Instant Pot Beef Bourguignon

Ingredients

• 3/4 cup chopped onions, or shallots

• 4 strips bacon, diced

• 1 tablespoon vegetable oil

• 2 pounds beef chuck, cut into 1-inch pieces

• 1/2 teaspoon kosher salt, plus more, to taste

• 1/4 teaspoon black pepper

• 3 cloves garlic, minced

• 2 carrots, peeled, cut into 2-inch slices

• 1 1/2 cups red wine, such as pinot noir, cabernet sauvignon, or merlot

• 1 1/2 cups beef stock, preferably unsalted

• 1/2 teaspoon beef base, or beef bouillon granules

• 2 bay leaves

• 3 sprigs fresh parsley, plus extra for garnish

• 2 sprigs fresh thyme

• 2 tablespoons tomato paste

• 2 tablespoons all-purpose flour

• 2 tablespoons butter, softened

• 6 ounces mushrooms, quartered

• 1 cup pearl onions, optional

Description

Select the sauté function (medium/normal) and add the onion and bacon to the Instant Pot. Cook until the bacon is browned, stirring frequently. Remove the bacon and onions to a plate and set aside.

Add the vegetable oil to the Instant Pot. Dry the beef cubes with paper towels and add them to the pot; brown on all sides. Alternatively, you may choose to sear the beef in a skillet over medium-high heat. Add the salt and pepper.

Add the minced garlic to the beef and continue to cook for 1 minute longer.

Add the bacon and onions back to the pot along with the carrots, red wine, beef stock, beef base, and the bay leaves. Tie the herb sprigs together with a piece of kitchen twine and add them to the pot. Stir in the tomato paste. Continue to cook on the sauté setting for about 2 minutes, scraping the bottom of the pan to loosen any browned bits and residue.