This Instant Pot Beef Bourguignon Recipe was sponsored by Idaho Potatoes Commission. All opinions are my own. This post contains affiliate links.
This is the best beef stew recipe with red wine, in my opinion and is one of my favorites. Originally made famous by Julia Child, you can find beef bourguignon recipes called various names, from beef stew with red wine to beef burgundy, and of course as the French would say, beouf bourguignon.
There are so many versions of beef bourguignon recipes, some with a little red wine, others with a whole bottle, such as this one. Personally, I’m partial to this version of the classic recipe, and I think that this it is not only a time saver to make, but also taste magnifique! I love the rich flavors that come from using the red wine, and the satisfying feeling once this meal is on the table. Traditionally, this meal can take about 3 or more hours to cook. Typically, it is a slow cooked beef stew, until the meat is tender and the broth is richly flavored. The downside to making my own beef bourguignon, is that I don’t have 3 – 4 hours to create it. But with this Instant Pot recipe, itgives me back that time and cooks it in about an hour. That, I can manage!
Julia Child is such a culinary icon, watch her below in the early days. Love it!
When cooking with wine, I always select a wine that I wouldn’t mind drinking on its own. Basically, if you don’t enjoy the taste of the wine on its own, then you’ll not enjoy it in your cooking and your recipe will be “meh”. My favorite? I like using the house brand Cabernet Sauvignon wine from Whole Foods, it really taste lovely, and is a crazy brilliant price too.
Making a rich beef bourguignon is all about the ingredients. From the wine, to the best quality beef you can afford, right down to the vegetables you buy. Always look for quality ingredients within your budget. When selecting potatoes for a recipe, I always look for the Grown In Idaho Potatoes label, because I’m guaranteed to find quality potatoes that are approved by the Idaho Potato Commission. For this recipe, I found the baby Dutch yellow potatoes grown in Idaho, and they not only held up beautifully during the cooking, but also have a wonderful flavor.
Enjoy this time saving, simplified version of Beef Bourguignon anytime of year made in your multi-cooker Instant Pot! It makes for a hearty casual dinner for both friends and family!
- 2 lbs beef chuck, cut into 1 1/2 - 2 inch cubes
- 1 tsp salt
- 1 tsp pepper
- 6 - 8 slices bacon, diced
- 2 Tbsps unsalted butter
- 12 - 16 pearl onions
- 1 cup carrots, cut into 1 - 2 inch pieces
- 4 garlic cloves, minced
- 1 cup beef broth, (I used 2 tsps. Better than Bouillon, roasted beef flavor mixed with 1 cup water)
- 1 - 750 ml bottle of red wine, I like a Cabernet Sauvignon
- 1 Tbsp tomato paste
- 3 bay leaves
- 1 Tbsp fresh thyme leaves, or 1 tsp dried
- 1 Tbsp fresh chives diced, or 1 tsp dried
- 8 oz crimini mushrooms, halved and some quartered
- 1 lb baby Dutch yellow Idaho® Potatoes, cut into 1-inch chunks
- Salt and pepper, to taste
- 2 Tbsps flour mixed with 2 Tbsps of water to make a paste
- Season the beef pieces with salt and pepper.
- Turn the Instant Pot on, select saute. Once hot, carefully add the diced/cubed bacon to the pot. Cook until just crispy, stirring around occasionally. Remove to a paper-lined plate and set aside.
- Add the beef to pot, cook until browned, about 3 minutes on each side. Remove and set aside, covered with foil.
- To the pot, melt the butter then add in the onions and carrots, saute for about 1 - 2 minutes. Add in the minced garlic and continue cooking for an additional minute.
- Pour in the beef broth, wine and add the tomato paste, stirring to mix well. Continue to add in the bay, thyme, and chives, cooking on the saute setting uncovered for about 10 minutes. This allows the alcohol to properly evaporate.
- Turn off the saute setting. Mix in the mushrooms, beef, bacon and potatoes, gently stirring, cover, seal the valve, and set Instant Pot to Meat/Stew setting for 45 minutes. Once finished cooking, then quick-release the pressure according to manufacturer’s directions.
- In a small bowl, mix the flour with water to create a thin paste. Set the Instant Pot to saute one last time, allow to come to a boil, add in the flour mixture and combine well. Stir frequently to help thicken, cooking for 2 - 4 minutes.
- Taste, adjust seasoning if needed, garnish with additional fresh thyme leaves, and serve.
Can be kept up to 3 - 5 days, stored in an airtight container in the refrigerator.
Best made the day before, allowing the flavors to develop.
Serve on it's own, or over mashed potatoes or rice.
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.