 minutes, then let the pressure release naturally for 10 minutes before quick releasing the rest of the pressure.
- Finish & Serve: Discard the bay leaves and thyme sprigs and taste for salt and pepper. Garnish with parsley and serve over mashed potatoes, noodles, or rice.
Tips & Notes:
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
