Instant Pot Beef Burgundy Stew

Instant Pot Beef Burgundy Stew is a comforting and hearty dish inspired by the classic French Beef Bourguignon. Made with tender chunks of beef, savory bacon, and a rich red wine sauce, this stew is packed with flavor and perfect for a cozy meal. Using the Instant Pot significantly reduces cooking time, delivering a slow-cooked taste in a fraction of the time.

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Ingredients

• 2 lb trimmed boneless beef chuck roast, cut into 1-inch cubes: For tender, melt-in-your-mouth bites.
• 1 1/2 teaspoons salt: To season and enhance flavor.
• 1/2 teaspoon pepper: For a mild, warming spice.
• 1 tablespoon vegetable oil: For searing the beef.
• 2 cups chopped onions: Adds sweetness and depth to the stew.
• 1 package (8 oz) button mushrooms, quartered: Brings an earthy, umami flavor.
• 3 slices bacon, chopped: Adds a smoky, savory richness.
• 3/4 cup Progresso™ beef-flavored broth: Provides a flavorful liquid base.
• 3/4 cup Pinot Noir or other dry red wine: Infuses the stew with deep, robust flavor.
• 1 tablespoon canned Muir Glen™ organic tomato paste: Thickens and enriches the sauce.
• 2 cups 3/4-inch pieces peeled carrots (about 3 large carrots): For sweetness and color.
• 2 stalks celery, chopped (about 3/4 cup): Adds texture and flavor.
• 2 tablespoons cold water: For the cornstarch slurry.
• 2 tablespoons cornstarch: To thicken the sauce.

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Preparation Time: 15 minutes

Cooking Time: 40 minutes (including Instant Pot pressure time)

Total Time: 55 minutes

Servings: 6

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Instructions

1. Prepare the Beef: Season the beef cubes with salt and pepper.
2. Sear the Beef: Set the Instant Pot to the “Sauté” function. Heat the vegetable oil and sear the beef in batches until browned on all sides. Remove and set aside.
3. Cook the Bacon: Add the chopped bacon to the Instant Pot and cook until crispy. Remove and set aside.
4. Sauté the Vegetables: Add the onions and mushrooms to the pot, sautéing until softened, about 5 minutes. Stir in the tomato paste and cook for another minute.
5. Deglaze the Pot: Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly.
6. Combine Ingredients: Return the beef and bacon to the pot. Add the carrots, celery, and beef broth. Stir well.
7. Pressure Cook: Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 30 minutes. Allow for a 10-minute natural release, then manually release any remaining pressure.
8. Thicken the Sauce: In a small bowl, mix cold water and cornstarch to create a slurry. Set the Instant Pot to “Sauté,” add the slurry, and stir until the sauce thickens, about 2-3 minutes.
9. Serve: Ladle the stew into bowls and serve hot. Pair with crusty bread or mashed potatoes for a complete meal.

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Tips for Success

• Choosing the Wine: Use a dry red wine like Pinot Noir or Merlot for the best flavor. Avoid sweet wines.
• Veggie Variations: Add potatoes or parsnips for extra heartiness.
• Make Ahead: The flavors deepen over time, making this dish even better the next day.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

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Instant Pot Beef Burgundy Stew is a perfect blend of simplicity and sophistication, delivering rich flavors with minimal effort. Enjoy this elegant comfort food any day of the week!