Instant Pot Beef Bourguignon allows you to enjoy the authentic flavor of this French Classic in a fraction of the time without sacrificing any flavor. Made with rich burgundy wine, tender beef, and bacon, this rich and hearty French stew is undeniably delicious.
Hit saute on the instant pot and hit the adjust key to select the normal setting. Add ½ tablespoon of olive oil and let heat briefly. Once heated, add in the bacon and saute until the bacon is cooked through, stirring often. Once the bacon is fully cooked, use a slotted spoon to transfer to a paper towel-lined plate and set aside.
Season beef cubes with salt and fresh ground black pepper, to taste. Add the seasoned beef to the rendered dripping inside the inner pot, working in batches so that the pot is not overcrowded. Sear for 3-4 minutes, using tongs to turn the meat and sear all sides. Remove the seared beef from the inner pot and place it on a separate plate from the bacon. Repeat with the remaining beef.
To the rendered drippings, add the carrots and onions, and saute for 3-4 minutes, or until the onions begin to soften. *If you don’t have enough rendered drippings, add the additional ½ tablespoon of olive oil.
Once the onion has begun to soften, add in the garlic and tomato paste and saute very briefly 30-45 seconds.
Add the wine to the inner pot and scrape up any browned bits off the bottom of the inner pot. Let the wine come to a simmer, and cook, continuing to whisk often, until slightly reduced about 3 minutes. Turn off the Saute Function by hitting cancel.
Add the beef broth, balsamic vinegar, a pinch of kosher salt, thyme, bay leaves, mushrooms, cooked bacon, and seared beef to the inner pot. Stir to combine.
Secure the lid on the Instant Pot. Press the MANUAL button, select HIGH, and set the time to 45 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes.
After the pressure has been released, hit cancel to turn off the Instant Pot and then hit saute to thicken the stew. While the stew is coming to a simmer, whisk together the cornstarch and water until fully dissolved. Whisk the cornstarch mixture into the inner pot and let thicken for 3-5 minutes, removing the bay leaves as you come across them.
Add the butter, if desired, let melt and then turn off the saute function.
Dish up the Beef Bourguignon. Serve as a stew or over mashed potatoes.
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Notes
Beef: Chuck roast is the perfect option for Beef Bourguignon. It is a less expensive cut of beef that is well-marbled and will become incredibly tender when pressure-cooked. However, a top-round or shoulder roast will work as well for this recipe. A package of stew meat is also a great choice for this recipe. Whatever meat you use, be sure it is cubed into 2-inch pieces. Wine: Burgandy is a dry, red wine from the region of Burgandy France, and is the obvious choice when making beef bourguignon. However, any dry red wine will work in this beef stew.Bacon: If you don't have bacon on hand, you can simply saute the beef in 1-2 tablespoons of olive oil rather than the bacon drippings. Dairy-Free: Omit the butter from the dish.Storage: Allow the stew to cool slightly, transfer an airtight container, and store it in the refrigerator for up to 4 days. Alternatively, transfer the cooled stew to a freezer-safe container, leaving 1 inch of space for expansion. Store it in the freezer for up to 3 months. To reheat, allow the Beef Bourguignon to defrost fully in the refrigerator overnight if needed. Reheat individual servings in a heat-safe bowl and warm up in the microwave in 30-second intervals until heated through. To reheat larger quantities, transfer the bourguignon to a large pot, and heat over medium heat until warmed through.