Use your Instant Pot as a pressure cooker for this easy beef bourguignon recipe. If desired, serve this stew with whole-wheat egg noodles to soak up the delicious sauce.
Ingredients
- 1 ¾ pounds beef stew meat, preferably chuck, trimmed and cut into 1 1/4-inch chunks
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper
- 8 teaspoons canola oil, divided
- ⅔ cup dry red wine
- 1 large onion, chopped (1 1/2 cups)
- 1 cup diced carrots (2 medium)
- 4 cloves garlic, minced
- ¾ teaspoon dried thyme leaves
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1 cup low-sodium beef broth
- 1 bay leaf
- 1 pound cremini or button mushrooms, quartered (5 cups)
- 2 cups frozen pearl onions (8 oz.)
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1-2 teaspoons red-wine or cider vinegar
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Pat beef dry; sprinkle with 1/2 tsp. salt and pepper. Heat 2 tsp. oil in a large heavy skillet over medium-high heat. Add half the beef and cook, turning occasionally, until well browned, 4 to 6 minutes. Transfer to a plate. Add another 2 tsp. oil and brown the remaining beef; transfer to the plate. Add wine, stirring to scrape up any browned bits, and cook until reduced by half, 1 to 2 minutes.
- Meanwhile, heat 2 tsp. oil in a multicooker using the Saute setting. Add chopped onion and carrots; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme; cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, broth and bay leaf, along with the beef and any accumulated juices, and the reduced wine.
- Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 40 minutes (or follow manufacturer's directions to pressure-cook for 40 minutes). When pressure-cooking is complete, let the pressure release naturally for 15 minutes.
- Meanwhile, heat the remaining 2 tsp. oil in the skillet over medium-high heat. Add mushrooms and the remaining 1/4 tsp. salt; cook, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Cook pearl onions according to package directions; drain.
- Release the remaining pressure in the multicooker manually. Select the Saute setting. Stir cornstarch and water in a small bowl; add to the stew. Cook, stirring, until slightly thickened, about 2 minutes. Stir in vinegar to taste, and the mushrooms and pearl onions. Garnish with parsley, if desired.
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