Instant Pot Beef Bourguignon is a pressure cooker recipe with beef cooked in red wine with mushrooms, onions, and carrots.
Like many others, one of the first recipes I ever made in a pressure cooker was a basic beef stew (see Instant Pot Beef Stew With Potatoes). It was wonderfully delicious, but not exactly keto friendly with ingredients like potatoes and flour.
That’s why I came up with a low carb beef bourguignon. If you haven’t tried it before, this is one of those French dishes that started off as peasant fare and later evolved into modern day gourmet cuisine. Bacon fat is used to sear the beef, which is then pressure cooked with red wine and flavored with onions, garlic, and mushrooms.
There’s a decent amount of prep work involved in this recipe, like cutting the beef and chopping all of the vegetables, but it’s well worth the effort. You’ll end up with a comforting bowl of rich and tender beef stew topped with crispy bacon. This would go amazing with a side of mashed cauliflower.
Tips for making instant pot beef bourguignon:
- There’s a long list of ingredients, so have everything measured and ready to go. Don’t start the recipe until you have all of the ingredients prepped.
- Use kitchen scissors to “dice” the bacon instead of a knife and cutting board. So much easier!
- I use xanthan gum as a thickener because it’s low carb. To substitute with corn starch, mix 2 tablespoons of corn starch with 1/2 cup cold beef stock in a small bowl until the corn starch is dissolved. Then pour it into the pot and stir together with the stew to thicken.
- To make this dish paleo and whole 30 compliant, replace the red wine with beef stock.
- Beef bourguignon is best enjoyed right after cooking and I’m not a fan of how the leftovers look and taste. If you must have leftovers, I suggest reheating in a saucepan on the stove top for best results.
Instant Pot Beef Bourguignon
Instant Pot Beef Bourguignon is a pressure cooker recipe with beef, mushrooms, onions, and carrots cooked in red wine. Low carb, keto, and gluten free.
- 1.5 - 2 pounds beef chuck roast cut into 3/4-inch cubes
- 5 strips 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
- 3/4 teaspoon xanthan gum (or corn starch, read post for instructions)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- salt & pepper
Generously season beef chunks with salt and pepper, and set aside. Select the saute mode on the pressure cooker for medium heat. When the display reads HOT, add diced bacon and cook for about 5 minutes until crispy, stirring frequently. Transfer the bacon to a paper towel lined plate.
Add the beef to the pot in a single layer and cook for a few minutes to brown, then flip and repeat for the other side. Transfer to a plate when done.
Add onions and garlic. Cook for a few minutes to soften, stirring frequently. Add red wine and tomato paste, using a wooden spoon to briefly scrape up flavorful brown bits stuck to the bottom of the pot. Stir to check that the tomato paste is dissolved. Turn off the saute mode.
Transfer the beef back to the pot. Add mushrooms, carrots, and thyme, stirring together. Top with bay leaves. Secure and seal the lid. Cook at high pressure for 40 minutes, followed by a manual pressure release.
Uncover and select the saute mode. Remove bay leaves. Evenly sprinkle xanthan gum over the pot and stir together. Let the stew boil for a minute to thicken while stirring. Turn off the saute mode. Serve into bowls and top with crispy bacon.
This recipe yields 5.5 g net carbs per serving (1-1.5 cups).
|Nutrition Facts Per Serving|
|Total Fat 5g||8%|
|Saturated Fat 2g||9%|
|Trans Fat 0g|
|Total Carb 6.5g||2%|
|Dietary Fiber 1g||3%|