Eosinophilic Esophagitis Friendly Instant Pot Beef Bourguignon

Total time1 hr 45 min

Prep time25 min

Cook time1 hr 5 min

4.6

(26)

Eosinophilic Esophagitis Friendly Instant Pot Beef Bourguignon

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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
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

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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