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.
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!
Love the tip, I am cooking this tonight!
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..
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!
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.
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!
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
Beef stock is not listed in the ingredients, so I didn’t put it on my grocery list. 🙁 Also you don’t mention when/if you put the bacon back in the pot. It looks like it is part of the dish based on the pictures.
Beef stock is also not mentioned in the instructions, so it should not be in the ingredients list. The bacon is mentioned in Step 6, where it is used as a topping over the final plated dish.
I made this tonight and it was divine. I used Pinot Noir, went exactly by the recipe….40 minutes in the instant pot. The only thing I did not do was thicken the liquid. I liked it the way it was. The meat was tender and the mushrooms/carrots were perfectly done. Thanks for the recipe!!
This is the very first recipe I tried in my new 6qt. Instant Pot Duo. I absolutely loved it! I added 1 cup of beef broth, and adjusted the cook time to 25 minutes. It was tender and so savory! The only minor criticism I have is that xanthan gum is a little slimy, but, I can get over it since the flavor was so killer!
Loved it! Put 1 cup of beef broth in the recipe in addition to the 3/4 cup red wine. I used an arrowroot powder slurry instead of xantham gum and got the perfect consistency. I pressure cooked for 25 min instead of 40min. Came out great! Will make again.
Just made this! So good and flavorful!
Thank you for the recipe!
Made this two nights ago and finished off the remained for lunch. I used beef stock as the liquid. It was fall-apart DELICIOUS! Five stars. Thanks!
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 🤤
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 made this yesterday. I only used three slices of bacon because I’m doing WW and wanted to cut the fat. I also used three carrots as the ones I had were a bit small. I put my beef into a gallon zip lock with the salt and pepper, and I went ahead and put the thyme in there as well. Shook it all up and voila!
I did read through the comments and noted that others had only pressured for 25 minutes as opposed to 40 minutes. We have a fairly high altitude and I know some things do take longer so I compromised and did 32 minutes. Perfect!!! Tender, melt in your mouth meat. Otherwise, I changed nothing. This was soooo delicious and the family loved it.
Note: This did need more salt after it was cooked.
This was amazing. I added a cup of water and seasoned the beef with Liptons Onion Soup mix as well as salt, pepper and adobe seaoning. Omitted the mushrooms (I don’t like them). Tasted like a restaurant dish.
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.