Boeuf Bourguigon (Instant Pot and Oven)
Delicious is delicious, in any language. Red wine and tomato paste tenderize any cut of beef; butter added to the sauce makes it silky and smooth. Mushrooms give the gravy that distinct French flair, but don't forget the carrots to make it a hearty, nourishing main dish, perfect for a chilly winter's day.
Stew up boeuf bourguignon a day ahead and the flavours will deepen, making this a recipe, adapted from The Spruce Eats, one you'll repeat. Looking for more stew options? Dijon and Cognac Beef Stew, Beef Tzimmes or Classic Beef Stew may also hit the spot.
Time: 1 hour (Instant Pot) 3 hours (oven)
Serves 4
Ingredients
3/4 cup onions or shallots, chopped
4 strips bacon, diced (optional)
1 tablespoon or more vegetable oil
1 tablespoon or more butter (if you're not using bacon)
2 pounds beef chuck or other marbled beef, cut into cubes
1/2 teaspoon kosher salt, plus more, to taste
1/4 teaspoon black pepper
3 cloves garlic, minced
2 carrots, cut into slices
1 1/2 cups red wine, such as pinot noir, cabernet sauvignon, or merlot
1 1/2 cups beef stock (preferably low salt)
1/2 teaspoon beef base (or beef bouillon granules)
2 bay leaves
3 sprigs fresh parsley or 1 1/2 tablespoons dried parsley, plus extra for garnish
2 sprigs fresh thyme or 1 tablespoon dried thyme
2 tablespoons tomato paste
2 tablespoons flour
2 tablespoons butter, softened
6 ounces mushrooms, quartered
1 cup pearl onions (optional)
Method
If using a stew pot, follow the Instant Pot instructions below and cook the stew in a 325 degree oven for 2 hours, then add the mushrooms and carrots and cook for another 30-40 minutes.
Instant Pot: Select the sauté function (medium/normal) and melt the oil and butter. Add the onions and cook until browned, stirring frequently. Remove the onions when done. If using bacon, omit the oil and butter. Cook the onions, then remove the bacon and onions to a plate and set aside.
Add the vegetable oil to the Instant Pot. Dry the beef cubes with paper towels and add them to the pot. Brown them on all sides. Alternatively, you may choose to sear the beef in a skillet over medium-high heat. Add the salt and pepper.
Add the minced garlic to the beef and continue to cook for 1 minute longer.
Add the onions and bacon (if using) back to the pot along with the carrots, red wine, beef stock, beef base, and the bay leaves. Tie the herb sprigs together with a piece of kitchen twine or measure the dry herbs and add them to the pot. Stir in the tomato paste.
Continue to cook on the sauté setting for about 2 minutes, scraping the bottom of the pan to loosen any browned bits and residue.
If using a stew pot, now's the time to put it in the oven.
Instant Pot: Cancel the sauté function and lock the lid in place. Turn the steam release valve to the sealing position and select the pressure cook or manual button (high pressure). Set the timer to 35 minutes.
When the time is up, let the pressure come down naturally for 10 minutes, then carefully turn the steam release valve to the venting position to release the remaining pressure.
Meanwhile, combine the flour and butter in a small bowl; knead to form a smooth beurre manie. Set aside.
Remove and discard the tied bay leaves and herb sprigs. Choose the sauté setting and add the mushrooms and pearl onions (if using) to the stew.
Cook for 5 minutes, or until the vegetables are tender. Stir in the butter and flour mixture and continue to cook, stirring, for 2 minutes, or until thickened. Taste and adjust the seasonings as needed.
Serve over buttered noodles, mashed potatoes or rice.
Delicious is delicious, in any language. Red wine and tomato paste tenderize any cut of beef; butter added to the sauce makes it silky and smooth. Mushrooms give the gravy that distinct French flair, but don't forget the carrots to make it a hearty, nourishing main dish, perfect for a chilly winter's day.
Stew up boeuf bourguignon a day ahead and the flavours will deepen, making this a recipe, adapted from The Spruce Eats, one you'll repeat. Looking for more stew options? Dijon and Cognac Beef Stew, Beef Tzimmes or Classic Beef Stew may also hit the spot.
Time: 1 hour (Instant Pot) 3 hours (oven)
Serves 4
Ingredients
3/4 cup onions or shallots, chopped
4 strips bacon, diced (optional)
1 tablespoon or more vegetable oil
1 tablespoon or more butter (if you're not using bacon)
2 pounds beef chuck or other marbled beef, cut into cubes
1/2 teaspoon kosher salt, plus more, to taste
1/4 teaspoon black pepper
3 cloves garlic, minced
2 carrots, cut into slices
1 1/2 cups red wine, such as pinot noir, cabernet sauvignon, or merlot
1 1/2 cups beef stock (preferably low salt)
1/2 teaspoon beef base (or beef bouillon granules)
2 bay leaves
3 sprigs fresh parsley or 1 1/2 tablespoons dried parsley, plus extra for garnish
2 sprigs fresh thyme or 1 tablespoon dried thyme
2 tablespoons tomato paste
2 tablespoons flour
2 tablespoons butter, softened
6 ounces mushrooms, quartered
1 cup pearl onions (optional)
Method
If using a stew pot, follow the Instant Pot instructions below and cook the stew in a 325 degree oven for 2 hours, then add the mushrooms and carrots and cook for another 30-40 minutes.
Instant Pot: Select the sauté function (medium/normal) and melt the oil and butter. Add the onions and cook until browned, stirring frequently. Remove the onions when done. If using bacon, omit the oil and butter. Cook the onions, then remove the bacon and onions to a plate and set aside.
Add the vegetable oil to the Instant Pot. Dry the beef cubes with paper towels and add them to the pot. Brown them on all sides. Alternatively, you may choose to sear the beef in a skillet over medium-high heat. Add the salt and pepper.
Add the minced garlic to the beef and continue to cook for 1 minute longer.
Add the onions and bacon (if using) back to the pot along with the carrots, red wine, beef stock, beef base, and the bay leaves. Tie the herb sprigs together with a piece of kitchen twine or measure the dry herbs and add them to the pot. Stir in the tomato paste.
Continue to cook on the sauté setting for about 2 minutes, scraping the bottom of the pan to loosen any browned bits and residue.
If using a stew pot, now's the time to put it in the oven.
Instant Pot: Cancel the sauté function and lock the lid in place. Turn the steam release valve to the sealing position and select the pressure cook or manual button (high pressure). Set the timer to 35 minutes.
When the time is up, let the pressure come down naturally for 10 minutes, then carefully turn the steam release valve to the venting position to release the remaining pressure.
Meanwhile, combine the flour and butter in a small bowl; knead to form a smooth beurre manie. Set aside.
Remove and discard the tied bay leaves and herb sprigs. Choose the sauté setting and add the mushrooms and pearl onions (if using) to the stew.
Cook for 5 minutes, or until the vegetables are tender. Stir in the butter and flour mixture and continue to cook, stirring, for 2 minutes, or until thickened. Taste and adjust the seasonings as needed.
Serve over buttered noodles, mashed potatoes or rice.