Instant Pot Beef Bourguignon
INGREDIENTS
- 1.5 - 2 pounds beef chuck roast cut into 3/4-inch cubes
- 5 strips bacon diced
- 1 small onion chopped
- 1 (10-ounce) package 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
INSTRUCTIONS
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.
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 |
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.
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 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 😋
It was good. I felt like the meat lacked flavor. The meat was cooked perfectly – tender as could be.
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.
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
Am i supposed to drain bacon grease before adding meat?
I keep the bacon grease so that it’s used to brown the beef and onions. If your bacon exudes a ton of grease, you can drain some of it — your preference.
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..
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.
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.
Carole..I’m so glad you said that about the bacon because I’ve just realized I threw it in with the beef! Can’t wait to eat it!
But she did NOT leave out the wine!
Do you have an original “French” recipe that you could share?
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!
It was simple and yet, great flavour! Delicious!
Delicious! Ready to make it again.
Great recipe! I added in some cubed turnip replacing one carrot to add more colour and adding a low carb potato replacement.
How would you suggest the cooking time changes if I wanted to make double?
The pressure cooking time stays the same even if you double the ingredients.
I made this last night… delish!!!! My 5 year old girls loved it. Served it over wide egg noodles
if I substitute oil for bacon how much should I use for saute?
I would use 2 tablespoons.
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!
will this fit in a 3 quart instant pot?
I think that might be too small for this recipe, so I don’t think so.
Great recipe! I was able to do this in a 3 quart instant pot. I used 1.5 lbs of meat and everything was slightly above the max line. I’m pretty sure the mushrooms shrink enough while it comes to pressure to allow it to work. You will need to brown the meat in batches with the smaller pot.