Gluten Free Instant Pot Beef Bourguignon

Total time1 hr 45 min

Prep time25 min

Cook time1 hr 5 min

Gluten Free Instant Pot Beef Bourguignon

This rich, slow-braised stew delivers all the deep, wine-soaked flavor of classic French comfort food without any fuss from your Instant Pot. Cubes of beef chuck sear until deeply browned, then simmer under pressure with a full bottle's worth of dry red wine, beef broth, garlic, and fresh thyme until they turn fall-apart tender. Smoky bacon lardons add savory backbone, while a quick sauté of golden mushrooms and caramelized pearl onions gets folded in at the end for texture and sweetness. The sauce reduces down thick and glossy, clinging to every bite of meat and vegetable. It's a hearty, restaurant-worthy dinner that works beautifully for a gluten free table, especially served over mashed potatoes or rice to soak up every drop. A scattering of fresh parsley at the end brightens the whole pot right before serving.

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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
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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

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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