Instant Pot Beef Bourguignon

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Instant Pot Beef Bourguignon

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Yield: 2 servings

Ingredients

  • 3 slices bacon cut into 1/4" lardons
  • 2 tablespoons extra-virgin olive oil
  • 750 g stewing beef cut into 2-inch chunks
  • ½ cup carrot sliced
  • ½ cup white onion sliced
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1.5 cups red wine like a chianti or cab franc
  • 1/5-2 cups beef stock
  • 1 tablespoon tomato paste
  • 1 clove garlic minced
  • 1 tablespoon thyme picked
  • 1 crumbled bay leaf
  • ½ cup pearl onions
  • 3 ½ tablespoons butter
  • 1 cup white mushrooms quartered
  • ½ cup fresh parsley chopped
  • 2 tbsp fresh oregano picked and chopped

Potato Rosti

  • 550 gr Russet potatoes peeled
  • 4 tbsp unsalted butter
  • Salt

Instructions

  • Set your instant pot to SAUTE. Drizzle with oil and sear bacon 3-4 minutes until cooked through. Use a slotted spoon to transfer to a paper towel lined plate and set aside.
  • Add the beef to the pot and sear 3-4 minutes, using tongs to rotate periodically to brown all sides. Remove and transfer to a bowl, reserving any liquid that may come out of the beef.
  • Add the carrots, sliced onions, garlic, mushrooms, and thyme. Sauté for 2-3 minutes until the vegetables begin to colour. Add the tomato paste, stirring to mix into the vegetables. Deglaze with the red wine, scraping the bottom and sides of any brown bits that have developed. Simmer for 2-3 minutes until it has reduced.
  • Add the flour, and gradually add the beef stock, continuously mixing so lumps do not develop. Add in the pearl onions, and bay leaf. Cover and set to PRESSURE COOK or MANUAL. Set to 45 minutes. While the stew is cooking, prepare the salad and potato rosti.
  • Prepare the vinaigrette by combining the shallot, garlic, pomegranate molasses, lemon juice, olive oil and water. Mix and pour into a squeeze bottle.
  • For the rosti, grate the peeled potato into a bowl. Melt 2 to 4 tablespoons of butter into the cast-iron skillet over medium heat. Add the grated potatoes about 1 inch deep. Pat the potatoes into a cake with the spatula and let them cook for 10 minutes. Cover the potatoes and cook for another 5 to 10 minutes.
  • When the bottom of the potato cake is golden brown, place a plate that barely fits inside the skillet on top of the potatoes. Invert the pan, holding on to the plate. Remove the pan and set it back on the stove. Add another tablespoon or so of butter to the pan, allowing it to melt. Slide the rosti off the plate and back into the pan, golden side up. Cook for about 15 minutes, pressing down once or twice with the spatula to make the pancake stick together a little more. Place in a pre heated oven at 250 degrees to keep warm.
  • After 45 mins, do a natural release of the Instant Pot for 10 minutes (do nothing, just allow to depressurize during this time). Once the float valve drops, remove the lid. Set to SAUTE again and allow to thicken for 5-10 minutes. Give the stew a good stir and taste before adding salt and pepper if needed.
  • To plate, cut the rosti into quarters and fan out on the centre of the plate. Top with the beef bourguignon and garnish with chopped parsley and chopped oregano.

Chef's Tips

Try using different cuts of beef such as shoulder, or shank to bring out more flavour.
Different red wines will also impact the flavour of the dish. Use a wine that you prefer to drink.