Emulsifier Free Instant Pot Beef Bourguignon
Total time1 hr 45 min
Prep time25 min
Cook time1 hr 5 min
4.6(26)
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Learn more →Ingredients
6 servings
- 3 lb beef chuck roast, cut into 2-inch cubes
- 1 tsp kosher salt
- ½ tsp black pepper
- 6 oz thick-cut bacon, cut into ½-inch lardons
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 medium carrots, cut into 1-inch pieces
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as burgundy, pinot noir, or côtes du rhône)
- 1 ½ cups beef broth
- 2 tbsp all-purpose flour
- 1 tbsp worcestershire sauce
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 cup frozen pearl onions, thawed
- 10 oz cremini mushrooms, quartered
- 2 tbsp unsalted butter
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper.
- 2
Set the Instant Pot to Sauté (high). Add the bacon lardons and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned, about 5 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the fat in the pot.
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