Summary:
This is a keto and pressure cooker version of Beef Bourguignon — a rich and comforting stew with tender meat and crispy bacon. Bacon fat is used to sear the beef, which is then pressure cooked with red wine, onions, garlic, and mushrooms.
Instant Pot Beef Bourguignon
Prep: 30 mins
Cook: 50 mins
Yield: 6 servings
Calories: 220
Net Carbs: 5.5g
INGREDIENTS
- 1.5 to 2 pounds beef chuck roast, cut into 3/4 inch cubes
- 5 slices bacon, diced
- 1 small onion, chopped
- 10 ounces cremini mushrooms, quartered
- 2 carrots, chopped
- 5 cloves garlic, minced
- 3
bay leaves - 3/4 cup dry red wine (Note 1)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 3/4 teaspoon
xanthan gum (Note 2 forcorn starch ) - salt and pepper
INSTRUCTIONS
- Prepare: Generously season beef cubes with salt and pepper, and set aside. Verify that all ingredients are measured, prepared, and ready to go before proceeding with recipe.
- Cook Bacon: Select saute mode on
pressure cooker (Note 3) for medium heat. When display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer bacon to paper towel lined plate. - Brown Beef: Keeping bacon grease in pot, add beef in single layer and cook for a few minutes to brown, then flip and repeat for other side. Transfer beef to separate plate when done.
- Add Aromatics: Add onions and garlic to pot. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using stiff wooden utensil to briefly scrape up flavorful brown bits stuck to bottom of pot. Stir to check that tomato paste is dissolved. Turn off saute mode.
- Pressure Cook: Transfer beef back to pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal lid. Cook at high pressure for 40 minutes, followed by quick pressure release.
- Thicken Stew: Uncover and select saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over pot and stir together. Let stew boil for a minute to thicken while stirring. Turn off saute mode. Serve into bowls and top with crispy bacon (Note 4).
NUTRITION
| Makes 6 Servings |
| Amount Per Serving (1.5 cups): |
| Calories 220 (20% from fat) | |
| Total Fat 5g | 8% |
| Saturated Fat 2g | 9% |
| Cholesterol 79mg | 26% |
| Sodium 310mg | 13% |
| Net Carb 5.5g | |
| Total Carb 6.5g | 2% |
| Dietary Fiber 1g | 3% |
| Sugars 2g | |
| Protein 27g |
PHOTOS
Hi. I’m French. Obviously you removed the red wine to make it relevant but The traditional recipe of Beef Bourguignon or boeuf en daube is already with bacon….and we keep/cook the bacon (cut into cubes = lardons) WITH the beef. We don’t keep it separate at all. Just thought I d mention it. Apart from the wine and flour in it’s original version it’s already a very keto friendly dish..I saw so many recipes (on English/American websites) without the bacon..I am a bit puzzled..it’s like French vinaigrette dressing. I saw people adding sugar to it..when the traditional recipe has none.
Boeuf bourguignon is also Best enjoyed after it has cooled down and has been re-heated in my opinion.It’s one of those dishes that’s well known for that.
But she did NOT leave out the wine!
I only use beef consommé for a richer taste and a medium wine. I do not put carrots because it can sweeten the bourguignon too much. 40 minutes is too long it dries the meat and shrinks it. 25 minutes is enough for tender and juicy cubes. I have been making bourguignon for 50 years and I love the fact that the Instant Pot prevents drying the meat since the steam stays in..
I made this last night and it was so easy and delicious, made me feel like a gourmet chef! I do think I would have preferred to keep some of the bacon in the pressure cooker for flavor, but the crispy bits on top when served were a really nice addition of texture and flavor. I used cornstarch mixed in water and still added 3/4 red wine. The beef was wonderfully tender and flavors were superb. I’ll find out what leftovers are like tonight. My boyfriend might have preferred it with beef stock instead of red wine, but other than that it was GREAT! We both agree that this will be made again and again!
Made this as written but used beef bone broth and red wine. It was absolutely phenomenal. Thank you.
This was delicious! I did take the advice of another commenter and only cooked 25 minutes. It was perfectly cooked. Will make it again!
Made this today and was really delicious! I didn’t have the red wine, so used beef stock and 1 can of rotel and added celery and red pepper. Definitely will make this again 😋
I have seen several recipes for Beef Bourguignon all with differing amounts of liquid. One even has one and a half cups of red wine plus one cup of beef broth. I am trying your recipe next week but am anxious that there will be enough liquid in it and that it won’t be dry?
There will be enough liquid. The meat and vegetables exude liquid as they cook, and since it’s in a sealed pressure cooker environment, very little moisture escapes.
This was probably the best beef “stew” my spouse and I ever made. We did a few small modifications for our own preferences but this served along side a cauliflower puree is a wonderful hearty dinner.
This was delish! We will have a repeat performance of this recipe in our home. Nice comfort dish dish on a cold winter night! Thank you!
It was fabulous. I only rated it a four though cause it needed more seasoning. I did everything and it was tender as could be. I made jasmine rice and put recipe on top. Will make again.
this was the perfect cold weather food, thank you. i increased the amount of chuck roast for a more beefy stew, also increased the bacon a bit. i also tried xantham gum for the first time and it worked well, easier than doing a corn starch slurry
Made this amazing recipe with ingredients I had available. Stewed tomatoes drained and emulsified into same measurement. Omitted carrots. Merlot. Didn’t thicken stew. Husband and I couldn’t believe the aroma and depth of flavor!! Marveled at every bite. A keeper for sure!!!
I thought this recipe turned out nicely with a few modifications. I browned the meat in the bacon drippings and left the bacon in the dish. I sautéed the mushrooms separately in butter and added at the end. I used corn starch to thicken. It was great the way the meat stayed tender.
This is amazing- we loved it!
Made this tonight. It was absolutely lovely. I kept the bacon with the beef and I added a beef stock cube at the end with cornflour to get a nice thick consistency. Family asked for seconds. Really chuffed.
This dish is outstanding! I had a group over tonight for dinner and made this. The group consisted of 100% foodies! Most worked for high end restaurants at some point. Everyone loved it. I’ll definitely make this again. We made with twice baked potato because CARBS 🤤
It was good. I felt like the meat lacked flavor. The meat was cooked perfectly – tender as could be.
Just took this recipe for a spin and it was DELICIOUS! I cheated and added potatoes – but woah. Very easy, and the boyfriend loves it too.
Can you use beef stew meat?
Beef sold for stew is typically chuck or round, so I think that should work fine.
How long should I cook this if I use a crock pot?
I would try 4 hours on high. The browning steps are important, so that would need to be performed separately in a pot on the stove top, then transfer everything to your crockpot.
Double D-licious recipe! At first I was a bit confused, seeing how much liquid your recipe yielded with only 3/4 cup of wine. I added more as it dissipated, but this is because I used the stove top pan method without a cover. I didn’t have a pressure cooker, unfortunately. It tasted great. I enjoyed the contrast between bacon and chuck roast.
I’ve been looking for an instant pot version of this recipe for so long I actually forgot about it! Looks delicious 😀 I’m really glad I stumbled across this–thanks!!
Just made this… AMAZING! loved it. cooked it for 35 mins, did natural release and left it in KEEP WARM mode for about 2 hours until we all came back home. IT WAS PERFECT. will do it again soon.
Great recipe! We loved it. Will make again soon!
Beef Bourguignon is my signature recipe. I thought this was an interesting take on the recipe that takes significantly less effort and culinary skill. Unfortunately, this falls flat in many ways compared to the original. First, even though the meat is technically cooked till tender, it is just not enough of a slow burn to render down the fat in this cut of meat, which results in gummy sections of meat. Second, the xanthan gum is just too gelatinous for my liking. Though traditional bourguignon would naturally thicken with the slow cooking and the flour used early on in the recipe, corn starch would be a better alternative when using this cooking method. Third, traditional bourguignon uses nearly an entire bottle of red wine that reduces and refines in flavor that ultimately is the signature flavor in bourguignon, and the namesake. The final two issues I experienced with this, bourguignon normally has beautiful braised onions, which are absent here, and mushrooms that are browned in butter and then added after the bourguignon is done cooking. This method results in boiled tasting mushrooms that are just not as refined. I think the issue here is, something like traditional Beef Bourguignon just cannot be duplicated in an Instant Pot, no matter how much I would have loved for it to. Although I will say that this is a decent take on a weeknight beef stew, if cornstarch is used in place of the xanthan gum.