Instant Pot Beef Bourguignon

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..

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.

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.

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!

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?

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 as written but used beef bone broth and red wine. It was absolutely phenomenal. Thank you.

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

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 delish! We will have a repeat performance of this recipe in our home. Nice comfort dish dish on a cold winter night! Thank you!

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 😋

This looks so hearty and delicious! Pinning for later!

Made this last night. I don't know if I made it right since I've never had it before. As a movie fan of Julie & Julia I've wanted to make the Julia Child version for years but I'm so bad at slow cooking anything except green chili stew. It really was delicious and I'll make it again. I used 1 tbls of cornstarch instead of xantham gum. I've read too many complaints about the consistency of xantham gum and didn't want to ruin my first bourguignon. But I think I want to make the original version to see how close this recipe comes to it.

Taste was exceptional, but my iteration of the recipe came out considerably thicker prior to adding anything. I'll chalk it up to inexperience with the IP.

This was pretty tasty! I used the suggested broth instead of the wine. Thanks for the recipe.

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.

Amazing- I liked it as is! Added a little salt when I ate it. Thanks!!!!

I’ve never cooked anything for 40 minutes in the pressure cooker - seems like a long time?

I actually never own a pressure cooker before, could this recipe be cooked in a slow cooker (if the timer is set to 3-4 hours?)

I made this dish and it was delicious. I will make it again.