Instant Pot Beef Bourguignon
, Serves 6
A one-pot braise of chuck beef, bacon, red wine and root vegetables, pressure-cooked until tender and thickened into a rich gravy.
| 1 tablespoon oil | Saute bacon 3-4 min, set aside | Sear beef 3-4 min | Add wine, scrape, reduce 5 min | Add broth, tomato, bouillon, flour | Stir in vegetables, thyme, seasoning | Pressure cook high, 45 min | Release 10 min, vent, thicken 5-10 min | Stir, adjust seasoning, add parsley |
| 6 slices bacon, roughly chopped | ||||||||
| 1.4 kg chuck beef, cut into 2-inch / 5 cm pieces | ||||||||
| 240 ml red cooking wine (or chicken broth) | ||||||||
| 480 ml beef broth | ||||||||
| 120 ml tomato sauce | ||||||||
| 1 beef bouillon cube, crushed | ||||||||
| 30 g flour | ||||||||
| 2 large carrots, cut into 2-inch / 5 cm pieces | ||||||||
| 1 white onion, chopped | ||||||||
| 1 tablespoon minced garlic | ||||||||
| 2 tablespoons fresh thyme, chopped (or 3 tsp dried) | ||||||||
| 450 g baby potatoes | ||||||||
| 225 g fresh mushrooms, sliced | ||||||||
| 1-2 teaspoons salt, or to taste | ||||||||
| 1/2 teaspoon pepper | ||||||||
| chopped parsley, for garnish |
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